ALMOND CREAM CAKE

If you’re looking at this cake and happen to remember the pinkalicious cake we recently posted, you’ll think that we’re in an almond kind of mood. It’s true. We do love our almonds. What is sad is that this Almond Cream Cake has been sitting in my “to-do” pile for 3 months. Anyone else have a to-do list like this?

It’s not that I wasn’t excited about sharing it with you, or that it didn’t taste as good as the other treats we’ve been sharing. Quite the opposite, actually. I wanted to give this cake the credit that it was due, and with the busyness of the holidays, I kept pushing it aside until I had more time.

Well, your wait is over, my friends.  Let me tell you about this cake.

Ingredients

• 1 cup butter softened
• 1 1/2 cups granulated sugar
• 3 cups cake flour* (345 grams) spooned & measured carefully
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1 cup milk 2% milkfat
• 1 teaspoon almond extract
• 3/4 cup egg whites plus 3 tablespoons*
• Frosting:
• 1/2 cup plus 2 tablespoons white flour
• 2 cups milk
• 1 1/2 teaspoons almond extract
• 2 cups butter softened
• 2 cups granulated sugar
• Sliced almonds and whole almonds for decorating

Instructions

1. Using a stand mixer, beat the egg whites with the whisk attachment until they are stiff and form peaks. This may take a minute or two. Pour the egg whites into another bowl and place them in the refrigerator until you're ready to add them to the batter.
2. ..............................

for full instructions please see : www.tastesoflizzyt.com

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