Almond Cake with Meringue and Whipped Cream Filling
Indulge in the delicate elegance of this Almond Cake with Meringue and Whipped Cream Filling, a show-stopping dessert that’s as light as it is luscious. Featuring a tender almond-infused sponge cake crowned with a golden, airy meringue, this recipe strikes the perfect balance of textures. Layered with a creamy, almond-scented whipped cream filling and garnished with toasted almonds for an added crunch, it’s a dessert experience that feels both luxurious and homemade. Ideal for celebrations or indulgent moments, this cake is easy to make yet impressively sophisticated. With hints of vanilla and almond in every bite, it’s a timeless treat that will delight your family and guests.
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Recipe Information
Ingredients
- 150 grams Almond flour
- 100 grams All-purpose flour
- 200 grams Granulated sugar
- 100 grams Unsalted butter
- 4 pieces Egg yolks
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 4 pieces Egg whites
- 150 grams Powdered sugar
- 250 ml Heavy cream
- 0.5 teaspoon Almond extract
- 50 grams Chopped toasted almonds (optional, for garnish)
Instructions
Preheat your oven to 180°C (350°F) and line an 8-inch round cake pan with parchment paper.
In a large bowl, cream the butter and 100 grams of granulated sugar with a hand or stand mixer until light and fluffy.
Add the egg yolks one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Set the batter aside.
In another clean bowl, whisk the egg whites to soft peaks. Gradually add the remaining 100 grams of granulated sugar, continuing to beat until stiff peaks form to create a meringue.
Spread the cake batter evenly into the prepared pan, smoothing the top. Gently spread the meringue over the batter, being careful not to deflate it.
Bake in the preheated oven for 35–40 minutes, or until the meringue is golden and the cake underneath is cooked through. Test by inserting a toothpick into the center of the cake—it should come out clean.
While the cake cools completely, prepare the whipped cream filling. In a chilled bowl, whip the heavy cream with the powdered sugar and almond extract until stiff peaks form.
Once the cake has cooled, carefully slice it horizontally into two layers. Place the bottom layer on a serving plate.
Spread half of the whipped cream filling over the bottom layer, then top with the second layer of cake.
Spread the remaining whipped cream over the top of the cake and garnish with chopped toasted almonds, if desired.
Chill the cake in the refrigerator for at least 1 hour before serving to allow the flavors to meld. Slice and enjoy!
Nutrition Facts
Calories |
4743 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 289.9 g | 372% | |
| Saturated Fat | 113.7 g | 568% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1209 mg | 403% | |
| Sodium | 1392 mg | 61% | |
| Total Carbohydrate | 477.2 g | 174% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 356.0 g | ||
| Protein | 78.8 g | 158% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 595 mg | 46% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 787 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
