Almond cake with milk cream and ganache
Almond Cake with Milk Cream and Ganache For my birthday, I wanted a cake that had everything I love: almond and cocoa sponge, a smooth cream with condensed milk, some ganache, and if possible, it shouldn't be too complicated or too sweet. The sponge comes out fluffy even without beating the egg whites separately, the milk cream holds well between the layers, and the ganache can be easily adjusted if it turns out too soft or too light in color. It's a combination I make a few times a year, usually for family occasions or when I want to bring something substantial to the communal table. Quick Info Total Time: 4-5 hours, including cooling Active Preparation Time: 1 hour Baking Time: 30 minutes Servings: 10-12 slices Difficulty: Medium Recipe Type: Birthday cake, special occasions Ingredients For the sponge: 6 eggs 150 g sugar 1 packet Bourbon vanilla sugar or vanilla extract 50 ml oil 100 g flour 4 tablespoons cocoa (heaping) 100 g finely ground almonds 1 packet baking powder For the milk cream: 200 ml condensed milk 200 ml heavy cream 100 ml milk 1 packet gelatin 1 tablespoon honey For the syrup: 1-2 tablespoons sugar for caramelizing 1 small cup water 50 ml Amaretto liqueur For the ganache: 200 ml heavy cream (+ 100 ml extra, as needed) 200 g chocolate with 55% cocoa For decoration: Cocoa powder Almonds Instructions 1. Almond and Cocoa Sponge Preheat the oven to 170-180°C. Crack the eggs into a large bowl, add the sugar, and beat with a mixer until you achieve a dense foam that triples in volume. Near the end, add the vanilla. While mixing, gradually pour in the oil, as you would for mayonnaise. In a separate bowl, mix the flour with cocoa, ground almonds, and baking powder. Gently fold this dry mixture into the egg foam using a whisk. Do not overmix to avoid losing the air in the batter. Pour the batter into a round cake pan (ideally silicone, for easy release), level it, and place it in the oven. Do not open the oven door during baking. Bake the sponge for 30 minutes. Once baked, let it cool completely. If you make it in the evening, it's perfect for slicing the next day. Cut the sponge horizontally to create two discs. 2. Milk Cream Soak the gelatin in the 100 ml of cold milk (check the instructions on the gelatin package). Then gently heat the mixture on the stove or in the microwave, stirring well until the gelatin dissolves completely without boiling. Add the honey and mix again to dissolve it as well. Pour the condensed milk over the milk with gelatin and mix well. Separately, whip the heavy cream until it holds its shape. Finally, fold in the condensed milk and gelatin mixture using a spatula. Chill the cream in the fridge for 10-15 minutes, just enough to thicken slightly but not set completely. 3. Syrup Caramelize the sugar in a small saucepan until it turns brown, but not too dark. Add water to extinguish the caramel, allowing it to dissolve completely, then remove from heat. Add the Amaretto when the liquid is no longer hot. Let the syrup cool. 4. Assembly Place the first sponge layer in the baking pan used for baking (or in a cake ring), and soak it with half of the caramel syrup and Amaretto. Pour the milk cream over the sponge and level it. Place the second sponge layer on top, soaking it with the remaining syrup. Cover with a plate or a light weight and refrigerate for 1-2 hours to set. 5. Ganache Heat 200 ml of heavy cream in a double boiler or over low heat without boiling. Add the finely chopped chocolate to the hot cream, remove the pot from the heat, and stir until completely melted. Refrigerate for 2-3 hours. Once well chilled, beat the ganache with a mixer until it thickens (be careful, as overmixing can cause it to "break"). If this happens, warm the mixture slightly in the microwave and beat again, then chill again. If you need a firmer consistency, gradually add the extra 100 ml of cold cream and mix until you reach the desired texture. 6. Decoration Remove the cake from the pan and cover it with ganache. You can pipe it with a pastry bag or simply spread the ganache with a spatula. Sprinkle cocoa on top and decorate with almonds or as inspired. Why I Make This Recipe Often This cake is perfect for events or days when I crave something special, but without complicated techniques. The sponge is reliable, the milk cream never fails, and the ganache can be fixed if it doesn't turn out right the first time. It slices easily and remains delicious the next day. Tips and Variations Tips - Do not open the oven at all while baking the sponge, as it may collapse. - If the ganache curdles, gently warm the cream and mix vigorously. - If you want a darker ganache, add a few extra chocolate squares or a bit of cocoa. Substitutions - Amaretto can be replaced with any flavored liqueur or almond extract if you prefer not to use alcohol. - Ground almonds can be substituted with hazelnuts or walnuts if almonds are not available. - The cream can be made with plant-based cream, but the texture and taste will differ. Variations - You can add small pieces of almonds to the sponge for texture. - If you want a less sweet cake, you can reduce the sugar in the sponge by 20-30g. - Instead of classic decoration, you can use grated chocolate or toasted almond flakes. Serving Ideas - Take the cake out of the fridge 20-30 minutes before serving to let the creams settle. - Serve with a small glass of liqueur or coffee. - It also works as a dessert for festive meals, sliced thinly. Frequently Asked Questions 1. Can I use another type of chocolate for the ganache? Yes, but using chocolate with more than 55% cocoa will result in a denser and more bitter ganache. If you use milk chocolate, it will be softer and sweeter. 2. If I don't have condensed milk, can I use something else? I don't recommend it, as the texture of the cream depends on the condensed milk. Using regular milk will make the cream too liquid. 3. Can I make the sponge without almonds? You can omit them, but the sponge will lack the same flavor and will be less moist. You can replace them with the same amount of flour, but it won't be as interesting. 4. Can the milk cream be prepared without gelatin? No, gelatin is important for the stability of the cream between layers. 5. Can I use a mixer for the ganache for as long as I want? No, if you mix too much, the cream can break. Stop when you see it starting to thicken. Nutritional Values Approximately, a medium slice of cake (from 12) has about: - 350-400 kcal - 25 g carbohydrates - 25 g fats - 6-8 g proteins Values may vary depending on the actual amount of cream, syrup, and ganache per serving. Due to the cream, almonds, and chocolate, the dessert is substantial both in energy and fat. Storage and Reheating The cake can be stored in the refrigerator, covered, for up to 3 days. I do not recommend freezing, as the layers of cream with gelatin and ganache may not retain the same texture after thawing. It does not require reheating; it is consumed cold or at room temperature. This is the almond cake with milk cream and ganache – with simple steps and a guaranteed result, if you have patience with the cooling and attention to the creams.
Preparation
For the base: Beat the whole eggs with the sugar until they become a thick foam and triple in volume. Add the vanilla at the end and the oil in a thin stream like for mayonnaise, while continuously beating the egg foam. Mix the flour with cocoa, ground almonds, baking powder, and add the mixture over the egg foam, gently folding with a whisk until well incorporated, being careful not to deflate the eggs. I poured the batter into a round silicone mold and baked it in a preheated oven at 170-180 degrees for 30 minutes. Let the base cool completely before cutting it in half. (I made it in the evening, so it was perfect for cutting the next day). For the milk cream: Soak the gelatin in milk, then gently heat it and stir until dissolved. Add the honey and mix until the honey is dissolved. Pour the condensed milk over the gelatin milk and mix. Whip the cream, and finally add the condensed milk mixed with the gelatin milk. Refrigerate for 10-15 minutes, but be careful not to let the cream set too much. Place the first layer back in the silicone mold, soak it with half of the syrup made from burnt sugar, water, and amaretto, add the milk cream, place the other layer and soak it with the remaining syrup. Put a plate as a weight and refrigerate for 1-2 hours. For the ganache cream: I placed the whipping cream over a double boiler, and when it became hot, I added the finely chopped chocolate. I stirred until dissolved. I refrigerated it for 2-3 hours and whipped the mixture of cream and chocolate. I think I whipped it too much because at one point it curdled. I microwaved the bowl for 1 minute, stirred, and the cream was fixed. I refrigerated it again for 1 hour, added another 100 ml of Meggle cream for safety, and whipped until the ganache cream thickened. I covered the cake with ganache cream and decorated it as best as I could. I decorated with cocoa and almond slivers. You can create according to your inspiration and skills. Enjoy your meal!! During the baking of the base, I did not open the oven door at all; the base puffed up, but even when the baking time expired, I did not open the oven, so the puffiness of the base retracted. Due to the excess whipped cream, the ganache cream turned out lighter in color (you can add melted chocolate or cocoa).
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