Moroccan Cake Le Russe
Experience the delicate elegance of Moroccan Cake Le Russe, a luxurious almond-based dessert that’s as stunning as it is delicious. This show-stopping treat features moist, nutty almond sponges made with ground almonds and whipped egg whites, layered with a luscious, velvety buttercream crafted from sweetened condensed milk, vanilla, and just a touch of warm milk. The perfect balance of textures—airy cake layers and creamy frosting—creates an indulgent dessert that melts in your mouth. Ideal for special occasions or moments when you want to impress, this cake can be beautifully finished with slivered almonds or a light dusting of powdered sugar. With its rich flavors and refined presentation, Moroccan Cake Le Russe is a celebration-worthy masterpiece that’s surprisingly simple to make.
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Recipe Information
Ingredients
- 250 grams Ground almonds
- 250 grams Powdered sugar
- 6 large Egg whites
- 100 grams Granulated sugar
- 300 grams Unsalted butter
- 100 grams Sweetened condensed milk
- 1 teaspoon Vanilla extract
- 1 tablespoon Cornstarch
- 250 milliliters Milk
Instructions
Preheat your oven to 180°C (350°F). Line two 9-inch round cake pans with parchment paper and lightly grease the sides.
In a large mixing bowl, combine ground almonds, powdered sugar, and cornstarch. Mix well.
In a separate, clean bowl, whip the egg whites using a hand or stand mixer until soft peaks form. Gradually add the granulated sugar and continue beating until stiff, glossy peaks form.
Gently fold the almond mixture into the egg whites using a spatula. Be careful not to deflate the mixture.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake for 25-30 minutes, or until the cakes are light golden and a toothpick inserted into the center comes out clean. Allow the cakes to cool completely in the pans before removing.
To prepare the buttercream, beat the softened butter in a mixing bowl until light and fluffy. Gradually add the sweetened condensed milk while continuing to beat until the mixture is incorporated and smooth.
Heat the milk in a small saucepan over low heat until warm. Stir in the vanilla extract and gradually add to the buttercream while beating. Ensure the milk is fully absorbed into the buttercream.
Place one almond sponge layer on a serving plate. Spread a generous layer of buttercream on top, covering it evenly.
Place the second sponge layer over the buttercream and spread another layer of buttercream on the top and sides of the cake, smoothing it out with a spatula.
Optionally, decorate the cake with slivered almonds, powdered sugar, or your preferred garnish.
Refrigerate the cake for at least 2 hours to allow it to set before serving.
Nutrition Facts
Calories |
5577 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 394.9 g | 506% | |
| Saturated Fat | 168.0 g | 840% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 722 mg | 240% | |
| Sodium | 608 mg | 26% | |
| Total Carbohydrate | 482.9 g | 176% | |
| Dietary Fiber | 31.3 g | 112% | |
| Total Sugars | 424.4 g | ||
| Protein | 92.9 g | 186% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1348 mg | 104% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 2937 mg | 62% | |
*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.
