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Dessert

Almond Cream Cake

A layered cake with almond cream filling.

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.

Make the cake

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

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

  3. Add the sweet milk and mix well.

  4. Sift together the flour and baking powder, then gradually 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.

Make the cream and assemble

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

  2. Gradually stir in the pulverized sugar, vanilla, and chopped almonds.

  3. Spread the cream thickly between the layers of cake 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

Eggs
Whipped whites trap air, giving the cake a light, airy crumb.
Flour
Forms the gluten structure that holds the cake's shape.
Baking powder
Releases gas in the batter, helping the layers rise.
Butter
Creamed with sugar, it adds tenderness and richness to the crumb.
Sugar
Sweetens the cake and helps create a tender, browned crust.
Sweet cream
Whipped into a thick frosting that adds moisture and richness.

The step that matters

Fold in the beaten egg whites gently. Egg whites hold air only while whole; vigorous stirring deflates them, leaving the layers dense instead of light.

“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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