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Almond Croissant Cake Recipe

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★★★★★

4.6 from 747 reviews

This Almond Croissant Cake is a decadent and airy dessert combining finely chopped almonds with whipped cream for a light yet rich texture. Topped with sliced almonds and a dusting of powdered sugar, it offers a delightful nutty aroma reminiscent of a classic almond croissant, perfect for warm or room temperature serving.

Ingredients

Scale

Main Ingredients

  • 1/2 cup whole raw almonds (skin-on or blanched)
  • 2 cups heavy whipping cream, cold
  • 1 1/2 cups all-purpose flour (minus 1 Tbsp)
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3 large eggs
  • 1 1/4 cups sugar
  • 2 tsp almond extract

Topping

  • 1/2 cup sliced almonds
  • 1 Tbsp sugar
  • Powdered sugar, for dusting

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Butter and flour a 9-inch springform pan thoroughly to prevent sticking during baking.
  2. Chop Almonds: Finely chop the raw almonds using a food processor by pulsing until finely ground but not turned into almond meal. Alternatively, finely chop with a knife, though this requires more effort.
  3. Whip Cream: In a large bowl, whip the cold heavy cream until it holds firm peaks. Place it in the refrigerator to keep chilled.
  4. Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, salt, and baking powder. Set aside for incorporation later.
  5. Whisk Eggs and Sugar: Using a stand mixer, whisk the eggs, sugar, and almond extract until the mixture is very light and fluffy, which creates the cake’s airy texture.
  6. Combine Ingredients: Gently fold the dry flour mixture and ground almonds into the egg mixture ensuring uniform distribution without deflating the air.
  7. Fold in Whipped Cream: Carefully fold the whipped cream into the batter until no streaks remain, preserving the airy volume.
  8. Prepare for Baking: Pour the batter evenly into the prepared springform pan. Scatter the sliced almonds over the top and sprinkle 1 tablespoon of sugar evenly over the almonds.
  9. Bake: Place the pan in the preheated oven and bake for 45-55 minutes until the cake is puffed and golden on top. Test doneness with a toothpick inserted in the center; it should come out with moist crumbs but no wet batter. Keep an eye towards the end as oven times may vary.
  10. Cool and Serve: Allow the cake to cool for 10 minutes in the pan, then release the sides and carefully transfer the cake to a serving plate or stand. Dust the top with powdered sugar before serving.
  11. Storage: The cake is delicious warm or at room temperature. Store on the counter covered with a cake dome or wrapped in foil for up to 3 days. It can also be frozen for longer storage. Slice only when ready to serve to maintain freshness.

Notes

  • Use cold heavy cream for best whipping results and light texture.
  • Grinding almonds finely but not into meal helps incorporate texture and flavor without heaviness.
  • Be gentle when folding whipped cream into batter to preserve airiness.
  • Baking times can vary; monitor closely to avoid overbaking.
  • For best texture, use a springform pan to easily release the delicate cake without damage.
  • This cake pairs wonderfully with fresh berries or a light fruit compote.

Keywords: Almond croissant cake, almond cake, nutty dessert, almond extract cake, easy almond cake, springform cake, almond topping dessert

Find it online: https://islawhite.com/almond-croissant-cake-recipe/