ALMOND CAKE WITH CREAM CHEESE, GANACHE AND FRESH STRAWBERRY FILLING, VANILLA BUTTERCREAM ICING AND PINK POURED FONDANT
Provided by Food Network
Categories dessert
Time 6h25m
Yield 35 to 45 servings
Number Of Ingredients 38
Steps:
- Preheat the oven to 325 degrees F.
- Prepare two 16-inch cake pans by greasing them and lining the bottoms with parchment paper.
- In the bowl of an electric mixer fixed with the paddle attachment, add the liquid shortening, inverted sugar and vanilla. Then add the cake flour, granulated sugar, milk powder, baking powder, sea salt and cream of tartar. Mix on speed 1 for 1 minute. Then add half of the egg whites and mix on speed 1 for 3 minutes.
- Add the remaining egg whites and mix on speed 1 for 1 minute. Then mix on speed 3 for 3 minutes. Stop the mixer, scrape the bowl, and add the whole eggs, water and almond extract. Mix on speed 1 for 1 minute. Then on speed 3 for 3 minutes. Lastly, mix on speed 1 for 10 minutes.
- Fill the cake pans two-thirds full and bake until golden and a tester such as a toothpick comes out clean, 35 to 45 minutes. Let the cakes cool completely.
- To assemble the cake: Torte the cooled cakes (level and split them horizontally into 2 layers each). Generously spread a layer of the Ganache on the first layer of cake, then a generous layer of Cream Cheese Filling. Layer some fresh strawberries on top of the Cream Cheese Filling. Repeat with the next 2 cake layers. Top with the last cake layer and ice the cake smooth with the Vanilla Buttercream Icing. Lastly, pour a thin layer of Pink Poured Fondant over the top of the cake, letting it drip down the sides.
- In a microwave-safe glass bowl, heat the chocolate in the microwave in 30-second intervals until melted, stirring between each intervals. Add the cream and mix with a spatula until smooth. Let cool.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the shortening and cream cheese until smooth. Then add the confectioners' sugar, sea salt, vanilla and butter emulsion. Mix it all on medium speed for 8 to 10 minutes.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the shortening until smooth. Then add the confectioners' sugar, sea salt, vanilla and butter emulsion.
- Mix it all on medium speed for 8 to 10 minutes.
- In the bowl of an electric mixer fitted with the paddle attachment, add the confectioners' sugar, then the water, corn syrup, almond extract, vanilla, liquid whitener and food coloring. Mix it all on medium speed until smooth, about 10 minutes. Yield: enough for one 16-inch layer cake.
DELICIOUS STRAWBERRY ALMOND COFFEE CAKE - A GUILT FREE INDULGENCE!
This very easy and fun cake made from scratch is a moist, light cake good as a dessert, breakfast, or brunch. A berrylicious delight which can satisfy a baker's ache to bake! Your home will just smell wonderful while it is baking and cooling.
Provided by Manasi
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h10m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch round cake pan.
- Mix strawberries and 3 tablespoons brown sugar together in a bowl.
- Mix flour, 1/3 cup brown sugar, baking powder, baking soda, and salt in a separate large bowl. Whisk yogurt, melted butter, vanilla extract, and egg in a third bowl. Stir yogurt mixture, alternating with milk, into flour mixture until just moistened. Spoon 2/3 of the batter into the prepared pan; spread strawberry mixture evenly over batter. Top with remaining batter. Sprinkle almonds over batter.
- Bake in the preheated oven until a toothpick inserted in the middle of the cake comes out clean, about 40 minutes. Let cool in pan atop a wire rack for 10 minutes. Run a knife around the edge of the pan before transferring cake to a serving platter.
Nutrition Facts : Calories 181.3 calories, Carbohydrate 29.1 g, Cholesterol 28.6 mg, Fat 5.6 g, Fiber 1.1 g, Protein 3.9 g, SaturatedFat 2.6 g, Sodium 129.6 mg, Sugar 13.9 g
ALMOND COFFEE CAKE
Steps:
- 1.Preheat the oven to 350°F.
- 2.Spray a 9-inch spring form pan with nonstick cooking spray.
- 3.Combine the flour and ¾ cup sugar in a bowl.
- 4.Cut in the butter until the mixture resembles coarse crumbs.
- 5.Reserve 1 cup of the mixture and set it aside. To the remaining crumb mixture add the baking powder, salt, sour cream, 1 egg, and almond extract. Blend well.
- 6.Spread the batter in pan. In a separate mixing bowl combine cream cheese, cottage cheese and ¼ cup sugar and beat with the paddle attachment of the mixer.
- 7.Add the remaining egg and beat an additional minute until blended well.
- 8.Pour the cheese mixture over the batter in the pan.
- 9.Combine the reserved crumb mixture with almonds. Sprinkle over the cheese mixture in the pan.
- 10.Bake at 350°F for 45-50 minutes or until cheese mixture is set and cake is firm and slightly pulling away from the sides of the pan. Cool before removing the sides of the pan and serving.
STRAWBERRY CREAM BRUNCH CAKE
Treat your guests to this wonderful almond topped strawberry cake - perfect dessert to be served at any brunch!
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 1h35m
Yield 16
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Grease bottom and side of 10-inch springform pan or 11x7-inch (2-quart) glass baking dish with shortening; lightly flour.
- In small bowl, mix filling ingredients until smooth; set aside.
- In large bowl, mix 2 1/4 cups flour and 3/4 cup sugar. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like coarse crumbs. Reserve 1 cup of the crumb mixture. Stir baking powder, baking soda, salt, sour cream, almond extract and egg into remaining crumb mixture. Spread batter over bottom and 2 inches up side (about 1/4 inch thick) of pan.
- Pour filling over batter. Carefully spoon preserves evenly over filling. Mix almonds and reserved crumb mixture; sprinkle over preserves.
- Bake springform pan 50 to 60 minutes, 11x7-inch dish 35 to 45 minutes, or until filling is set and crust is deep golden brown. Cool 15 minutes; remove side of springform pan. Serve warm if desired. Store covered in refrigerator.
Nutrition Facts : Calories 320, Carbohydrate 35 g, Cholesterol 70 mg, Fat 4, Fiber 1 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 210 mg
RASPBERRY CREAM CHEESE COFFEE CAKE
This is a wonderful alternative to those standard cinnamon-walnut-streusel coffee cake recipes. It's perfect for a brunch or a special family gathering. Prepping the batter in a food processor makes it quick and easy to assemble. You can substitute different preserves - apricot, cherry and blueberry all work well.
Provided by springfield70
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 2h
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch spring-form pan.
- Combine flour, 3/4 cup sugar, and butter in a food processor; pulse until mixture resembles coarse crumbs. Remove 1 cup of mixture from food processor and set aside. To remaining mixture in processor add baking soda, baking powder, salt, sour cream, almond extract, and 1 egg; process until batter is just combined and smooth. Spread batter evenly into bottom and 2 inches up sides of prepared pan.
- Beat cream cheese, 1/4 cup sugar, and 1 egg together in a bowl until smooth; pour into batter-lined pan and spread evenly. Spread raspberry preserves carefully over cheese filling.
- Stir reserved crumb mixture and sliced almonds together in a small bowl; sprinkle over the layer of raspberry preserves.
- Bake in preheated oven until filling is set and crust is deep golden brown, 45 to 55 minutes. Cool 15 minutes before removing side of pan. Chill completely before serving, about 1 hour.
Nutrition Facts : Calories 419.4 calories, Carbohydrate 45.7 g, Cholesterol 88.4 mg, Fat 24.1 g, Fiber 1 g, Protein 6.3 g, SaturatedFat 13.7 g, Sodium 197.8 mg, Sugar 25.4 g
ALMOND STRAWBERRY CREAM CHEESE COFFEE CAKE
This is an oldie but goodie.I have had this recipe for years and tweaked it to my liking. Very simple ingredients make the best desserts. I love strawberries and since you use jam you can enjoy this cake year round. Its a beautiful cake that can be used for a brunch or a fabulous dessert. The strawberry and cream cheese filling...
Provided by Debbie W
Categories Other Breads
Time 1h25m
Number Of Ingredients 17
Steps:
- 1. Preheat oven to 350 and spray a 9inch springform pan with cooking spray
- 2. In a large bowl combine flour and sugar. Cut in butter..I use a pastry cutter but you could use a fork. When mixture is crumbly remove one cup and set aside.
- 3. To the remaining mixture add baking powder, baking soda, and salt and stir togather.
- 4. Add sour sour, beaten egg, almond extract and mix well.
- 5. Spread into a greased 9inch springform pan . When doing this go about 2inches up on the sides.
- 6. The filling...beat cream cheese, sugar and egg togather until smooth and pour over the batter.
- 7. Spoon strawberry jam ontop. Then top with the almonds and reserved crumbles.
- 8. Bake at 350 for 55min
- 9. Remove from the oven ..allow to stand for 15 min. Run a butter knife around the edges to loosen and remove the sides of the pan.
RASPBERRY CREAM CHEESE COFFEE CAKE
This coffee cake is a sure hit. I used to prepare it for special occasions only. But now I try to bake it whenever I know overnight company is coming. It's always appreciated at breakfast the following morning.
Provided by Taste of Home
Time 1h20m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, combine flour and sugar; cut in the butter until mixture resembles coarse crumbs; reserve 1 cup crumb mixture. , To remaining crumb mixture, add baking powder, soda, salt, sour cream, egg and almond extract; blend well. Spread batter over bottom and 2 in. up side of greased and floured 9-in. springform pan. (Batter should be 1/4 in thick on sides.) , In small bowl, beat the cream cheese, 1/4 cup sugar and egg until smooth. Pour over batter in pan. Carefully spoon jam evenly over cheese filling. , In a small bowl, combine reserved crumb mixture and almonds; sprinkle over top. Bake at 350° for 55-60 minutes or until cream cheese filling is set and crust is a deep golden brown. Cool 15 minutes. Remove sides of pan. Serve warm or cool. Cover and refrigerate leftovers.
Nutrition Facts : Calories 320 calories, Fat 18g fat (10g saturated fat), Cholesterol 73mg cholesterol, Sodium 231mg sodium, Carbohydrate 35g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g protein.
ALMOND FLOUR STRAWBERRY SHORTCAKE CAKE WITH VANILLA BEAN CREAM CHEESE FROSTING
Beautiful almond flour strawberry shortcake cake made with a mix of almond & coconut flour. This grain and gluten free strawberry shortcake cake is topped with an easily dairy free vanilla bean cream cheese frosting and fresh strawberries for a wonderful dessert that's perfect for summer!
Provided by Monique Volz of AmbitiousKitchen.com
Categories Cake Dairy Free Dessert Gluten Free Grain Free
Time 45m
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F. Grease two 9 inch round pans and line the bottom with parchment paper.
- In a large bowl, mix the coconut oil, sugar, eggs, vanilla and almond extract together until well combined. Add the almond milk and beat again until well incorporated.
- In a large separate bowl, whisk the almond flour, coconut flour, baking powder and salt together. Add the dry ingredients to the wet ingredients and mix well. Mixture should be on the thicker side.
- Divide batter evenly between pans and spread out with a spatula to smooth the tops. Bake for 35-40 minutes or until cake is golden brown, no longer jiggly in the middle and a tester comes out clean.
- Let cake cool in the pan for 10 minutes then transfer to the fridge to finish cooling. Allow cake to cool in the fridge for at least an hour before removing from the pan and frosting.
- To make the frosting: In a large bowl, beat the cream cheese, powdered sugar, vanilla, milk and vanilla bean together until creamy and smooth. Divide frosting in half and spread over each cake. Add sliced strawberries on top of one cake, then place the other cake on top and garnish with fresh whole strawberries.
- Cake should be kept covered in the fridge for optimal freshness and will stay good for 4-5 days
STRAWBERRY ALMOND COFFEE CAKE
A modified version of a coffee cake recipe I found in a TOH booklet. This uses fresh strawberries. I've never tried it with frozen strawberries so if you are using those I can't tell you how it will turn out. I love the addition of the cinnamon almond mixture to the flavors. The strawberry flavor is very subtle so please do not expect an overpowering flavor of strawberry. To glaze or not to glaze....that is your option LOL. When company is coming I glaze but for family I leave out those calories.
Provided by HokiesMom
Categories Breads
Time 1h10m
Yield 14 slices, 14 serving(s)
Number Of Ingredients 14
Steps:
- Grease and flour (or spray with non-stick) a 10 inch fluted tube pan (bundt pan).
- In a mixing bowl, cream together the butter and sugar.
- Add the eggs and mix well.
- Combine the flour, baking powder and baking soda then add to the creamed mixture alternately with the sour cream.
- Beat in the almond extract.
- Gently fold in the strawberries.
- Spoon half of the batter into the prepared pan.
- Combine the filling ingredients and sprinkle half over the batter.
- Top with remaining batter and then finish off with the filling.
- Bake at 350 F for 50-60 minutes or until pick inserted in center comes out clean.
- Cool for 15-20 minutes before removing from the pan to a wire rack. Then let cool completely before serving.
- To glaze or not to glaze -- that is up to you. Just make sure you use glaze after the cake has cooled completely. (1 c confectioner's sugar to 1-2 tbls of low fat milk).
Nutrition Facts : Calories 377, Fat 18.5, SaturatedFat 9.1, Cholesterol 76.4, Sodium 287, Carbohydrate 48.7, Fiber 1.8, Sugar 31.6, Protein 5.9
STRAWBERRY ALMOND POUND CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h
Yield 8 servings
Number Of Ingredients 15
Steps:
- For the cake: Preheat the oven to 325 degrees F.
- In the bowl of an electric mixer fitted with a paddle attachment, cream together the granulated sugar and butter. Add the eggs 1 at a time, mixing after each addition. Add the sour cream and almond extract and mix to combine. Turn the mixer to low and gradually add the flour and salt and mix until well combined, scraping the bowl. Fold in the sliced strawberries.
- For the topping: Combine the brown sugar, flour, butter and salt in a medium bowl and cut together using 2 knives or a pastry cutter until it resembles crumbs. Mix in the almonds.
- Generously butter a 10-inch cast-iron skillet. Pour the batter into the skillet and even out the surface. Press the remaining halved strawberries into the surface of the batter cut-side down, leaving them mostly exposed. Scatter the crumble over the top of the batter. Bake until a toothpick inserted in the center does not come out totally clean but isn't wet with batter either, about 1 hour. Let the cake sit in the skillet for 30 minutes. Meanwhile, make the glaze.
- For the glaze: Whisk together the confectioners' sugar and lemon juice. Using a fork or whisk, drizzle over the cake. Serve directly out of the skillet.
ALMOND STRAWBERRY COFFEE CAKE
A gluten-free and dairy-free Almond Strawberry Coffee Cake that's perfectly moist, tender and incredibly delicious. It takes just few minutes to whip up this recipe. Great for breakfast, snack or late night dessert!
Provided by Ciarra Siller
Number Of Ingredients 11
Steps:
- Preheat oven to 350 F and prepare an 8 inch round pan with parchment paper lining the bottom as well as non-stick cooking spray.
- In a mixing bowl, stir together the flour, coconut sugar, baking soda, baking powder and salt until well combined.
- In a separate bowl, beat the eggs, applesauce, coconut oil, vanilla and almond extract until well combined. Slowly add your wet ingredients to the dry and stir just until no dry spots remain.
- Transfer batter to the pan and top with sliced strawberries. Cover strawberries with almonds. Bake for 27-30 minutes or until the center is solid. Let cool and serve!
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