Best 3 Almond Sponge Cake Filled With Almond Cream Recipes

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In the world of delectable desserts, few can resist the allure of a delectable almond sponge cake filled with a creamy and rich almond cream filling. This classic confection combines the delicate textures and subtle sweetness of almonds with a soft and airy cake base, creating a harmonious symphony of flavors that is sure to tantalize taste buds and leave you craving for more. Whether you're a seasoned baker or just starting your culinary adventures, this article will guide you through the steps of creating this delectable treat, offering tips and variations to customize it to your liking. Get ready to embark on a baking journey that will leave your kitchen filled with the tantalizing aroma of toasted almonds and the sweet promise of a divine almond sponge cake filled with almond cream.

Check out the recipes below so you can choose the best recipe for yourself!

ALMOND SPONGE CAKE



Almond Sponge Cake image

Toasting the almonds gives this sponge cake a golden color and a nuttier flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h

Yield Makes two 6-inch-round layers

Number Of Ingredients 8

1/3 cup whole almonds
1/3 cup cornstarch
1 tablespoon unsalted butter, for pans
2 tablespoons all-purpose flour, for pans
3 large eggs, separated
1 teaspoon pure vanilla extract
1/2 cup sugar
Pinch of salt

Steps:

  • Preheat oven to 400 degrees. Place almonds in a single layer on a rimmed baking sheet; toast until golden, about 10 minutes. Transfer pan to a wire rack, and let almonds cool.
  • Reduce oven temperature to 350 degrees. Place the cooled almonds and the cornstarch in bowl of a food processor. Process until finely ground, about 30 seconds. Set aside.
  • Butter two 6-inch-round layer-cake pans. Line pans with parchment paper, and butter again. Flour pans, and set aside.
  • In the bowl of an electric mixer fitted with the whisk attachment, mix together egg yolks and vanilla. With mixer on high speed, gradually add 1/4 cup sugar. Beat until pale, thick, and light, about 5 minutes. Transfer egg-yolk mixture to a large bowl; set aside. Wash and dry mixer bowl and attachment.
  • Place egg whites and salt in the clean mixer bowl. Beat on medium speed until soft peaks form. Increase the speed to high, and gradually add the remaining sugar. Beat until stiff and glossy, about 4 minutes.
  • Fold the egg-white mixture into the egg-yolk mixture. In three additions, fold the reserved ground-almond mixture into this new mixture. Divide the batter between the two prepared pans, and smooth the tops with an offset spatula.
  • Bake cakes until a cake tester inserted into the middle comes out clean, 25 to 30 minutes. Transfer pans to a wire rack to cool, about 25 minutes. Turn out cakes, and cover with plastic wrap until ready to use.

ALMOND SPONGE CAKE FILLED WITH ALMOND CREAM



Almond Sponge Cake Filled With Almond Cream image

Make and share this Almond Sponge Cake Filled With Almond Cream recipe from Food.com.

Provided by Alia55

Categories     Dessert

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 12

3 tablespoons cake flour
1/3 cup almonds, sliced, toasted, and finely ground
4 large eggs
1 large egg yolk
1/2 cup sugar
1 tablespoon sugar
1 teaspoon pure vanilla extract
1/4 teaspoon cream of tartar
1 cup heavy whipping cream
1/2 teaspoon pure vanilla extract
1 tablespoon granulated sugar
1/3 cup ground almonds, toasted sliced

Steps:

  • Preheat oven to 350°F.
  • Place the sliced almonds on a baking sheet and toast in the oven for about 5-7 minutes or until lightly browned and fragrant. Remove from oven and let cool.
  • Once completely cooled, place the nuts in a small food processor, along with 1 tablespoon of the cake flour, and process until finely ground.
  • Increase the oven temperature to 450°F.
  • Grease a 17 inch x 12 inch jelly roll pan, line with parchment, and then grease and flour the parchment paper. Set aside.
  • While eggs are still cold separate two of the eggs, placing the yolks in one large mixing bowl and the whites in another bowl.
  • To the two yolks, add the additional yolk, and the two remaining eggs.
  • Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using.
  • Meanwhile, in a small bowl whisk together the remaining 2 tablespoons of cake flour and the ground almonds. Set aside.
  • Add 1/2 cup sugar to the yolk mixture and beat on high speed for five minutes, or until pale, thick and fluffy. At this point beat in the vanilla extract.
  • Sift half the flour mixture over the egg yolk mixture and fold in gently with a rubber spatula, just until the flour is incorporated. Sift the remaining flour mixture over the batter and fold together.
  • In a large clean mixing bowl, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form.
  • Beat in one tablespoon sugar and beat until stiff peaks form.
  • Gently fold a little of the whites into the batter to lighten it, and then fold in the rest of the whites. Pour the batter into the prepared pan, spreading the cake batter with an offset spatula.
  • Bake for 7 minutes or until golden brown.
  • Immediately upon removing the cake from the oven invert the sponge cake onto a clean dish towel that has been sprinkled with icing sugar.
  • Carefully remove the parchment paper, sprinkle the cake lightly icing sugar, and roll up the sponge, with the towel, while it is still hot and pliable.
  • Place on a wire rack to cool.
  • To make the cream filling place the whipping cream, vanilla extract, and sugar in a large bowl and stir to combine.
  • Cover and chill the bowl and beaters in the refrigerator for at least 30 minutes.
  • When chilled, beat the mixture until stiff peaks form.
  • Fold in 1/3 cup toasted ground almonds.
  • When ready to fill, unroll the sponge, spread with the filling, and reroll.
  • Transfer to a serving platter, cover, and chill in the refrigerator for a few hours or overnight.
  • Just before serving, dust with icing sugar.

Nutrition Facts : Calories 277.9, Fat 19.1, SaturatedFat 8.2, Cholesterol 172.7, Sodium 67, Carbohydrate 21.2, Fiber 1.2, Sugar 16.4, Protein 6.5

ALMOND SPONGE CAKE



Almond Sponge Cake image

Excellent in it's own right with a chocolate mousse, or fruit and whipped cream, this is also perfect for making a gluten-free layered cake.

Provided by Nina la Danoise

Categories     Dessert

Time 36m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 6

4 egg whites
1/2 teaspoon baking soda
1 dash salt
180 g sugar
3 teaspoons cornstarch
50 g almond meal

Steps:

  • Whip the egg whites till very stiff with salt and baking soda. Add the sugar a little at a time while continuously beating. Mix cornstarch and almonds. Fold into meringue. Spread batter into two circles, roughly 21 cm in diameter, on baking paper. Bake in the middle of the oven at 150 degrees Celcious for about an hour. Let cool on a grill.

Nutrition Facts : Calories 135.6, Fat 3.2, SaturatedFat 0.2, Sodium 125.6, Carbohydrate 24.8, Fiber 0.8, Sugar 22.9, Protein 3.1

Tips:

  • To make sure your cake is well-baked, insert a toothpick into the center. If it comes out clean, the cake is done.
  • For a moister cake, brush the top of the cake with simple syrup before filling it.
  • If you don't have almond flour, you can make your own by grinding almonds in a food processor until they are fine.
  • To make the almond cream filling, be sure to use softened butter. This will help the filling to be smooth and creamy.
  • If you don't have a piping bag, you can use a spoon to spread the almond cream filling onto the cake.

Conclusion:

This almond sponge cake filled with almond cream is a delicious and elegant dessert that is perfect for any occasion. With its light and fluffy texture, rich almond flavor, and creamy filling, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give this almond sponge cake a try!

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