Sunday, May 26 2024

This dessert is a symphony of flavors and textures, with a moist and fluffy almond cake base crowned with a creamy and flavorful lemon cream.

Whether for a dinner party or simply a dessert to enjoy, this cake demonstrates the magic that occurs when contrasting flavors are brought together.


 

 

 

Ingredients:
For the almond cake:

  • 1 1/2 cups almond flour
  • 1/2 cup whole wheat flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 4 large eggs
  • 1 teaspoon pure vanilla extract

For the lemon cream:

  • 1 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 cup fresh lemon juice
  • 3 large egg yolks
  • 2 tablespoons unsalted butter

Instructions:
Preheat oven to 350 F. Butter and flour a 9-inch round cake pan.

In a medium bowl, whisk together the almond flour, whole wheat flour, baking powder, and salt. Set aside.

In a large bowl, cream together the softened butter and sugar until light and fluffy.

Add the eggs, one at a time, making sure each egg is well incorporated before adding the next. Add the vanilla extract.

Gradually incorporate the dry ingredients until smooth. Pour the mixture into the prepared cake pan.

Bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

While the cake is cooling, prepare the lemon cream. In a medium saucepan, combine sugar, cornstarch, and salt.

Gradually add the lemon juice. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil.

In a separate bowl, lightly beat the egg yolks.

Gradually add half of the hot lemon mixture to temper the yolks.

Return the yolk mixture to the saucepan and cook, stirring constantly, until the cream comes to a boil and thickens.

Remove from the heat and stir in the butter until melted and smooth.

Allow the custard to cool slightly, then spread it over the cooled cake.

Refrigerate the cake for at least 2 hours before serving to allow the custard to set.

Slice and serve your almond cake with lemon cream, a surefire dessert!

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