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Dessert

Almond Cream Cake

A cake made with a batter of butter, sugar, milk, egg whites, flour, baking powder, vanilla, and topped with whipped cream 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

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Make the cake

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

  2. Cream the butter and gradually add the powdered sugar.

  3. Mix in the sweet milk, vanilla, and beaten egg whites.

  4. Sift together the flour and baking powder, then fold into the mixture.

  5. Pour the batter into a greased cake pan and bake until golden.

Make the almond cream

  1. For the cream, whip the cream until stiff.

  2. Gradually stir in the powdered sugar and vanilla.

  3. Fold in the chopped almonds.

Assemble

  1. Once the cake is cool, spread the almond cream on top.

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 and add lift and structure to the batter.
Flour
Forms the main structure of the cake as its proteins set during baking.
Baking powder
Releases gas during baking, helping the cake rise and become light.
Butter
Creamed with sugar to add tenderness, richness and flavor to the crumb.
Cream
Whipped to stiffness to give the topping a light, airy texture.
Blanched almonds
Chopped and folded into the cream to add texture and nutty flavor.

The step that matters

Folding in the beaten egg whites and whipped cream. Folding gently keeps the air bubbles that give lift and lightness. Stirring or overmixing deflates them, leaving a dense cake and a heavy topping.

“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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