This Strawberry Almond Cake is a delightful treat that combines a moist almond cake base with a light and airy almond meringue topping. The cake is enriched with almond paste, adding a depth of flavor and a tender texture. Topped with a light whipped cream infused with vanilla and cardamom, and adorned with fresh strawberries, blueberries, and edible flowers, this cake is as visually stunning as it is delicious.
Why You'll Love This:
The dual layers of this cake offer a unique taste experience. The bottom layer's rich almond flavor complements the sweet, crunchy meringue on top. The addition of fresh berries and floral accents not only enhance the flavor but also make this cake a feast for the eyes. The hint of cardamom in the whipped cream adds a subtle spiciness that pairs wonderfully with the sweetness of the berries and the nuttiness of the almonds.
Perfect Occasion:
This cake is perfect for spring and summer celebrations such as birthdays, garden parties, or family gatherings. Its elegant appearance and refreshing flavors make it ideal for special occasions where you want to impress your guests.
Decoration Tips:
To decorate, generously pipe whipped cream on top and between the cake layers. Arrange sliced strawberries and whole blueberries beautifully atop the cream. Sprinkle with almond shavings for an added texture and garnish with a few edible flowers for a pop of color. A light dusting of powdered sugar just before serving will give it a magical, festive look.
Ingredients:
- Almond Cake Layer:
- 3 egg yolks
- 50g butter, room temperature
- 3 tbsp sunflower oil
- 1/2 dl (1/4 cup) milk
- 1 dl (1/2 cup) sugar
- 1 tsp vanilla extract
- 1.5 dl (3/4 cup) flour
- 50g almond paste, shredded
- 1.5 tsp baking powder
- Almond Meringue:
- 4 egg whites
- 1.85 dl (3/4 cup + 2 tbsp) sugar
- 2 dl (1 cup) almond flour
- Almond shavings (for topping)
- Topping:
- Lightly whipped heavy cream with vanilla and cardamom
- Strawberries and blueberries
- Edible flowers
- Prepare the Almond Cake Layer:
- In a mixing bowl, cream together the butter, sunflower oil, and sugar until pale and fluffy.
- Incorporate the egg yolks one at a time, followed by the milk and vanilla, mixing well after each addition.
- Mix in the flour, baking powder, and shredded almond paste until the batter is smooth.
- Make the Almond Meringue:
- In a clean metal bowl, beat the egg whites until foamy. Gradually add sugar, one tablespoon at a time, continuing to beat until stiff peaks form.
- Fold in the almond flour gently to keep the mixture airy.
- Assemble and Bake:
- Pour the almond cake batter into a greased and lined baking pan.
- Carefully spread the meringue over the batter, smoothing it out to the edges of the pan. Sprinkle with almond shavings.
- Bake at 175°C (350°F) until the meringue is golden and the cake is set, about 30-35 minutes. Let cool completely, then slice horizontally into two layers.
- Decorate and Serve:
- Whip the heavy cream with vanilla and cardamom until soft peaks form.
- Place one layer of cake on a serving plate, pipe whipped cream over it, and then top with the second layer.
- Decorate the top with more whipped cream, arrange fresh strawberries and blueberries, and garnish with edible flowers.
- Serve and enjoy the luxurious blend of flavors and textures!
Enjoy this heavenly Strawberry Almond Cake, a perfect centerpiece for any celebration that promises both beauty and taste!