Almond Cream Cake

ight, moist and velvety, this Almond Cream Cake has a homemade cooked, whipped frosting that pairs perfectly with the almond cake. Top with sliced almonds.

Ingredients

• 1 cup butter softened
• 1 1/2 cups granulated sugar
• 3 cups cake flour* (345 grams) spooned & measured carefully
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1 cup milk 2% milkfat
• 1 teaspoon almond extract
• 3/4 cup egg whites plus 3 tablespoons*

Frosting:

• 1/2 cup plus 2 tablespoons white flour
• 2 cups milk
• 1 1/2 teaspoons almond extract
• 2 cups butter softened
• 2 cups granulated sugar
• Sliced almonds and whole almonds for decorating

Instructions

1. Using a stand mixer, beat the egg whites with the whisk attachment until they are stiff and form peaks. This may take a minute or two. Pour the egg whites into another bowl and place them in the refrigerator until you're ready to add them to the batter.
2. Using the same bowl that you used to beat the egg whites, place the softened butter in and cream the butter for about 2 minutes (using the beater blade attachmenuntil it is white in appearance.
3. Add the sugar to the butter and beat until fluffy (about another 1-2 minutes).
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