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:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Can I use margarine instead of butter for the buttercream?
- Yes, you can use margarine, but the flavor and texture may differ slightly.
- 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.
- 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.
- 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.