ALMOND CREAM CAKE
Light, moist and velvety, this Almond Cream Cake has a homemade cooked, whipped frosting that pairs perfectly with the almond cake.
Beat the egg whites in a stand mixer then refrigerate.
Cream sugar & butter with stand mixer then add flour, salt, baking powder, milk & almond extract.
Fold in the beaten eggs into the cake batter.
Grease cake pans then add the batter & bake for 25-27 minutes.
While the cakes cool, whisk flour and milk in a sauce pan until it thickens.
Remove pan from heat and set in a bowl of ice before adding almond extract.
Cream butter & sugar then add to flour mixture.
Layer the cake & frosting. Use remaining frosting on sides & decorate with almonds to serve!