Let me start by saying… this cake is WONDERFUL! I was visiting my mom in Western New York recently and she invited me to join her for her Ladies’ Club annual picnic. Each year she and about 12 of her friends have a luncheon under a tent by a lake in Linwood, NY. They each bring a dish to pass. The only rule is that the dish has to be a SALAD. I think it’s such a sweet idea!
Not to be one to follow too many rules, I decided that since I was a special guest I could bring a cake instead. I wanted something light since I knew there would be so many food options at the luncheon. I also wanted something that would hold up well in the heat of the day. My final requirement was that it had to be a real show-stopper! I always try to cook up something that will impress this group of ladies!
My Almond Dream Cake checks off all the boxes I mentioned above! It’s made of the lightest sponge cake made with 9 eggs and almond meal instead of all-purpose flour. I make it extra moist by soaking each layer with almond-flavored simple syrup. The filling is simply whipped cream and berries. My trick with the whipped cream is to use a stabilizer powder to make sure it can stand-up to a hot day. An added plus is that this cake is naturally gluten-free! I wasn’t trying for that, but the almond flour does that trick!
I have to say, the cake really didn’t disappoint! Everyone had a big piece, and we sent the leftovers home with two of the ladies.
The almond cake is based on the King Arthur Flour almond cake roll recipe that can be found here.
Here are the powders I used to help with my whipped cream:
Almond Dream Cake
An almond, whipped cream, and berry layer cake that's naturally gluten-free!
Ingredients
almond sponge cake:
- 2 1/4 cups almond flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 9 eggs seperated size large, and at room temperature
- 1 cup light brown sugar
- 1 tsp almond extract
almond simple syrup:
- 1 cup water
- 1 cup sugar
- 2 tsp almond extract
filling:
- 1 quart heavy whipping cream
- 2 packets whipped cream stabalizer
- 2 packets vanilla sugar
- 2 pints fresh berries
Instructions
almond sponge cake:
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Preheat oven to 350F.
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Line a half-sheet jellyroll pan (13"x18")with parchment and grease the bottom and sides.
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Mix together the almond flour, baking powder, and salt and set aside.
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In a large bowl, beat the egg yolks and brown sugar until the color is light and the consistency is thick and silky. It's very pretty!
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Add the extract and dry ingredients and mix well.
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In a new bowl beat the egg whites to stiff peaks. Be sure the bowl and your beaters are very clean and dry before starting to beat the egg whites.
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Stir a few large scoops of the beaten whites into the yolk mixture. After it's fully incorporated, gently fold the remaining whites into the batter until it's JUST incorporated. Try not to over-mix so your sponge stays light and fluffy!
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Pour the batter into the prepped pan and even it out to the edges.
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Bake for 15 to 18 minutes until a toothpick comes out clean and the cake is beautiful and golden.
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Remove from the oven and allow to cool completely.
almond simple syrup:
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Dissolve the sugar into the water over medium heat until the mixture is totally clear. Add almond extract and mix well.
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Remove from heat and allow to cool.
whipped cream:
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In a large bowl beat the whipping cream and powder packets until it's light and fluffy.
to assemble:
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When the cake is cool, cut it into three even segments. Place the first third onto your serving plate and spoon on the almond simple syrup evenly over the top of the layer. Add berries evenly over the whipped cream. Top with the next third of the cake and repeat the process until the cake is fully built.
Recipe Notes
You can make the whipped cream your own favorite way and omit the stabilizer and powdered vanilla sugar.
VARIATION: Make egg white meringues and crunch them up and add them to each layer and the top of the cake for a little extra texture!
This lovely layer cake is made from light almondy sponge, simple syrup, whipped cream, and fresh berries! It’s also naturally gluten-free!