Almond cream cake with topping
| Servings | Prep Time | Cooking Time |
|---|---|---|
| 6 to 8 servings | n/a | 45 mins |
Ingredients:
- Almond cream cake:
- 1 cup heavy cream
- 2 eggs
- ¼ teaspoons almond extract
- 1 ½ cups sifted flour
- 1 cup sugar
- 2 teaspoons baking powder
- few grains salt
- Almond topping:
- 2 tablespoons butter
- ⅓ cup sugar
- ½ cup blanched, slivered almonds
- 1 tablespoon heavy cream
- 1 tablespoon flour
Instructions:
Almond cream cake
Preheat oven to 350° F. Whip cream unti it holds soft peaks. Add egss, one at a time, beating well after each addition. Stir in almond extract. Sift together the flour, sugar, baking powder and salt. Add dry ingredients to cream mixture; stir until well blended. Pour into 8'' greased and floured spring form pan. Bake 45 mins, or until lightly browned on top and toothpick inserted in centre comes away clean.
Almond topping
In small saucepan, combine butter, sugar, almonds, heavy cream and flour. Stir over low heat until all ingredients are blended. Pour almond topping over baked cake and bake 10 mins longer. Cool on a rack.
