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Dessert

Cake with Almond Filling

A layered cake with almond filling made from eggs, flour, sugar, milk, butter, and almonds.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Almond and vanilla 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 ↓

Cake with Almond Filling

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.

Prepare the batter

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

  2. Beat the eggs in a bowl.

  3. Cream the butter and sugar together until light and fluffy.

  4. Sift the cream of tartar into the flour.

  5. Dissolve the baking soda in the milk.

  6. Add the dissolved baking soda mixture to the batter.

Bake the layers

  1. Bake the batter in eight thin layers.

Make the filling

  1. Blanch the almonds.

  2. Finely chop the blanched almonds.

  3. Mix the chopped almonds with 1 cup of sugar, the beaten yolks of 2 eggs, and the thick sour cream.

  4. Fold in the beaten egg whites.

  5. Add vanilla to taste.

Assemble

  1. Spread the filling between the layers of cake.

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. Almond + vanillatop 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. Milk + buttertop 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

Eggs
Provide structure and richness, and their beaten whites add air for lift.
Flour
Forms the main structure of the cake as it sets in the oven.
Butter
Adds fat that tenderizes the crumb and carries flavor.
Sugar
Sweetens the cake and helps it brown and stay moist.
Baking soda
Reacts with the acid in cream of tartar to release gas that helps the layers rise.
Almonds
Provide nutty flavor and body to the filling once finely chopped.

The step that matters

Fold in the beaten egg whites. Folding gently keeps the air beaten into the whites, which helps the filling stay light. Stirring vigorously would deflate the whites and make the filling 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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