This Honey Almond Cream Cake is a deliciously decadent dessert with a unique twist on classic flavors. It combines a moist honey sponge with a light, creamy filling and a crunchy roasted almond topping. The subtle sweetness of honey in the cake layers pairs beautifully with the rich, creamy filling made from soft cream cheese, condensed milk, and whipped cream. Topped with roasted almonds for an added crunch, this cake is ideal for special occasions or a delightful treat to share with friends and family. With its soft, melt-in-the-mouth texture, it’s sure to become a new favorite.
Full Recipe:
Ingredients
For the Cake Layers:
- 160 g butter
- 180 g honey
- 1.5 tsp baking soda
- 3 eggs
- A pinch of salt
- 200 g flour
For the Cream Filling:
- 500 g soft cream cheese
- 150 g condensed milk
- 200 ml cream (33% fat content)
For the Topping:
- 150 g roasted almonds, chopped
Step-by-Step Instructions
1. Prepare the Cake Layers:
- Melt Butter and Honey:
In a saucepan, melt the butter over low heat. Add honey and stir until well combined. Allow the mixture to cool slightly. - Add Baking Soda:
Stir in the baking soda, which will cause the mixture to foam lightly. This reaction helps create a light, fluffy cake texture. - Whisk Eggs and Combine:
In a mixing bowl, whisk the eggs with a pinch of salt until frothy. Slowly pour in the honey-butter mixture, whisking continuously to prevent the eggs from curdling. - Add Flour and Form the Batter:
Gradually sift the flour into the egg and honey mixture, folding gently until just combined. Be careful not to overmix, as this can make the cake dense. - Bake the Cake Layers:
Preheat your oven to 180°C (350°F). Pour the batter evenly into a lined 8-inch (20 cm) cake pan, creating 2-3 thin layers. Bake each layer for 10-12 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Let the layers cool completely on a wire rack.
2. Prepare the Cream Filling:
- Whip the Cream:
In a chilled bowl, whip the cream with a hand mixer or stand mixer until soft peaks form. Be careful not to overbeat, as the cream can turn grainy. - Blend Cream Cheese and Condensed Milk:
In a separate bowl, beat the cream cheese until smooth. Add the condensed milk, mixing until you achieve a smooth and creamy consistency. - Combine Cream and Cream Cheese Mixture:
Gently fold the whipped cream into the cream cheese and condensed milk mixture until well incorporated. This will create a light, fluffy filling.
3. Assemble the Cake:
- Layer the Cake and Filling:
Place one cake layer on a serving plate and spread an even layer of the cream filling on top. Repeat this process with each layer, finishing with a generous layer of cream on top and around the sides. - Add Roasted Almonds:
Sprinkle the chopped roasted almonds over the top of the cake, pressing them gently into the cream to ensure they stay in place. - Chill the Cake:
For the best flavor and texture, refrigerate the assembled cake for at least 2-3 hours or overnight. This allows the flavors to meld and the cake to set for clean slicing.
Nutrition Facts (Approximate per serving, assuming 12 servings):
- Calories: 410 kcal
- Protein: 6g
- Carbohydrates: 30g
- Fat: 30g
- Fiber: 1gSugars: 18g
Preparation and Cooking
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Cooling and Assembly Time: 1 hour
Steps
- Prepare the Cake Layers:
- Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a medium bowl, whisk together all-purpose flour, almond flour, baking powder, and salt.
- In a separate large bowl, beat eggs and sugar with an electric mixer until light and fluffy. Gradually add in warm milk, honey, and vanilla extract.
- Gently fold the flour mixture into the wet ingredients until just combined.
- Divide batter evenly between the prepared cake pans and bake for 20-25 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Prepare the Filling:
- In a bowl, whip the heavy cream until soft peaks form. Add honey and continue whipping until stiff peaks form.
- Fold in toasted almond slices.
- Assemble the Cake:
- Place one cake layer on a serving plate and spread half of the honey almond cream filling on top.
- Place the second layer on top and spread the remaining filling.
- Drizzle 2 tablespoons of honey over the top and garnish with additional toasted almonds.
This Honey Almond Cream Cake is perfect for celebrations or a sweet treat with tea, offering a delightful contrast of fluffy cake, creamy filling, and honeyed almonds.
FAQ Section
Q1: Can I use a different type of nuts?
Yes! Walnuts, pecans, or hazelnuts make a wonderful substitute for almonds, each adding a unique flavor.
Q2: Can I use a lighter cream filling?
If you prefer a lighter cream, you can substitute part of the cream cheese with Greek yogurt or use a lighter whipped topping.
Q3: Can I make this cake in advance?
Absolutely. This cake tastes even better the next day, as the flavors deepen and the layers set well. Just keep it refrigerated until serving.
Tips for Making the Best Honey Almond Cream Cake
- Chill the Whipping Cream and Bowl:
Using chilled cream and a cold mixing bowl helps the cream whip faster and hold its structure better. - Use High-Quality Honey:
A flavorful, high-quality honey adds depth and richness to the cake layers. Experiment with different types like wildflower or clover honey for varied flavors. - Toast the Almonds for Extra Flavor:
Lightly toasting the almonds enhances their natural oils and flavor, adding a delicious crunch and aroma to the cake. - Layer Thinly:
For a delicate, layered appearance, use a small amount of batter in each cake pan. This creates thin, soft layers that blend seamlessly with the cream filling.
Storage Tips
- Refrigeration:
Store the cake in an airtight container in the refrigerator for up to 3 days. The cream filling will keep the cake moist. - Freezing:
You can freeze the individual cake layers without filling. Wrap each layer tightly in plastic wrap and foil, and freeze for up to 1 month. Thaw in the refrigerator, then assemble with fresh filling.
Conclusion
The Honey Almond Cream Cake is a dessert lover’s dream, combining tender honey cake layers with a light and creamy filling. The roasted almonds provide a delightful crunch, contrasting beautifully with the soft, fluffy layers. This cake is versatile enough for holidays, birthdays, or any occasion that calls for a touch of sweetness. The combination of honey, cream, and almonds creates a flavor profile that’s rich yet delicately balanced, making each bite a true delight. Enjoy this beautiful, elegant dessert with family and friends, and savor the satisfaction of creating a homemade treat that tastes as good as it looks!
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Honey Almond Cream Cake
- Total Time: 50mins
Description
This Honey Almond Cream Cake is a deliciously decadent dessert with a unique twist on classic flavors. It combines a moist honey sponge with a light, creamy filling and a crunchy roasted almond topping. The subtle sweetness of honey in the cake layers pairs beautifully with the rich, creamy filling made from soft cream cheese, condensed milk, and whipped cream. Topped with roasted almonds for an added crunch, this cake is ideal for special occasions or a delightful treat to share with friends and family. With its soft, melt-in-the-mouth texture, it’s sure to become a new favorite.
Ingredients
For the Cake Layers:
- 160 g butter
- 180 g honey
- 1.5 tsp baking soda
- 3 eggs
- A pinch of salt
- 200 g flour
For the Cream Filling:
- 500 g soft cream cheese
- 150 g condensed milk
- 200 ml cream (33% fat content)
For the Topping:
- 150 g roasted almonds, chopped
Instructions
1. Prepare the Cake Layers:
- Melt Butter and Honey:
In a saucepan, melt the butter over low heat. Add honey and stir until well combined. Allow the mixture to cool slightly. - Add Baking Soda:
Stir in the baking soda, which will cause the mixture to foam lightly. This reaction helps create a light, fluffy cake texture. - Whisk Eggs and Combine:
In a mixing bowl, whisk the eggs with a pinch of salt until frothy. Slowly pour in the honey-butter mixture, whisking continuously to prevent the eggs from curdling. - Add Flour and Form the Batter:
Gradually sift the flour into the egg and honey mixture, folding gently until just combined. Be careful not to overmix, as this can make the cake dense. - Bake the Cake Layers:
Preheat your oven to 180°C (350°F). Pour the batter evenly into a lined 8-inch (20 cm) cake pan, creating 2-3 thin layers. Bake each layer for 10-12 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Let the layers cool completely on a wire rack.
2. Prepare the Cream Filling:
- Whip the Cream:
In a chilled bowl, whip the cream with a hand mixer or stand mixer until soft peaks form. Be careful not to overbeat, as the cream can turn grainy. - Blend Cream Cheese and Condensed Milk:
In a separate bowl, beat the cream cheese until smooth. Add the condensed milk, mixing until you achieve a smooth and creamy consistency. - Combine Cream and Cream Cheese Mixture:
Gently fold the whipped cream into the cream cheese and condensed milk mixture until well incorporated. This will create a light, fluffy filling.
3. Assemble the Cake:
- Layer the Cake and Filling:
Place one cake layer on a serving plate and spread an even layer of the cream filling on top. Repeat this process with each layer, finishing with a generous layer of cream on top and around the sides. - Add Roasted Almonds:
Sprinkle the chopped roasted almonds over the top of the cake, pressing them gently into the cream to ensure they stay in place. - Chill the Cake:
For the best flavor and texture, refrigerate the assembled cake for at least 2-3 hours or overnight. This allows the flavors to meld and the cake to set for clean slicing.
- Prep Time: 20mins
- Cook Time: 30mins