Easy Almond Measuring Cup Cake
Ingredients
Cake batter
- 1 cup (200 g) heavy cream
- 1 cup (180 g) granulated sugar
- 1 packet vanilla sugar
- 3 large eggs
- a pinch of salt
- a pinch of cinnamon
- 1 1/2 cups (200 g) all-purpose flour
- 1/2 packet baking powder
Almond topping
- 125 g butter
- 1/2 cup (90 g) granulated sugar
- 1/2 cup (100 g) heavy cream
- 2 1/2 cups (200 g) sliced almonds
Preparation
Preheat the oven to 180°C (356°F) conventional or 160°C (320°F) convection
Whip the heavy cream until soft peaks form
Add the granulated sugar, vanilla sugar, and eggs, and mix until combined
Season with a pinch of salt and a pinch of cinnamon
Mix and sift the flour and baking powder, then fold into the batter
Line a baking sheet (44x36 cm) with parchment paper and spread the batter evenly
Bake for 15 minutes
Meanwhile, melt the butter in a small saucepan over medium heat
Add the granulated sugar and heavy cream to the melted butter and bring to a boil
Cook the mixture for 5 minutes
Add the sliced almonds and cook for another 5 minutes
Spread the almond mixture evenly over the partially baked cake
Bake for an additional 15 minutes
Tips
The cake yields about 24 pieces
