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Dessert

Almond Ckeam Cake

A layered almond cake with whipped cream and almonds.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Vanilla and almond match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 3,961 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Almond Ckeam Cake

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the batter

  1. Preheat the oven to 350°F (175°C).

  2. Cream together the powdered sugar and butter.

  3. Add the sweet milk and mix well.

  4. Sift together the flour and baking powder, then add to the mixture.

  5. Fold in the beaten egg whites and vanilla gently.

  6. Divide the batter into four layers and bake until golden.

Fill and frost

  1. Whip the sweet cream until frothy, then gradually stir in the powdered sugar and vanilla.

  2. Spread the whipped cream and chopped almonds thickly between the layers.

  3. Frost the top and sides of the cake with the remaining cream.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Vanilla + almondtop 4% of all pairs
    Smell alikestrong
    Cooked together3,961 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Flour + almondtop 5% of all pairs
    Smell alikemoderate
    Cooked together8,673 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  4. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  5. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg whites
Beaten whites trap air, giving the layers lift and a light crumb.
Flour
Forms the structure that holds the cake layers together.
Baking powder
Releases gas in the batter, helping the layers rise.
Butter
Adds fat for a tender texture and rich flavor.
Almonds
Add crunch and nutty flavor in the filling between the layers.
Sweet cream
Whipped, it adds moisture and a soft, creamy filling and frosting.

The step that matters

Fold in the beaten egg whites gently. Egg whites hold air only while it is trapped in the foam. Stirring vigorously knocks that air out, so the layers rise less and turn dense.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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