Skip to main content
Dessert

Almond Cream Cake

A layered cake with almond batter and sweet cream frosting.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
Jump to recipe ↓

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 Cream 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 cake layers

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

  2. In a bowl, cream together the pulverized sugar and butter.

  3. Add the sweet milk and mix well.

  4. Sift in the flour and baking powder, then fold in the beaten egg whites and vanilla.

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

Make the almond cream

  1. For the cream, whip the sweet cream until frothy.

  2. Gradually stir in the pulverized sugar and a few drops of vanilla.

  3. Fold in the chopped almonds.

Assemble

  1. Spread the cream thickly between the layers and frost the top and sides.

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, lightening the batter and helping the layers rise.
Baking powder
Releases gas when heated, helping the cake layers rise and become light.
Flour
Forms the cake's structure once the batter sets in the oven.
Butter
Adds fat for tenderness and richness in the cake layers.
Sweet cream
Whipped into the frosting, giving it a light, fluffy, spreadable body.
Blanched and chopped almonds
Add crunch and nutty flavour to the cream filling.

The step that matters

Folding in the beaten egg whites. Egg whites hold air only when beaten to a light foam; folding gently keeps that air in the batter, so the layers rise light instead of 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.

You might also like

Vanilla Ice CreamVanilla Ice Cream108 recipesAlmond Sponge CakeAlmond Sponge Cake26 recipesAlmond CustardAlmond Custard22 recipesAlmond WafersAlmond Wafers22 recipes