Vanilla Almond Cream Cake

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This Vanilla Almond Cream Cake is a delightful dessert, perfect for any occasion. With a light and airy choux pastry base, a creamy vanilla filling, and a crunchy almond topping, it’s sure to impress your family and friends. The combination of textures and flavors makes it a truly irresistible treat.

Preparation Time:

  • Total Time: 1 hour 30 minutes (including cooling time)
  • Baking Time: 30-40 minutes

Ingredients:

For the Cream:

  • 2 eggs
  • 150 grams sugar (3/4 cup)
  • 1 teaspoon vanilla sugar
  • 70 grams cornstarch (1/2 cup)
  • 500 ml milk (2 cups)

For the Choux Pastry:

  • 100 ml water (1/2 cup)
  • 100 ml milk (1/2 cup)
  • 80 grams butter (1/3 cup)
  • A pinch of salt
  • 1 teaspoon sugar
  • 120 grams flour (1 cup)
  • 3-4 eggs (depending on size)
  • Flaked almonds for topping

For the Buttercream:

  • 140 grams butter at room temperature (2/3 cup)
  • Prepared pudding from the cream filling (at room temperature)

Directions:

Prepare the Cream:

  • Combine Ingredients: In a saucepan, whisk together 2 eggs, 150 grams sugar, vanilla sugar, and 70 grams cornstarch.
  • Add Milk: Gradually stir in 500 ml milk, mixing until smooth.
  • Cook the Cream: Cook over medium heat, stirring constantly, until the mixture thickens to a pudding-like consistency.
  • Cool the Cream: Cover the cream with cling film, pressing it directly onto the surface to prevent a skin from forming. Let it cool completely.

Prepare the Choux Pastry:

  • Heat Ingredients: In a saucepan, combine 100 ml water, 100 ml milk, 80 grams butter, a pinch of salt, and 1 teaspoon sugar. Heat until the butter is fully melted.
  • Add Flour: Stir in 120 grams flour all at once and cook the batter for 1-2 minutes, stirring constantly until it forms a smooth dough that pulls away from the sides of the pan.
  • Cool Slightly: Remove from heat and let the dough cool for about 4 minutes.
  • Add Eggs: Gradually add 3-4 eggs to the dough, one at a time, mixing well after each addition until the dough is smooth and glossy. The dough should slowly pull away from the spoon when lifted.
  • Form and Bake: Preheat your oven to 180°C (355°F). On a baking sheet, pipe or spoon the dough into a circle with a diameter of 18 cm (7 inches). Brush with the remaining egg and sprinkle with flaked almonds. Bake for 30-40 minutes or until golden brown. Let cool completely.

Prepare the Buttercream:

  • Mix Buttercream: Gradually add the room temperature pudding to the 140 grams of room temperature butter, mixing until smooth and creamy.

Assemble the Cake:

  • Slice and Fill: Slice the cooled choux pastry horizontally to create two layers. Spread the buttercream evenly on the bottom layer and place the top layer over it.
  • Chill: Refrigerate the assembled cake for 30 minutes before serving to allow the cream to set.

Serving Suggestions:

  • Serve chilled with a dusting of powdered sugar on top.
  • Pair with a cup of tea or coffee for a delightful dessert experience.
  • Garnish with fresh berries for added color and flavor.
  • Serve with a dollop of whipped cream or a drizzle of chocolate sauce for extra indulgence.

Cooking Tips:

  • Ensure the cream and butter are at room temperature before mixing to avoid curdling.
  • If the choux pastry dough is too thick, add a bit more egg, little by little, until the consistency is right.
  • Allow the choux pastry to cool completely before slicing to avoid deflation.
  • To prevent the choux pastry from becoming soggy, assemble the cake shortly before serving.

Nutritional Benefits:

  • Eggs: Provide high-quality protein and essential vitamins.
  • Milk: A good source of calcium and vitamin D.
  • Almonds: Rich in healthy fats, fiber, and protein.

Dietary Information:

  • Vegetarian: This recipe is suitable for vegetarians.
  • Gluten-Free Option: Substitute regular flour with a gluten-free flour blend.

Nutritional Facts (per serving, based on 10 servings):

  • Calories: 320
  • Protein: 6g
  • Carbohydrates: 28g
  • Dietary Fiber: 2g
  • Sugars: 15g
  • Fat: 20g
  • Saturated Fat: 12g
  • Cholesterol: 120mg
  • Sodium: 180mg
  • Calcium: 100mg
  • Iron: 1mg

Storage Tips:

  • Refrigerate: Store the assembled cake in an airtight container in the refrigerator for up to 3 days.
  • Freeze: Freeze the unfilled choux pastry for up to 1 month. Thaw before using.

Why You’ll Love This Recipe:

  • Creamy and Crunchy: The combination of creamy filling and crunchy almonds is irresistible.
  • Impressive and Delicious: Perfect for impressing guests with a homemade dessert.
  • Versatile: Can be adapted with different fillings and toppings to suit your taste.
  • Easy to Make Ahead: Components can be prepared in advance, making assembly quick and easy.

Conclusion: This Vanilla Almond Cream Cake is a delightful blend of flavors and textures, making it a perfect dessert for any occasion. The light choux pastry combined with the rich, creamy filling creates a harmonious balance that’s sure to please any palate. Whether you’re hosting a special event or simply treating yourself, this cake is a delicious way to enjoy homemade goodness. Give it a try and share the joy of baking with your loved ones!

Frequently Asked Questions:

  1. Can I make the cream filling ahead of time?
    • Yes, you can prepare the cream filling a day in advance. Store it in the refrigerator covered with cling film to prevent a skin from forming.
  2. What can I use as a substitute for cornstarch in the cream filling?
    • You can use arrowroot powder or tapioca starch as a substitute for cornstarch. The texture may vary slightly.
  3. How do I know when the choux pastry is ready to bake?
    • The choux pastry dough should be smooth and glossy, and it should slowly pull away from the spoon when you lift it. If it’s too thick, add a bit more egg.
  4. Can I use almond flour instead of all-purpose flour for the choux pastry?
    • No, almond flour cannot be used as a direct substitute for all-purpose flour in choux pastry as it lacks the gluten needed for structure.
  5. What can I use instead of flaked almonds for the topping?
    • You can use sliced almonds, chopped nuts, or omit the topping entirely if you prefer.
  6. How do I prevent the buttercream from curdling?
    • Ensure both the pudding and butter are at room temperature before mixing. If the mixture starts to curdle, continue mixing at a high speed until it comes together.
  7. Can I use margarine instead of butter for the buttercream?
    • Yes, you can use margarine, but the flavor and texture may differ slightly.
  8. Can I add other flavors to the cream filling?
    • Yes, you can add different flavors such as almond extract, lemon zest, or chocolate to the cream filling for variety.
  9. Is it possible to make this cake gluten-free?
    • Yes, substitute the all-purpose flour with a gluten-free flour blend in both the choux pastry and the cream filling.
  10. How long can the assembled cake be stored in the refrigerator?
    • The assembled cake can be stored in an airtight container in the refrigerator for up to 3 days. The choux pastry may lose some of its crispness over time.

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