Looking for a cake that is impressive with amazing flavor, you need to check out this almond swiss cake. The tender sponge cake has a light texture and the mock swiss butter cream is much easier than making the traditional form. The traditional swiss butter cream is made with meringue folded into the buttercream. However with the mock version marshmallow creme is used in place of the meringue making it much simpler to prepare and the results are similar with a soft pillow like frosting
Process toasted almonds in the food processor until finely ground, about 30 seconds. The almonds can be toasted in a pan over medium heat or in a 350°F oven for about 8-10 minutes.
In a bowl, whisk the flour, sugar, baking powder, salt, and ground almonds together. In a separate bowl, whisk the oil, water, egg yolks, and vanilla together. Whisk egg yolk mixture into flour-nut mixture until smooth batter forms.
Using a mixer, whip the egg whites and cream of tartar on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip until soft peaks form, 2 to 3 minutes. Gently whisk one-third of whipped egg whites into batter. Using rubber spatula, gently fold remaining egg whites into batter until incorporated.
Divide batter evenly between two light-colored 9-inch round cake pans with parchment paper, grease parchment but not pan sides. Bake at 350°F until tops are light golden brown and cakes spring back when pressed lightly in center, 25 to 30 minutes, rotating pans halfway through baking. Let cakes cool in pans for 15 minutes. Run knife around edges of pans; invert cakes onto wire rack. Discard parchment and let cakes cool completely, at least 1 hour.
To make the frosting, whip butter and salt on medium speed until smooth in a clean bowl, about 1 minute. Reduce speed to low and slowly add sugar. Increase speed to medium and whip until smooth, about 2 minutes, scraping down sides of bowl as needed. Add marshmallow creme and almond extract, increase speed to medium-high, and whip until light and fluffy, 3 to 5 minutes. When working with the marshmallow creme, grease your spatula to keep it from sticking.
Place 1 cake layer on the cake stand. Spread about 2 cups of frosting evenly over the top, right to the edge of cake. Top with the second cake layer, pressing lightly to adhere. Spread remaining frosting evenly over top and sides of cake.
Using a large box grater, shave the chocolate and top the cake with the chocolate shavings. Press the sliced almonds along the sides and top as an optional decor. Serve
Hey everyone, I am Dan and Live in Minnesota. I am here to show you the wonderful world of cooking and baking. As being a young boy in the kitchen to being a chef for over 10 years, I will show you the great recipes I have used over the years and what I do next. Please stick around and Enjoy!!