Description
A fluffy cake layered with creamy mascarpone and topped with chopped almonds, bringing a blend of indulgence and simplicity perfect for any gathering.
Ingredients
Scale
- 1 cup almond flour
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp almond extract
- 1/2 cup milk
- 1 cup mascarpone cheese
- 1 cup heavy cream
- 1/4 cup chopped almonds (for topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two round 9-inch cake pans.
- In a bowl, whisk together almond flour, all-purpose flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 3-5 minutes.
- Add eggs one at a time, mixing well after each addition, then stir in almond extract.
- Gradually add the dry mixture to the butter mixture, alternating with milk until blended.
- Divide the batter evenly between the prepared pans. Bake for about 25-30 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring to wire racks.
- Prepare the mascarpone cream by whipping together mascarpone, heavy cream, and a dash of sugar until peaks form.
- Frost the first layer of cake with mascarpone cream, add the second layer, and frost the top and sides.
- Top with chopped almonds and optional powdered sugar for an elegant finish.
Notes
Make sure your ingredients are at room temperature for better mixing and texture. Do not over-mix after adding flour to keep the cake light and fluffy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg
Keywords: cake, dessert, almond, mascarpone, family recipe