ALMOND LAYER CAKE WITH WHITE CHOCOLATE FROSTING
This dreamy white cake is made for almond lovers. For even extra nutty flavor, decorate your cake with some crunchy Jordan almonds.
Provided by Food Network Kitchen
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Make the cake: Preheat the oven to 350 degrees F. Lightly butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust with flour, tapping out the excess. Pulse 2 cups flour, the baking powder, salt and almonds in a food processor until the nuts are finely ground into a powder, 2 to 3 minutes. Whisk the egg whites, milk, and vanilla and almond extracts in a medium bowl until combined.
- Beat 1 stick butter and the granulated sugar in a large bowl with a mixer on medium speed until light and fluffy, about 3 minutes. Reduce the mixer speed to low; beat in the flour mixture in 3 additions, alternating with the milk mixture, beginning and ending with the flour, until just combined.
- Divide the batter between the prepared pans and smooth the tops. Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer to racks and let cool in the pans. (The cakes can be frozen, wrapped in plastic wrap, for up to 2 weeks. Unwrap and thaw at room temperature.)
- Make the frosting: Microwave the white chocolate in a microwave-safe bowl in 20-second intervals, stirring, until melted; set aside. Beat the cream cheese, butter, confectioners' sugar and vanilla in a large bowl with a mixer on medium speed until smooth and creamy, about 4 minutes. Gently fold in the melted white chocolate with a rubber spatula. (The frosting can be refrigerated, covered, for up to 2 days. Beat with a mixer to soften just before frosting the cake.)
- Assemble the cake: Loosen the edges of the cakes with a knife, then invert 1 layer onto a platter and peel off the parchment. Spread 1 to 1 1/2 cups frosting on top. Remove the other layer from the pan, peel off the parchment and carefully place on top of the first layer. Cover the top and sides of the cake with a thin layer of frosting (this is the "crumb coat"; it doesn't have to be perfect). Chill 15 minutes, then cover with the remaining frosting and decorate with nonpareils.
WHITE CHOCOLATE AMARETTO CAKE
This white chocolate and almond delight will have your guests reeling. Although it looks intimidating, it is an easy and delicious holiday treat.
Provided by C. Goff
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Amaretto
Time 3h30m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 10 inch non-stick Bundt pan.
- In a large bowl, combine cake mix, eggs, pudding mix, 1/2 cup of cold water, oil, 1/2 cup amaretto and 1/4 teaspoon almond extract. Blend well for approximately 3 minutes.
- Pour batter into prepared 10 inch Bundt pan. Bake at 350 degrees F (175 degrees C) for 45 minutes to an hour, or until a toothpick inserted into the center of the cake comes out clean.
- Remove cake from oven, and use an ice pick or skewer to make as many holes as possible into the cake. Apply glaze while cake is still warm. Slowly and patiently drizzle glaze over cake, including the edges and center of Bundt pan. Allow cake to cool in the pan for at least 2 hours.
- To make the glaze: Combine butter, sugar, 1/4 cup water, and 1/2 cup amaretto in a saucepan. Bring to a boil, and continue to boil for 10 minutes, stirring constantly.
- Topping: Lightly toast slivered almonds in the oven. This will take 5 to 10 minutes. Stir frequently and be careful not to burn. Heat 1/4 cup of the prepared frosting in the microwave for 10 seconds, to soften. Place the cake on serving dish and use a spoon to drizzle the softened frosting over the cake. Scatter toasted almonds over cake before frosting cools.
Nutrition Facts : Calories 681.4 calories, Carbohydrate 87.6 g, Cholesterol 83.5 mg, Fat 31 g, Fiber 0.7 g, Protein 4.8 g, SaturatedFat 8.6 g, Sodium 456.9 mg, Sugar 69.2 g
CHOCOLATE ALMOND CAKE
Fluffy white homemade frosting tops this rich chocolate almond cake. Sliced toasted almonds on top add a little crunch. -Sherri Gentry, Dallas, Oregon
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add sour cream and extracts; mix well. Combine flour, cocoa, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. , Pour into a greased 10-in. fluted tube pan. Bake at 350° until a toothpick inserted in the center comes out clean, 50-55 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , For frosting, cream butter, sugar and extracts in a small bowl until smooth. Add milk until frosting reaches desired spreading consistency. Spread over cake. Decorate with almonds.
Nutrition Facts : Calories 370 calories, Fat 15g fat (9g saturated fat), Cholesterol 68mg cholesterol, Sodium 386mg sodium, Carbohydrate 55g carbohydrate (39g sugars, Fiber 1g fiber), Protein 4g protein.
CHOCOLATE ALMOND MOUSSE CAKE
Make and share this Chocolate Almond Mousse Cake recipe from Food.com.
Provided by KyJo5096
Categories Dessert
Time 1h10m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees.
- Spray 15x10x1inch baking pan with nonstick spray.
- Line bottom of pan with waxed paper and spray it also.
- Prepare cake mix as directed on package using water, oil and eggs.
- Pour batter into prepared paper-lined pan.
- Bake at 350 for 18-20 minutes, or until done.
- Cool cake in pan on wire rack for 10 minutes.
- Invert cake onto wire rack, remove pan and paper.
- Cool completely.
- Meanwhile melt chocolate.
- Stir in almond extract and cool completely.
- Fold cooled chocolate into whipped cream.
- Trim edges of cake.
- Cut cake lengthwise into two long layers.
- Place one layer on serving platter.
- Spread with 1/3 of mousse.
- Repeat with remaining layer and 1/3 of the mousse.
- Place remaining mousse in a pastry bag fitted with a star tip.
- Pipe border around bottom and top of cake.
- Decorate top of cake with mousse rosettes.
- Sprinkle top with toasted almonds.
- Store in refrigerator.
Nutrition Facts : Calories 376.9, Fat 30, SaturatedFat 12.7, Cholesterol 55.2, Sodium 292, Carbohydrate 30.8, Fiber 4.5, Sugar 12.7, Protein 6.3
CHOCOLATE ALMOND MOUSSE CAKE RECIPE - (4.7/5)
Provided by polledl
Number Of Ingredients 11
Steps:
- 1 Heat oven to 350°F. Spray 15x10x1-inch pan with nonstick cooking spray. Line bottom of pan with waxed paper; spray paper with cooking spray. 2 Make cake mix as directed on box using water, oil and eggs. Pour batter into sprayed paper-lined pan. 3 Bake 18 to 20 minutes or until cake springs back when touched lightly in center. Cool cake in pan on wire rack 10 minutes. Invert cake onto wire rack; remove pan and paper. Cool completely, about 15 minutes. 4 Meanwhile, in medium saucepan, melt chocolate over low heat, stirring constantly. Remove from heat. Stir in almond extract. Cool 10 minutes or until slightly cooled. Genlty stir cooled chocolate into whipped cream. 5 Trim edges of cake. Cut cake lengthwise into 2 long layers. Place 1 layer on serving platter. Spread with 1/3 of mousse. Repeat with remaining cake layer and 1/3 of mousse. Place remaining 1/3 of mousse in pastry bag fitted with star tip. Pipe border around bottom and top of cake. Decorate top of cake with mousse rosettes. Sprinkle top with almonds. Store in refrigerator.
WHITE CHOCOLATE-ALMOND CAKE
I don't often eat sweets, but this cake called to me. How can you go wrong with white chocolate and almonds? This is from Woman's Day magazine, one of Nigella's recipes. Haven't made it yet and prep time is a guesstimate.
Provided by Yogi8
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 350F and grease bottom of a 9 inch springform pan, line with wax paper.
- Melt chocolate in microwave on medium power or a bowl set over a pan of simmering water.
- (white chocolate won't melt to a smoothness of dark. once it's lost its shape it's melted enough) Beat butter in a large bowl on high speed till creamy.
- Beat in 3 T sugar then add yolks, one at a time.
- Scrape in cooled chocolate and beat till well blended.
- Add almonds and extract and beat till combined.
- Using clean beaters, beat egg whites on high speed till peaks begin to form.
- Slowly add 3 T sugar and beat till white and gloosy and firm.
- Add a big dollop to cake batter and stir well then fold in remaining whites.
- Pour into prepared pan and bake 45 to 50 minutes or till batter starts to pull away from sides of pan.
- Check after 30 minutes since you probably need to cover it loosely with foil to stop it burning.
- Some bronzing on top is okay.
- When done, a cake tester won't come out exactly clean, but no cooking batter should be clinging to it.
- Cool in pan on wire rack 20 minutes.
- Cake sinks while cooling.
- Run a knife around edge, invert cake on rack, remove paper, invert again and cool completely.
- Can serve with chopped mango and raspberries.
Nutrition Facts : Calories 303.9, Fat 23.5, SaturatedFat 10.1, Cholesterol 121.4, Sodium 49.8, Carbohydrate 18, Fiber 1.8, Sugar 15.3, Protein 7.1
WHITE AND MILK CHOCOLATE MOUSSE CAKE
Categories Cake Chocolate Citrus Dairy Dessert Bake Valentine's Day Oscars Mother's Day Orange Fall Birthday Chill Party Bon Appétit
Yield Serves 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Butter 9-inch-diameter cake pan with 2-inch-high sides. Line bottom of pan with waxed paper. Dust with flour. Using electric mixer, beat eggs and sugar in large bowl until thick, about 5 minutes. Sift flour, cocoa powder and baking powder over egg mixture; gently fold together. Pour batter into pan. Bake until tester inserted into center of cake comes out clean, about 25 minutes. Turn out onto rack; peel off paper. Cool.
- Whisk 3 tablespoons cream and white chocolate in heavy small saucepan over very low heat until smooth. Remove from heat. Repeat with 3 tablespoons cream and milk chocolate. Cool.
- Beat 10 tablespoons cream in large bowl until stiff peaks form. Fold half of whipped cream into each chocolate mixture. Chill 15 minutes.
- Mix juice and liqueur in small bowl. Cut cake into 3 equal layers. Transfer 1 layer to platter, cut side up. Brush top with 2 tablespoons orange mixture. Spread milk chocolate mousse over. Repeat layering with 1 cake layer, remaining orange mixture and white chocolate mousse. Top with third cake layer, cut side down. Cover; chill until set, at least 4 hours.
- Whisk 1/3 cup cream, bittersweet chocolate, water and espresso powder in heavy medium saucepan over low heat until smooth. Drizzle over cake; smooth over tops and sides. Chill until set, about 30 minutes. (Can be made 1 day ahead. Let stand 1 hour before serving.)
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ALMOND AND WHITE CHOCOLATE MOUSSE CAKE RECIPE
From deliciousmagazine.co.uk
5/5 (2)Category White Chocolate RecipesCuisine British RecipesCalories 844 per serving
- To make the mousse, put 50ml cold water in a bowl and add the gelatine. Leave to soak for 10 minutes. Meanwhile, put half the cream into a pan. Bring to the boil, then remove from the heat. Remove the gelatine from the water and squeeze dry. Add to the cream, whisking until dissolved.
- Put the white chocolate in a food processor and, while it’s running, slowly add the hot cream in a steady stream. Whizz until smooth. Transfer the chocolate mixture to a bowl and cover with cling film. Leave to cool, then chill for about 30 minutes.
- Whisk the remaining cream to stiff peaks, then fold into the chocolate mixture. Cover with cling film and chill for up to 3 hours.
- Meanwhile, make the sponge. Preheat the oven to 180°C/fan160°C/ gas 4. Line the base of 3 x 21cm loose-bottomed sandwich tins. Sift the flour and baking powder into a large bowl. Add the eggs, butter and sugar and whisk until the mixture drops from the spoon when you tap it on the side of the bowl. Stir in the almonds and almond extract, then divide among the tins. Bake for 30 minutes until the sponges are golden and spring back when pressed.
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