Almond Cake With Meringue And Whipped Cream Filling Food

WHITE ALMOND TIRAMISU CAKE WITH SWISS MERINGUE BUTTERCREAM

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease and flour three 6-inch round cake pans.
• Whisk together the sour cream, buttermilk, vanilla extract, almond extract and eggs in a small bowl until well blended; set aside.
• In the bowl of a stand mixer fitted with a paddle attachment (or a large mixing bowl if using a hand mixer), add the cake flour, granulated sugar, baking powder and salt. Mix on low speed to combine, 30 seconds.
• With the mixer on medium speed, slowly add the butter a few pieces at a time. Beat until the dry ingredients are crumbly and moistened by the butter, about 1 minute. Scrape the sides and bottom of the bowl.
• Gradually add half of the egg mixture to the flour-butter mixture and beat on medium speed until the batter is thick and fluffy, 1 1/2 minutes. Scrape the sides and bottom of the bowl. Add the remaining egg mixture in 2 additions, scraping the bowl and beating for 20 seconds after each addition.
• Pour the batter into the prepared pans and sharply tap the pans once on the counter to remove air bubbles. Bake until a toothpick inserted in the center comes out clean, 20 minutes. Cool the cakes in the pans on a wire rack for 10 minutes. Remove the cakes from the pans and let cool completely on the rack.
• For the tiramisu syrup: Bring the sugar, water and espresso powder to a boil in a medium saucepan. Remove from the heat and stir in the coffee liqueur.
• For the Tiramisu Filling: In a bowl of a stand mixer fitted with a paddle attachment (or a large mixing bowl if using a hand mixer), add the mascarpone, confectioners' sugar, coffee liqueur and vanilla extract. Mix on medium speed until well blended.
• In a separate bowl of a stand mixer fitted with a whisk attachment (or a large mixing bowl if using a hand mixer), add the whipping cream and whisk until stiff peaks form. (Do not over-whisk.) Using a rubber spatula, gently fold the mascarpone mixture into the whipped cream.
• For the vanilla bean Swiss meringue icing: Place the egg whites and sugar in the bowl of a stand mixture set over a saucepan of simmering water. Whisk constantly until the sugar melts and the mixture becomes very thin and warm. Remove the bowl from the heat and add the vanilla seeds. Whisk on high speed until stiff peaks form, about 5 minutes. Continue beating on low speed until cool.
• Beat in the butter, a few pieces at a time, on medium speed. (The mixture may curdle before coming together.)
• To assemble the cake: Using a serrated knife, level off the tops of the cake layers. Place one layer on a serving plate or board and brush some tiramisu syrup on the top. Put 1 cup of the Swiss meringue icing in a piping bag fitted with a large round tip and pipe a thin dam around the edge of the cake. Spoon a 1/2-inch layer of the tiramisu filling onto the cake and gently spread it out to the dam. Repeat with the second layer of cake. Place the final layer on top and ice the cake with the remaining Swiss meringue icing.

BEST EVER ALMOND CREAM CAKE

Steps:

• Preheat your oven to 325 degrees Fahrenheit and grease and flour two 9-inch round cake pans (with high sides) or three 8-inch round cake pans (with high sides), lining the bottoms with parchment paper rounds for easy release.
• In the bowl of your stand mixer (or in a large bowl using a hand mixer) whip the butter on medium high speed until very smooth. Add the sugar and mix on high speed until fluffy and creamy. The sugar will start to dissolve into the butter a little bit during this creaming process, so you should be able to feel the grains of sugar getting smaller.
• Add the eggs and egg yolks one at a time, mixing well after each addition. Scrape down the sides of the bowl regularly at this stage to make sure everything is mixed well.
• Mix in the oil and almond extract on low speed.
• Measure the buttermilk into a liquid measuring cup and and set aside.
• Measure and sift the flour, baking powder, baking soda and salt into a separate bowl and combine with a wire whisk.
• Add the dry ingredients and the buttermilk alternatively while the mixer is running on low speed. Add 1/3 of the dry ingredients, half the buttermilk, another 1/3 of the dry ingredients, the other half of the milk, and the remaining dry ingredients.
• Turn the speed of the mixer to medium-low and mix until the batter is smooth (about one minute).
• Pour the batter into the prepared cake pans and bake at 325 degrees Fahrenheit for about 29-34 minutes, or until a toothpick inserted into the middle of one of the cakes comes out clean.
• Cool the cakes in the pans for about 5-7 minutes and then turn them out onto cooling racks to cool completely.
• Once the cakes are cool, store them wrapped in plastic wrap in the fridge until ready to frost. They should be refrigerated for at least 1 hour before frosting.
• While the cakes cool, heat the milk in a small saucepan on the stove over medium-low heat. Add the flour slowly, whisking constantly to combine.
• Continue to cook this mixture, whisking constantly, until the mixture thickens and no lumps remain.
• Spread out the thickened milk and flour mixture onto a dinner plate to cool completely.
• When the mixture is cool, press it through a sieve or strainer to remove any tiny lumps that may remain.
• Add it to a large bowl with a hand mixer, or to the bowl of your stand mixer, and mix on medium-high speed until smooth.
• Add the butter and mix on medium-high speed until the mixture is very smooth.
• Add the powdered sugar about 1/2 cup at a time, along with the salt and the almond extract.
• Continue to mix on medium-high until the frosting is extra smooth and creamy.
• Level the top of the cakes with a serrated bread knife or a cake leveler (if you have one). Place one of the cakes on a plate or cake stand and place a dollop of frosting on top.
• Spread out the frosting to the edges of the cake, place the next layer on top and then frost the top and sides of the cake until everything is smooth.
• Use Life Love and Sugar's tutorial on how to get straight edges when frosting layer cakes with buttercream (find the tutorial HERE), or simply frost it in a rustic pattern as you wish.
• Arrange the fruit pieces, cookies, and almonds on top as you wish.
• Refrigerate until ready to serve.

ALMOND CAKE

Steps:

• Preheat oven to 350 degrees F.
• Butter and flour an 8-inch round cake pan.
• In a medium bowl, whisk together the cornmeal, cake flour and baking powder. Using a stand mixer with a paddle attachment, beat the butter and almond paste on high speed until smooth, about 3 minutes. Reduce speed to low and add vanilla extract and slowly pour in confectioners' sugar. Mix until light and fluffy, about 3 minutes. Raise speed to high and add the egg yolks and whole eggs, one at a time. Reduce speed to medium and add the sour cream and dry ingredients and mix until just incorporated.
• Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake in the lower third of the oven for 35 minutes, or until the cake is golden and pulls away from the sides of the pan. Transfer pan to a wire rack and let cool. Remove from pan and dust with confectioners' sugar.

ALMOND CAKE WITH MERINGUE AND WHIPPED CREAM FILLING

Steps:

• Grease and flour three 9" round cake pans.
• Preheat oven to 350 degrees.
• Cake:.
• Pour cake mix and ground almonds into a large bowl, add milk, oil and egg yolks. Beat on low speed until blended, then beat on medium speed for 2 minutes.
• Divide batter between the three prepared pans. Set aside.
• In a bowl, whisk egg whites until foamy, continue whisking gradually adding 1 cup of sugar until stiff peaks form.
• Gently fold in sliced almonds.
• Spread mixture evenly over the cake batter in pans.
• Bake as directed on package, approximately 25 - 30 minutes or until toothpick inserted in centre comes out clean.
• Cool 20 minutes, remove from pans.
• Cool completely before you put the filling between the layers.
• Filling and decoration:.
• Whip cream, sugar and vanilla until soft peaks form. Place one cake layer on serving plate; spread one half of the cream on cake layer. Put second layer on top, repeat the process and place third layer on top.
• Melt chocolate over low heat and stir in butter.
• Drizzle cake with chocolate mixture.
• Chill before serving.
• Enjoy!

ALMOND MERINGUE WITH SUMMER BERRIES

Steps:

• Heat oven to 190C/170C fan/gas 5. Scatter the almonds on a baking sheet and roast for 6-8 mins until golden. Very coarsely grind them in a small food processor, then set aside. Lower oven to 160C/fan 140C/gas 3. Line a baking sheet with non-stick baking parchment.
• Beat the egg whites in a scrupulously clean mixing bowl until stiff peaks have formed. Tip in half the sugar and beat again until stiff peaks are formed once more. Using a metal spoon, deftly fold in the remaining sugar a spoonful at a time, followed by most of the almonds (keep a small handful back). Tip the meringue onto the lined sheet and spread it out quite roughly to a 20cm circle. Scatter over the reserved almonds. Bake for 20 mins, reduce the temperature to 140C/120C fan/gas 1, then bake for a further 40 mins. Let meringue cool in the oven with the door ajar or on the side as you wish.
• While the meringue is baking, and if you wish to add the glamour of a raspberry ripple to the cream, make a few spoonfuls of purée by pressing 125g of the raspberries through a sieve.
• When nearing the moment for assembly, whip the cream until soft and cloudy. Lightly ripple through about half, or more, of the raspberry purée through the cream. You can serve the rest separately on the side. Place the meringue upon a handsome dish. Spoon the whipped cream liberally over the meringue. Slice the strawberries in a random manner. Heap the berries atop the cream, and offer any remaining fruit separately. Sift over the icing sugar. Take to the table and take a bow.

ALMOND SPONGE CAKE FILLED WITH ALMOND CREAM

Steps:

• Preheat oven to 350°F.
• Place the sliced almonds on a baking sheet and toast in the oven for about 5-7 minutes or until lightly browned and fragrant. Remove from oven and let cool.
• Once completely cooled, place the nuts in a small food processor, along with 1 tablespoon of the cake flour, and process until finely ground.
• Increase the oven temperature to 450°F.
• Grease a 17 inch x 12 inch jelly roll pan, line with parchment, and then grease and flour the parchment paper. Set aside.
• While eggs are still cold separate two of the eggs, placing the yolks in one large mixing bowl and the whites in another bowl.
• To the two yolks, add the additional yolk, and the two remaining eggs.
• Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using.
• Meanwhile, in a small bowl whisk together the remaining 2 tablespoons of cake flour and the ground almonds. Set aside.
• Add 1/2 cup sugar to the yolk mixture and beat on high speed for five minutes, or until pale, thick and fluffy. At this point beat in the vanilla extract.
• Sift half the flour mixture over the egg yolk mixture and fold in gently with a rubber spatula, just until the flour is incorporated. Sift the remaining flour mixture over the batter and fold together.
• In a large clean mixing bowl, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form.
• Beat in one tablespoon sugar and beat until stiff peaks form.
• Gently fold a little of the whites into the batter to lighten it, and then fold in the rest of the whites. Pour the batter into the prepared pan, spreading the cake batter with an offset spatula.
• Bake for 7 minutes or until golden brown.
• Immediately upon removing the cake from the oven invert the sponge cake onto a clean dish towel that has been sprinkled with icing sugar.
• Carefully remove the parchment paper, sprinkle the cake lightly icing sugar, and roll up the sponge, with the towel, while it is still hot and pliable.
• Place on a wire rack to cool.
• To make the cream filling place the whipping cream, vanilla extract, and sugar in a large bowl and stir to combine.
• Cover and chill the bowl and beaters in the refrigerator for at least 30 minutes.
• When chilled, beat the mixture until stiff peaks form.
• Fold in 1/3 cup toasted ground almonds.
• When ready to fill, unroll the sponge, spread with the filling, and reroll.
• Transfer to a serving platter, cover, and chill in the refrigerator for a few hours or overnight.
• Just before serving, dust with icing sugar.