cake

Almond Brittle Cake with Whipped Cream

By Ivana Jelínková
26.11.2017
0 Comments

Mass hysteria named Christmas is heading to us from all directions. I let it be for this week, but from the next one I´ll spam with Christmas recipes too. But first things first, today I prepared Almond Brittle Cake with Whipped Cream. I think this dessert is perfect for festive occasions and definitely don´t try to eat it without a fork, I tested it, it won´t end up well 😀 Light sponge cake will be cut to 3 sheets and layered , then creamy vanilla filling made from whipped cream and mascarpone and, as a third part, almond brittle. Brittle is something which adds a touch of style and makes it different from other desserts. Brittle can seem as something difficult, but it´s not true, the only thing you need to watch out is not to burn sugar in the oven. Otherwise it´s easy-peasy. And as a result, you will get creamy sponge dessert, perfect for visitors.

Almond brittle cake with whipped cream

Prep Time

50 mins

Cook Time

25 mins

Total Time

1 hrs 15 mins

Holiday cake consisting of sponge cake, creamy filling and almond brittle

Servings: 20 - 25 servings

Ingredients

5 eggs
100 g crystal sugar
140 g all purpose flour
1 tsp baking powder
50 ml oil
50 ml water
Brittle:
150 g crystal sugar
50 g blanched almonds
Filling:
250 g mascarpone
300 ml whipped cream

Instructions

Beat eggs with sugar for few minutes using a mixer, until mixture gets a pale color.
In the next bowl, mix together flour and baking powder.
Incorporate flour mixture in egg mixture and mix.
Add water and oil and mix again.
Pour batter in a baking pan and bake for about 8 minutes on 180 degrees, then increase the temperature to 200 degrees and bake for another 5 - 10 minutes.
Cut the cooled cake in 3 sheets with the same size.
Brittle:
Cover the second baking pan covered with baking paper and sprinkle it evenly with sugar. Bake it on 200 degrees for 5 – 7 minutes until sugar starts to melt.
Meanwhile roast dry almonds in a frying pan.
Take the baking pan with sugar out of the oven and immediately sprinkle it with almonds.
Let it cool and ground brittle coarsely in a mixer.
Filling:
Whip whipping cream, add mascarpone and whip again.
Apply 1/3 of filling on the first sheet of cake, then sprinkle filling with brittle, put the second sheet of cake, apply again filling and brittle and finally, the third sheet of cake with the rest of filling. You can sprinkle it with remaining brittle.
Cut the cake before serving.