Prepare this almond-flavored layer cake with vanilla frosting; it’s a perfect dessert to bring to a gathering, as it will add a lot of color to that special event. It’s a simple, delicious recipe that looks great.
1 1/2 cups sugar, half for the yolks and half for the whites
1 tablespoon almond essence
1/2 sticks butter, at room temperature
1 1/4 cups flour, strained
1/4 cups almond flour, strained
12 food coloring, pink, half for the cake and half for the frosting
2 sticks butter, at room temperature (for the frosting)
1 cup icing sugar, (for the frosting)
1 teaspoon vanilla essence, (for the frosting)
2 tablespoons whipping cream, (for the frosting)
Preparation
35 mins
20 mins
Low
Preheat the oven to 180°C.
For the cake, beat the yolks with half of the sugar at medium speed until they change color and become fluffy. Add the almond extract and incorporate the butter.
On the other hand, beat the egg whites with the remaining sugar until stiff peaks form. Gently fold the egg whites into the previous mixture. Add the dry ingredients and mix very well.
Divide the mixture into 4 small bowls, adding 3 drops of food coloring to one, 2 to another, and 1 to the third, mixing each one very well to color, leaving the 4th one uncolored. Pour the mixtures into 22 cm diameter cake pans that have been greased and floured. Bake for 20 minutes or until a toothpick inserted comes out clean. Cool and unmold.
For the frosting, cream the butter with the powdered sugar, add the vanilla extract and the whipping cream.
Divide the frosting into 4 small bowls and color one with 3 drops of food coloring, another with 2, and the third with 1, leaving the fourth uncolored. Mix very well. Refrigerate the frosting for 10 minutes before using.
Assemble the cake in layers starting with the darkest color at the bottom and finishing with the lightest on top. Cover with frosting using the darkest color and the lightest on top.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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