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Almond Croissant Cake Recipe

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★★★★★

4.7 from 68 reviews

A delightful Almond Croissant Cake that combines the nutty flavor of finely chopped almonds with a light, fluffy texture created by whipped cream and almond extract. This elegant cake is topped with sliced almonds and lightly dusted with powdered sugar, perfect for a cozy brunch or a sophisticated dessert.

Ingredients

Scale

Main Ingredients

  • 1/2 cup whole raw almonds (skin-on or blanched)
  • 2 cups heavy whipping cream, cold
  • 1 1/2 cups (minus 1 Tbsp) all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3 large eggs
  • 1 1/4 cup sugar
  • 2 tsp almond extract

Topping

  • 1/2 cup sliced almonds
  • 1 Tbsp sugar
  • Powdered sugar, for dusting

Instructions

  1. Prepare Pan: Preheat your oven to 350°F (175°C). Butter and flour a 9-inch springform pan to prevent sticking and ensure an easy release.
  2. Chop Almonds: Finely chop the whole raw almonds using a food processor by pulsing until they are finely ground but not turned into almond meal. Alternatively, finely chop with a knife, ensuring very small pieces. Set aside.
  3. Whip Cream: In a large bowl, whip the cold heavy cream until it forms firm peaks. Refrigerate to keep it cool and stable for folding later.
  4. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
  5. Beat Eggs and Sugar: Using a stand mixer or hand mixer, whisk the eggs, sugar, and almond extract together until the mixture becomes very light and fluffy, which incorporates air and contributes to the cake’s texture.
  6. Combine Batter: Gently fold the dry flour mixture and the finely chopped almonds into the egg mixture until just combined.
  7. Fold Whipped Cream: Carefully fold the whipped cream into the batter until no streaks remain, being gentle to preserve the airiness for a light texture.
  8. Prepare to Bake: Pour the batter into the prepared springform pan, spreading evenly. Scatter the sliced almonds on top, then sprinkle with 1 tablespoon of sugar to create a sweet, crunchy topping.
  9. Bake: Bake in the preheated oven for 45-55 minutes, until the cake is puffed and golden on top. Check doneness by inserting a toothpick into the center; it should come out clean or with moist crumbs but no wet batter. Baking time can vary based on oven differences, so monitor closely near the end.
  10. Cool and Serve: Let the cake cool in the pan for 10 minutes, then release the springform pan ring. Transfer the cake to a stand or serving plate and dust with powdered sugar before serving.
  11. Storage: The cake can be enjoyed warm or at room temperature. Store it on the counter under a cake dome or wrapped in foil for up to 3 days. It also freezes well for longer preservation. Slice only when ready to serve to maintain freshness.

Notes

  • Using skin-on almonds adds a slightly more robust almond flavor and texture, but blanched almonds will work as well.
  • Ensure the heavy cream is very cold before whipping to achieve firm peaks.
  • Be gentle when folding the whipped cream into the batter to keep the cake light and airy.
  • Baking times may vary depending on your oven; monitor the cake closely after 45 minutes to avoid overbaking.
  • Do not slice the cake until ready to serve to maintain moistness and freshness.
  • The cake stores well at room temperature under a cake dome for up to 3 days and can be frozen for extended storage.

Keywords: Almond Croissant Cake, almond cake, baked almond dessert, nutty cake, whipped cream cake

Find it online: https://heutigemahlzeiten.com/almond-croissant-cake-recipe/