Almond Cake with Vanilla Buttercream

December has become synonymous with Christmas celebrations and festivities. Children, especially, get excited about all the goodies, cakes and cookies that this festival brings. In preparation for this month of festivities, we at Santulan Annayoga would like to share a delicious, traditional cake recipe. In this Almond Cake the roasted honey almonds nourish the brain and the nerves, and the creamy richness helps to lubricate the body during the cold months. We wish that our readers will definitely try this delicious cake and have a Merry Christmas.

Preparation Time: 90 mins (approx.)
Quantity Made: 12-15 pieces

Ingredients

For the Dough

• 400 gms of All-purpose flour (Maida)
• 40 gms Butter (softened)
• 20 gms Fresh yeast / Dry yeast equivalent
• 200 gms Milk
• 75 gms Sugar
• 1 pinch Salt

For the Almond Topping

• 150 gms Almonds (soaked overnight, peeled, finely chopped)
• 60 gms Butter
• 80 gms Honey
• 50 gms Powdered Sugar

For the Custard

• 300 gms Milk
• 40 gms Sugar
• 30 gms Custard Powder (Vanilla Flavour)

For the Vanilla Buttercream

• 80 gms Powdered Sugar
• 200 gms Butter (softened)

Preparation

1. Soak the almonds overnight. Peel and cut into fine slices.
2. For the almond topping melt the butter, then add the sugar and almonds to it and mix well. Heat on a low flame until the sugar melts a little. Let it simmer for 1 minute, then add honey and take it off the heat and keep aside till it cools off completely.
3. For the custard. Follow the instructions given on the custard powder pack. Allow to cool.
4. Line the bottom of the baking tray with parchment paper. Brush it with some butter/ghee. Set aside.
5. Combine 1 tsp sugar, half cup milk and the yeast. Stir well till it dissolves completely. Keep it aside for 10 minutes.
6. In a large bowl, mix the maida, sugar, salt and the pre-proofed yeast. Add the soft butter and milk to it. Mix well and knead the dough for about 5-10 minutes till it has a smooth and soft consistency. Cover the bowl with a cloth and let it rest for about an hour until it has doubled in size.
7. Punch the dough down so that all the air of the dough is removed. Then roll it out to the size of the baking tray till it is 1.5 inch in height (10 x 10 inch square tray) . Make sure it is evenly spread. Spread the almond topping evenly on top of the dough.
8. Cover and let the dough rise till it is doubled in its height.
9. Bake the dough for 30-40 min at 180-200C in the oven until the crust of almond is golden brown. Remove from the oven and let it cool in the tray for 1 hour. After that remove it from the baking tray and wait till it has completely cooled.
10. In the meantime, prepare the vanilla buttercream. Combine and beat the soft butter and sugar. Slowly add the cooled vanilla custard one spoon at a time until it becomes a nice and smooth cream. Refrigerate.
11. Cut the cake in desired sized pastry pieces. Now slice one piece at a time mid-way through the height of the slice and fill the vanilla buttercream like filling in a sandwich. Let it rest for 1 hour in a cool place.

Enjoy this delicious almond cake! It goes very well with a hot cup of coffee

Note: The cake can be made a day before eating so that it becomes easy to handle for slicing and filling.

Share with your Friends