Description
A delightful almond-infused sponge cake layered with rich mascarpone cream, topped with toasted almonds.
Ingredients
Scale
- 1 cup almond flour
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- Pinch of salt
- 4 eggs
- 1 cup sugar
- 1 teaspoon almond extract
- ½ cup milk
- 2 cups mascarpone cheese
- 1 cup heavy cream
- ½ cup powdered sugar
- Toasted almonds for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together almond flour, all-purpose flour, baking powder, and salt.
- In a large mixing bowl, beat eggs and sugar until light and fluffy, about 5-7 minutes.
- Gently fold in almond extract and milk.
- Gradually add dry ingredients to the wet mixture until just combined.
- Divide batter between prepared pans and bake for 25-30 minutes. Let cool for 10 minutes in pans, then transfer to wire racks to cool completely.
- In a mixing bowl, beat mascarpone cheese, heavy cream, and powdered sugar until stiff peaks form.
- Once cakes are cool, place one layer on a serving plate. Spread mascarpone cream on top, add the second layer, and frost the top and sides with remaining cream.
- Garnish with toasted almonds.
- Serve and enjoy!
Notes
Use room-temperature ingredients for best results, and avoid overmixing to keep the cake fluffy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 70mg
Keywords: cake, dessert, almond, mascarpone, creamy, indulgent