Almond Cake

Ingredients

– **All-purpose flour**: 1 cup (120g)
– **Ground almonds (almond flour)**: 1/2 cup (50g)
– **Baking powder**: 1 teaspoon
– **Salt**: 1/4 teaspoon
– **Unsalted butter**: 1/2 cup (115g), room temperature
– **Granulated sugar**: 3/4 cup (150g)
– **Eggs**: 2 large
– **Vanilla extract**: 1 teaspoon
– **Almond extract**: 1/2 teaspoon
– **Milk**: 1/2 cup (120ml)

Pastry Cream Ingredients:

– **Milk**: 2 cups (480ml)
– **Egg yolks**: 4 large
– **Granulated sugar**: 1/2 cup (100g)
– **Cornstarch**: 1/4 cup (30g)
– **Vanilla extract**: 1 teaspoon
– **Unsalted butter**: 2 tablespoons (30g)

Topping:

– **Sliced almonds**: 1/2 cup (50g), toasted

Instructions:

Make the Almond Cake:

1. **Preheat the Oven:**
– Preheat your oven to 350°F (175°C). Grease and flour two 8-inch (20cm) round cake pans, then line the bottoms with parchment paper.

2. **Prepare the Dry Ingredients:**
– In a medium bowl, whisk together the flour, ground almonds, baking powder, and salt. Set aside.

3. **Cream the Butter and Sugar:**
– In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes.

4. **Add the Eggs and Extracts:**
– Beat in the eggs one at a time, mixing well after each addition. Add the vanilla and almond extracts and mix until combined.

5. **Combine Wet and Dry Ingredients:**
– Gradually add the flour mixture to the butter mixture in three parts, alternating with the milk, beginning and ending with the flour mixture. Mix just until combined.

6. **Bake the Cake:**
– Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
– Let the cakes cool in the pans for 10 minutes, then remove them from the pans and let them cool completely on a wire rack.

Make the Pastry Cream:

7. **Heat the Milk:**
– In a saucepan, heat the milk until it just begins to simmer. Remove from heat.

8. **Mix the Egg Yolks and Sugar:**
– In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.

9. **Combine and Cook:**
– Slowly pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the mixture thickens and begins to boil.
– Remove from heat and stir in the butter and vanilla extract. Transfer the pastry cream to a bowl, cover with plastic wrap (pressing it against the surface to prevent a skin from forming), and let it cool completely.

Assemble the Cake:

10. **Fill the Cake:**
– Once the cake layers and pastry cream are completely cool, spread a thick layer of pastry cream over the top of one cake layer. Place the second layer on top.

11. **Top with Almonds:**
– Spread a thin layer of pastry cream over the top and sides of the cake. Press the toasted almond slices onto the sides and top of the cake.

12. **Chill and Serve:**
– Chill the cake in the refrigerator for at least 1 hour before serving to allow the flavors to meld and the cream to set.

Enjoy this elegant and delightful almond cake, perfect for special occasions or as a treat with tea or coffee. If you have any more questions or need further assistance, feel free to ask!