This Vanilla Almond Cream Cake is a perfect dessert to celebrate any occasion. With its light and airy choux pastry base, creamy vanilla filling, and crunchy almond topping, this cake brings together a delightful mix of textures and flavors. It’s elegant yet easy to make, sure to impress both family and friends. Serve it chilled with a dusting of powdered sugar for an irresistible treat.
Preparation Time
- Total Time: 1 hour 30 minutes (including cooling time)
- Baking Time: 30-40 minutes
Ingredients
For the Cream:
- 2 eggs
- 3/4 cup sugar (150 grams)
- 1 teaspoon vanilla sugar
- 1/2 cup cornstarch (70 grams)
- 2 cups milk (500 ml)
For the Choux Pastry:
- 1/2 cup water (100 ml)
- 1/2 cup milk (100 ml)
- 1/3 cup butter (80 grams)
- A pinch of salt
- 1 teaspoon sugar
- 1 cup flour (120 grams)
- 3-4 eggs (depending on size)
- Flaked almonds for topping
For the Buttercream:
- 2/3 cup butter at room temperature (140 grams)
- Prepared pudding from the cream filling (at room temperature)
Directions
- Prepare the Cream:
- In a saucepan, whisk together eggs, sugar, vanilla sugar, and cornstarch.
- Gradually stir in the milk until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens to a pudding-like consistency.
- Cover with cling film to prevent a skin from forming and let it cool completely.
- Prepare the Choux Pastry:
- Combine water, milk, butter, salt, and sugar in a saucepan. Heat until the butter is melted.
- Stir in the flour all at once and cook for 1-2 minutes, stirring until it forms a smooth dough.
- Remove from heat, let it cool for 4 minutes, then gradually add eggs, mixing well after each addition.
- Preheat oven to 180°C (355°F). Pipe or spoon dough into a circle (18 cm/7 inches) on a baking sheet, brush with remaining egg, and sprinkle with almonds.
- Bake for 30-40 minutes until golden brown. Let it cool completely.
- Prepare the Buttercream:
- Gradually mix room temperature pudding into butter until smooth and creamy.
- Assemble the Cake:
- Slice the cooled choux pastry horizontally to create two layers. Spread buttercream on the bottom layer, then place the top layer over it.
- Refrigerate for 30 minutes before serving.
Serving Suggestions
- Serve chilled with a dusting of powdered sugar.
- Pair with tea or coffee.
- Garnish with fresh berries for added flavor and color.
- Enjoy with whipped cream or a drizzle of chocolate sauce.
Cooking Tips
- Ensure both the cream and butter are at room temperature before mixing to avoid curdling.
- If the choux dough is too thick, add more egg, little by little, until the consistency is correct.
- Allow the choux pastry to cool completely before slicing.
- Assemble the cake shortly before serving to prevent sogginess.
Nutritional Benefits
- Eggs: High in quality protein and vitamins.
- Milk: Provides calcium and vitamin D.
- Almonds: Rich in healthy fats, fiber, and protein.
Dietary Information
- Vegetarian: Suitable for vegetarians.
- Gluten-Free Option: Use gluten-free flour.
Nutritional Facts (per serving, based on 10 servings)
- Calories: 320
- Protein: 6g
- Carbohydrates: 28g
- Dietary Fiber: 2g
- Sugars: 15g
- Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 120mg
- Sodium: 180mg
- Calcium: 100mg
- Iron: 1mg
Storage Tips
- Refrigerate: Store in an airtight container for up to 3 days.
- Freeze: Freeze unfilled choux pastry for up to 1 month. Thaw before using.
Why You’ll Love This Recipe
- The combination of creamy filling and crunchy almonds is irresistible.
- It’s perfect for impressing guests with a homemade dessert.
- Can be adapted with different fillings and toppings.
- Easy to prepare in advance for quick assembly.
Conclusion
This Vanilla Almond Cream Cake is a delightful blend of flavors and textures, perfect for any occasion. The light choux pastry combined with a rich, creamy filling creates a harmonious balance that’s sure to please any palate. Whether you’re hosting a special event or treating yourself, this cake is a delicious way to enjoy homemade goodness. Try it and share the joy of baking with your loved ones!
Frequently Asked Questions
- Can I make the cream filling ahead of time?
Yes, prepare it a day in advance and store it covered in the refrigerator. - What can I use instead of cornstarch?
Arrowroot powder or tapioca starch can be substitutes. - How do I know when the choux pastry is ready to bake?
The dough should be smooth and glossy and slowly pull away from the spoon. - Can I use almond flour instead of all-purpose flour?
No, almond flour lacks the gluten needed for structure in choux pastry. - What can I use instead of flaked almonds?
Sliced almonds, chopped nuts, or omit the topping if preferred. - How do I prevent the buttercream from curdling?
Ensure both the pudding and butter are at room temperature before mixing. - Can I use margarine instead of butter?
Yes, but the flavor and texture may vary slightly. - Can I add other flavors to the cream filling?
Yes, try almond extract, lemon zest, or chocolate for variety. - Is it possible to make this cake gluten-free?
Yes, use a gluten-free flour blend for both the choux pastry and cream filling. - How long can the assembled cake be stored in the refrigerator?
Up to 3 days; the choux pastry may lose crispness over time.