This almond cake with fresh cream and berries is a stunning showstopper of a cake, which is also incredibly easy to prepare. Make this at your next celebration and watch your guests’ jaws drop in shock!
Layer cakes always make for the perfect showstopper at any celebration. Whether you are hosting a fun get together with all your family members under one roof or a pool party with your besties, this layer cake is what summer dreams are made of. Besides, making this almond cake with fresh cream and berries couldn’t be easier!
It all begins with the actual sponge, which contains a generous helping of almond meal. One bite of this delicate sponge is enough to make you fall in love with it. The nuttiness, which is distinct to almonds lends itself to the entire sponge.
I find that adding nut meals to the sponge can slightly dry it out. I had to come up with something that would help keep it moist and spongy throughout. We don’t want your guests reaching out for a glass of water (or mimosa) after every bite they take now, do we? Usually, I like soaking the cake sponge in a generous helping of sugar syrup. However, because we were creating a frosting made with whipped cream, I wanted to up the milk game and ended up added milk powder to my prepared syrup. It just takes it to another level of awesomeness. Almond and milk together tastes incredible and the natural sweetness from both the almonds and the milk takes this cake to a completely different level of awesomeness.
Do not be in a hurry when making this cake, enjoy the process, savour the beautiful outcome of every step and this cake will reward you with a stunned audience. I would recommend baking the layers the night before you wish to assemble the cake. This gives it ample time to relax and cool. The last thing you want to do is frost a cake that is still warm – it will only end up in a sordid, gloopy mess.
There are a million different kinds of frosting that you could prepare to sandwich the two cake layers but with this particular almond cake, I did not want to take away from the nuttiness of almonds and tartness of the berries. Therefore, I decided, a lightly sweetened heavy cream whipped to stiff peaks would provide the perfect amount of creaminess to balance out the other textures and flavours in this cake.
The result is here for you to see! I’m absolutely delighted with this almond cake with fresh cream and berries. You can decide to decorate the cake in absolutely any way that you’d like! To me, summer is all about deliciously juicy fruits and gorgeous blooms! I wanted my layer cake to reflect that and therefore, I chose a variety of white and pink summer flowers to go atop the cake.
To me, this is my idea of a summer cake – simple flavors, light and delicious! What is your ideal summer cake combination? I’d love to know!
- 150 grams salted butter
- 150 grams caster sugar
- 3 medium eggs
- 1 teaspoon Vanilla extract
- 50 mililiters milk
- 100 grams whole almonds, powdered
- 150 grams all purpose flour
- 1 teaspoon baking powder
- 100 mls water
- 100 grams caster sugar
- 1 teaspoon Vanilla extract
- 2 tablespoons milk powder
- 200 mls heavy cream
- 50 grams caster sugar
- Fresh berries
- fresh flowers (optional)
- Begin with baking your cake bases first. Preheat oven to 160 degrees C or 320 degrees F.
- Line 2 5-inch cake tins with parchment paper at the bottom and generously grease the sides and dust with flour.
- In the bowl of a stand mixer with the paddle (flat beater) attachment, add your softened butter and beat on medium until it gets smooth.
- Add the caster sugar and beat again on medium speed until it starts to look pale and creamy.
- Add the eggs, one at a time, ensuring they mix well before the next addition.
- Add the ground almonds then add then mix in vanilla into the milk and add into the cake batter.
- Finally, sift in the flour and baking powder, give it a final mix for about a minute on medium speed.
- Pour into cake tins evenly and bake at 160 degrees for about 30 - 35 minutes or until a skewer / toothpick or knife inserted in the centre of the cake comes out clean.
- Let them rest in the baking tins for about 15 minutes and then transfer them to a wire rack to cool completely.
- While the cakes are baking, prepare your soaking syrup for the cakes.
- In a saucepan, add the water and caster sugar.
- Cook on medium high heat until all the sugar has dissolved and the syrup has thickened well, about 3-4 minutes.
- Take out into a bowl, add vanilla extract and milk powder and mix well until thoroughly incorporated.
- When the cakes are out of the oven and cooling on the racks, Using a pastry brush, add the syrup to the cake. Once the cake is completely cooled, wrap them in cling film and refrigerate until needed for assembly.
- In a stand mixer, with the whisk attachment, whisk the heavy cream and sugar on high speed until it forms stiff peaks, about 5 - 6 minutes.
- On a cake stand, add a tiny bit of the whipped cream to ensure the base layer of the cake stays stable.
- Add bit of the frosting, spread it out evenly and add a handful of mixed fresh berries.
- Add the second cake layer and frost the sides of the cake.
- Refrigerate if not eating immediately.