Cassis and Almond Cream Cake
A delicate French pastry cake featuring layers of almond sponge, infused with the rich flavor of blackcurrant (cassis) and complemented by a smooth almond cream filling. This cake is finished with a light glaze and garnished with fresh berries for a refreshing touch.
Ingredients
- 200g almond flour
- 100g All-purpose flour
- 150g sugar
- 100g butter
- 3 large Eggs
- 100ml Milk
- 50ml Cassis liqueur
- 1 tsp Almond extract
- 1 tsp Baking powder
- for garnish fresh berries
- for dusting powdered sugar
Instructions
-
Step 1:
Preheat the oven to 180°C (350°F). In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
-
Step 2:
In another bowl, whisk together the almond flour, all-purpose flour, baking powder, and almond extract.
-
Step 3:
Gradually add the dry ingredients to the wet mixture, alternating with the milk and cassis liqueur, until just combined.
-
Step 4:
Pour the batter into a greased cake pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
-
Step 5:
In a saucepan, melt the remaining butter and mix with powdered sugar and almond extract. Allow to cool slightly before spreading on the cooled cake.
-
Step 6:
Once the cake is cooled, slice it in half horizontally. Spread the almond cream filling on the bottom layer, then place the top layer back on.
-
Step 7:
Dust the top of the cake with powdered sugar and garnish with fresh berries before serving.