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–+ servings

Almond Cream Cake

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Light and fluffy vanilla almond cake filled with light and airy almond mascarpone whipped cream.
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Prep Time40 minutes
Cook Time40 minutes
Chill Time 10 minutes
Total Time1 hour 30 minutes
Servings8 slices
Calories555 kcal

Ingredients 

Almond Cake

  • 150 g all purpose flour (1 ¼ c.)
  • 1 ¼ tsp. baking powder
  • ½ tsp. salt
  • 175 g granulated sugar (¾ c. + 2 tbsp.)
  • 85 g unsalted butter cubed, room temperature (6 tbsp.)
  • 25 g vegetable oil (2 tbsp.)
  • 1 tsp. vanilla
  • 1 tsp. almond extract
  • 60 g sour cream room temperature (¼ c.)
  • 100 g whole milk room temperature (¼ c. + 3 tbsp.)
  • 2 egg whites room temperature

Almond Mascarpone Whipped Cream

  • 226 g mascarpone (1 c.)
  • 2 tbsp. granulated sugar
  • 1 ½ tsp. almond extract
  • 225 g heavy whipping cream (1 c.)
  • 40 g sliced almonds (½ c.)

Instructions 

Vanilla Cake

  • Preheat the oven to 350°F / 175°C. Butter a 7" springform pan, then coat the inside with sugar.
  • To a medium sized mixing bowl, add the flour, baking powder, salt, sugar, and cubed butter. Use a hand mixer or a stand mixer fitted with the paddle attachment to beat the mixture together until the butter has completely combined with the dry ingredients and no lumps remain.
  • Add in the oil, vanilla, almond extract, sour cream and milk. Whisk the ingredients together just until a cohesive batter has formed.
  • In a separate bowl, beat the egg whites until they reach stiff peaks.
  • Add the egg whites to the batter and gently fold them into the batter until the mixture is cohesive.
  • Pour the cake batter into your prepared pan. Bake for 35-45 minutes, until a toothpick inserted in the center of the cake comes out with only a few moist crumbs.
  • Allow the cake to rest in the cake pan for at least 15 minutes before transferring it out to a cooling rack.

Almond Mascarpone Whipped Cream

  • In a medium-sized mixing bowl with a hand or stand mixer, beat together the mascarpone, sugar, and almond extract just until the mixture is cohesive.
  • Slowly beat in the heavy whipping cream. Once all of the heavy cream has been added, beat the mixture just until stiff peaks form.
  • Place the almond mascarpone whipped cream in the fridge until you're ready to assemble the cake.

Assembling the Cake

  • Once the cake has completely cooled to room temperature, carefully slice the cake twice horizontally to get 3 even layers
  • Place the bottom half of the cake back into the springform pan, then spread 1/3 of the mascarpone whip on to the bottom cake layer, along with a sprinkle of sliced almonds.
  • Place the middle cake layer on top, then spread 1/2 of the remaining mascarpone whip on to the cake and add on some more sliced almonds.
  • Place the top cake layer on top, pushing it down slightly to secure it.
  • Cover the cake with plastic wrap and leave it in the fridge to set for at least 10 minutes.
  • Once you're ready to serve the cake, spread the remaining mascarpone whipped cream on top and top the cake with more sliced almonds. If desired, garnish with your favorite stone fruits. Slice, serve, and enjoy!

Notes

Affiliate links: 7-inch Springform Pan | Kitchen Scale (my favorite) | Kitchen scale (great starter option) | Oven Thermometer | Cordless Hand Mixer | Stand Mixer
Store extra cake sealed airtight in the fridge.

Nutrition

Serving: 1sliceCalories: 555kcalCarbohydrates: 44gProtein: 7gFat: 39gSaturated Fat: 22gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.4gCholesterol: 89mgSodium: 246mgPotassium: 130mgFiber: 1gSugar: 28gVitamin A: 1142IUVitamin C: 0.2mgCalcium: 146mgIron: 1mg