This Vanilla Cream Almond Cake is a perfect blend of creamy custard, fluffy dough, and a touch of almond crunch. It’s an elegant dessert for special occasions or a delightful treat to enjoy with your favorite coffee or tea. With mascarpone cheese and cocoa for filling, it’s rich in flavor and surprisingly easy to make if you follow the steps carefully.
Preparation Time: 25 minutes
Cooking Time: 35 minutes (+ 10 minutes resting time)
Total Time: 1 hour 10 minutes
Ingredients:
For the Cream:
- 2 eggs
- 1/2 cup sugar (120 g)
- 3 tablespoons cornstarch (45 g)
- 1 teaspoon vanilla essence
- 2.5 cups milk (600 ml / 20 fl oz)
For the Dough:
- 2/5 cup water (100 ml / 3.4 fl oz)
- 2/5 cup milk (100 ml / 3.4 fl oz)
- 1 teaspoon sugar
- A pinch of salt
- 80 g butter
- 4/5 cup flour (120 g)
- 4 eggs (exactly 180 ml beaten egg)
For the Filling and Decoration:
- 1 cup mascarpone cheese (250 g)
- 1 teaspoon cocoa powder (more if desired)
- Raw almond slices for decoration
- 1 teaspoon powdered sugar for dusting
Directions:
- Prepare the Cream:
- In a saucepan, whisk together the eggs, sugar, cornstarch, vanilla essence, and milk.
- Heat over medium heat, stirring constantly, until the mixture thickens.
- Remove from heat, cover with plastic wrap to prevent a skin from forming, and let cool to room temperature.
- Prepare the Dough:
- In a separate saucepan, heat water, milk, sugar, salt, and butter until the butter melts.
- Bring the mixture to a boil, then add the flour all at once.
- Stir vigorously and cook for another 2 minutes until the dough comes together and pulls away from the sides of the pan.
- Transfer the dough to a bowl and let cool for 5 minutes.
- Gradually add the beaten eggs to the dough, mixing well after each addition, until the dough reaches a smooth and pipeable consistency.
- Shape and Bake:
- Preheat the oven to 180°C (350°F).
- Draw a circle on baking paper and place it on a baking tray.
- Pipe or spread the dough into the circle, smoothing the surface.
- Use the leftover beaten egg to brush the dough and decorate with almond slices.
- Bake for 35 minutes. Let the dough rest in the turned-off oven for 10 minutes with the door slightly open.
- Prepare the Filling:
- Mix mascarpone cheese and cocoa powder until smooth. Adjust cocoa for desired intensity.
- Assemble the Cake:
- Once the cake has cooled, cut it horizontally into two layers.
- Spread the cooled cream over the bottom layer.
- Top with the mascarpone-cocoa mixture and place the top layer back on.
- Decorate:
- Dust the cake with powdered sugar and garnish with additional almond slices if desired.
Serving Suggestions:
- Pair with a cappuccino or latte for a delightful coffee break.
- Serve with a side of fresh berries for a fruity contrast.
- Add a drizzle of caramel or chocolate sauce for extra indulgence.
- Enjoy as a centerpiece dessert at family gatherings.
- Slice and serve as an elegant treat for afternoon tea.
Cooking Tips:
- Ensure the custard is stirred continuously to avoid lumps.
- Gradually incorporate the eggs into the dough to achieve the perfect consistency.
- Use fresh, high-quality mascarpone for the best flavor.
- Almond slices can be lightly toasted for extra crunch and flavor.
- Let the dough cool slightly before adding the eggs to avoid cooking them prematurely.
Nutritional Benefits:
- Mascarpone adds a creamy richness and calcium.
- Eggs provide protein and essential nutrients.
- Almonds contribute healthy fats and a delightful crunch.
Dietary Information:
- Contains dairy, eggs, and nuts.
- Not gluten-free or vegan.
Nutritional Facts (per serving, based on 10 servings):
- Calories: 280
- Protein: 6g
- Carbohydrates: 30g
- Fat: 14g
- Sugar: 12g
Storage:
- Store the assembled cake in the refrigerator for up to 3 days.
- Cover tightly with plastic wrap or store in an airtight container to prevent drying out.
Why You’ll Love This Recipe:
- Combines the comforting flavors of vanilla, cocoa, and almonds in one dessert.
- Perfect for impressing guests or treating yourself to a luxurious dessert.
- A fun and rewarding baking project with beautiful results.
- The balance of creamy filling and light dough makes it irresistible.
Conclusion:
This Vanilla Cream Almond Cake is a show-stopping dessert that’s as beautiful as it is delicious. With its creamy filling, almond-topped dough, and subtle hints of cocoa and vanilla, it’s a treat worth savoring. Try this recipe for your next special occasion and enjoy a slice of elegance!
Frequently Asked Questions (FAQs):
- Can I use whipped cream instead of mascarpone?
Yes, whipped cream can be used, but mascarpone offers a richer texture and flavor. - Can I use almond flour instead of all-purpose flour?
No, almond flour won’t provide the same structure for the dough. - Can I make the dough in advance?
The dough is best used immediately after preparation for optimal results. - Can I substitute the almond slices with something else?
Yes, you can use crushed hazelnuts or pecans for a different flavor. - How long should the custard cool?
Cool the custard to room temperature before using to prevent melting the mascarpone filling. - Can I add more cocoa to the filling?
Yes, adjust the cocoa to your preference for a more intense flavor. - Can I skip the powdered sugar decoration?
Yes, it’s optional but adds a beautiful finish to the cake. - What can I do if the dough is too runny?
Add a small amount of flour to the dough to thicken it. - Can I freeze the cake?
It’s best to freeze the baked dough layers separately and assemble the cake fresh. - What can I serve with this cake?
Serve with coffee, tea, or a glass of dessert wine for a perfect pairing.