Ingrédients pour Almond Cake With Meringue And Whipped Cream Filling
- Vanilla Cake Mix
- 1 1/2 cups Ground Almonds
- 4 whole Eggs and 4 Egg Whites
- Vegetable Oil
- 1 cup Milk
- 3 cups Granulated Sugar and 1/2 cup Powdered Sugar
- 1/4 cup Sliced Almonds
- 2 cups Whipping Cream
- 3 teaspoons Pure Vanilla Extract
- 2 ounces Semisweet Chocolate
- 1 cup Butter, softened
- 3 cups All-Purpose Flour
- 1 tablespoon Baking Powder
- 1/2 teaspoon Salt
- 1 teaspoon Almond Extract
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Comment préparer Almond Cake With Meringue And Whipped Cream Filling
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Prepare cake layers: In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
- In a separate bowl, whisk together flour, almond flour, baking powder, and salt. Gradually add to the wet ingredients, mixing until just combined.
- Divide batter evenly between prepared pans and bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.
- Prepare meringue: In a clean, dry bowl, beat egg whites until stiff peaks form. Gradually add sugar, beating until glossy and stiff peaks hold.
- Fold in almond extract and almond flour.
- Spread meringue over cooled cake layers.
- Bake for 15-20 minutes, or until lightly golden brown.
- Prepare whipped cream filling: In a chilled bowl, beat heavy cream with powdered sugar and vanilla until stiff peaks form.
- Assemble the cake: Place one cake layer on a serving plate. Spread half of the whipped cream over the layer. Top with the second cake layer and remaining whipped cream.
- Drizzle with melted chocolate and garnish as desired.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
265g
Fat
117g
Carbs
32g
