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Dessert

Almond Cream Cake

A sweet cake with almond cream filling made from butter, sugar, eggs, flour, milk, vanilla, whipped cream, egg whites, powdered sugar, and chopped 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 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. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Make the batter

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

  2. In a large bowl, cream the butter and sugar together until light and fluffy.

  3. Add the eggs one at a time, mixing well after each addition.

  4. Stir in the milk and vanilla.

  5. In a separate bowl, combine the flour and baking powder, then gradually add to the wet mixture.

  6. Pour the batter into a greased cake pan and bake for 25-30 minutes or until a toothpick comes out clean.

Make the almond cream filling

  1. For the filling, whip the cream until stiff peaks form.

  2. In another bowl, beat the egg whites until soft peaks form, then gradually add the powdered sugar.

  3. Fold the whipped cream and beaten egg whites together, then add the chopped almonds.

Assemble

  1. Once the cake is cool, spread the almond cream filling between the layers.

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. 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
Bind the batter and add structure and richness as the cake sets in the oven.
Flour
Forms the cake's main structure once its proteins set during baking.
Baking powder
Releases gas in the batter so the cake rises and becomes light.
Butter
Adds fat and tenderness, and creaming it with sugar traps air for a lighter crumb.
Egg whites
Whipped into the filling to give it volume and a light, airy texture.
Almonds
Add nutty flavour and a finely chopped texture to the cream filling.

The step that matters

Folding the whipped cream and egg whites. Folding gently keeps the air in the whipped cream and beaten whites. Stirring or overmixing deflates them, leaving a dense filling instead of a light, airy one.

“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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