Almond Dream Cake Mandeldron Recipes

ALMOND CAKE

Steps:

• Preheat oven to 350 degrees F.
• Grease an 8-inch round cake pan with vegetable spray. An alternative is to butter and flour the cake pan.
• In a medium bowl, whisk together the cornmeal, cake flour and baking powder and set aside.
• Using a stand mixer with a paddle attachment, beat the butter and almond paste on high speed until smooth, about 5 minutes. Reduce speed to low and slowly add confectioners' sugar. Mix until thoroughly combined and light and fluffy. Raise speed to high and add the vanilla extract, whole eggs and egg yolks, 1 at a time. Mix until well combined. Reduce speed to medium and add the sour cream and dry ingredients and mix until just incorporated.
• Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake in the lower third of the oven for 35 minutes, or until the cake is golden and pulls away from the sides of the pan. Transfer pan to a wire rack and let cool. Remove from pan and dust with confectioners' sugar.

MAJORCAN ALMOND CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan or wide casserole dish and sprinkle with breadcrumbs.
• Beat eggs in a large bowl with an electric mixer until light and fluffy. Add sugar and beat in well. Stir in almonds and continue beating until batter is well combined. Add lemon juice, cinnamon, and rum, one after the other, beating until well combined. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out with a few moist crumbs attached, 40 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

ALMOND DREAM CAKE ... MANDELDRON

Steps:

• Tip: To grind almonds use a little of the sugar in a processor with the nuts, as this will prevent the nuts from turning to butter.
• Cake:.
• Preheat oven to 350°F.
• Grease a 9-inch springform pan.
• Combine the flour and the almonds together.
• Beat egg yolks until very thick and pale pale yellow.
• Gradually add the sugar and beat until mixture forms a ribbon.
• Add the nuts and flour.
• Beat the egg whites until stiff peaks form.
• Fold the beaten stiff whites into the yolk mixture.
• Pour into prepared pan.
• Bake 45 minutes until just done.
• Use a tester at this point.
• Cool in pan.
• Filling:.
• Gently warm 3 tbsp of the cream in a small pot.
• Sprinkle the gelatin over and let stand until lukewarm but not set.
• Whip the remaining cream until soft peaks form.
• Add the warm gelatin mixture, and beat until stiff.
• Fold in the toasted finely chopped almonds, and Cognac.
• Split cooled cake in half.
• Spread half the filling over bottom; replace the top layer and cover all with the remaining cream mixture.
• Garnish with strawberries and shaved chocolate and extra whipped cream.

ALMOND DREAM COFFEE CAKE

Steps:

• Heat oven to 350°F Grease and flour 12-cup Bundt pan or 10-inch tube pan.
• Combine 1 cup sugar, butter and eggs in large mixer bowl.
• Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes).
• Reduce speed to low; add all remaining coffee cake ingredients.
• Continue beating, scraping bowl often, until well mixed (2 to 3 minutes).
• (Mixture will be thick.).
• Combine all filling ingredients in small bowl.
• Spoon half of batter into prepared pan; sprinkle with filling.
• Spoon remaining batter into pan over filling.
• Bake for 35 to 45 minutes or until toothpick inserted in center comes out clean.
• Cool completely.
• Invert cooled cake onto serving plate.
• Stir together all glaze ingredients in small bowl; drizzle over cooled coffee cake.
• Garnish with sliced almonds.
• TIP: Coffee cake can be baked a day ahead.
• Cool completely; cover.
• Just before serving, drizzle with glaze; garnish with almonds.

ALMOND PRALINE CAKES

Steps:

• In a small saucepan, melt butter over medium heat. Stir in brown sugar and milk. Cook and stir until sugar is dissolved, about 1 minute. Pour into four 8-oz. ramekins or custard cups coated with cooking spray. Sprinkle with almonds; set aside. , In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa, baking powder and baking soda; gradually add to creamed mixture alternately with milk. Spoon over almonds. , Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool on a wire rack for 5 minutes. Carefully run a knife around the edge of ramekins to loosen. Invert cakes onto dessert plates. Serve warm or at room temperature.

ALMOND GOOD LUCK CAKE

Steps:

• Combine almond and 1 tablespoon flour; sprinkle into a well-greased 10-in. fluted tube pan. Set aside. , In a large bowl, cream the butter, shortening and 1 cup sugar. Add egg yolks, one at a time, beating well after each addition. Stir in lemon juice, zest and extracts. Combine the baking powder, salt, baking soda and remaining flour; add to the creamed mixture alternately with milk., In a small bowl, beat egg whites and cream of tartar until soft peaks form. Beat in the remaining sugar, 1 tablespoon at a time, until stiff. Fold into batter. Pour into prepared pan. Insert whole almond into batter., Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack., For glaze, melt preserves in a microwave or saucepan; strain. Add orange juice; drizzle over warm cake.