Almond Cream Cake

Almond Cream Cake

Ingredients:

**For the Cake:**
– 1 cup (225g) unsalted butter, softened
– 1 cup (200g) granulated sugar
– 4 large eggs
– 2 cups (250g) all-purpose flour
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup (120ml) milk
– 1 teaspoon vanilla extract

**For the Almond Cream:**
– 1 cup (240ml) heavy cream
– 1/2 cup (100g) granulated sugar
– 2 tablespoons all-purpose flour
– 1 teaspoon almond extract
– 1/2 cup (50g) sliced almonds

**For Topping:**
– Powdered sugar (for dusting)
– Additional sliced almonds (optional)

Instructions:

1. **Preheat the Oven:**
– Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.

2. **Prepare the Cake Batter:**
– In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy.
– Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
– In a separate bowl, whisk together the flour, baking powder, and salt.
– Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.

3. **Pour the Batter:**
– Pour the cake batter into the prepared baking pan and spread it evenly.

4. **Prepare the Almond Cream:**
– In a medium saucepan, combine the heavy cream, granulated sugar, and flour. Cook over medium heat, stirring constantly, until the mixture thickens.
– Remove from heat and stir in the almond extract.
– Let the mixture cool slightly, then pour it over the cake batter in the pan. Use a spatula to spread it evenly.

5. **Add Sliced Almonds:**
– Sprinkle the sliced almonds evenly over the top of the cake.

6. **Bake the Cake:**
– Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.

7. **Cool and Serve:**
– Allow the cake to cool in the pan. Once cooled, dust with powdered sugar and sprinkle additional sliced almonds on top if desired.
– Cut into slices and serve.