John Myers
Contents
show
Almond Buttermilk Cake
The perfect almond buttermilk cake recipe with a picture and simple step-by-step instructions.
Dough:
- 3 Pc. Eggs size M
- 150 g Sugar
- 1 packet Vanilla sugar
- 5 drops Vanilla extract
- 150 g Wheat flour
- 3 tsp Baking powder
- 200 g Ground almonds
- 200 ml Buttermilk
for decoration:
- Some powdered sugar
- 1 packet Fondant, red
- Alternatively 1 packet of marzipan colored with food coloring
- 12 people = 12 pieces of cake If you don’t have a small baking tray, you can also grease half a baking tray and divide it with a bent aluminum strip.
Dough:
- Beat eggs, sugar, vanilla sugar and extract in a bowl with a hand mixer until frothy. Mix the flour with the baking powder and the ground almonds and stir in alternately with the buttermilk in portions on a low level.
- Spread the dough on the greased tray and bake at 180 ° C (hot air 160 ° C) on the middle rack for approx. 20 minutes and check with the stick sample. Let the cake cool before decorating.
Decorate:
- Now sprinkle the cake evenly with powdered sugar to taste. First cut into 6 rectangles of the same size and then cut them in half diagonally. Decorate with fondant or colored marzipan as you wish, either roll out and cut out or form a roll, cut into pieces in the desired size, form drops and make a notch on the round side with the back of a knife and form a heart.
Tip:
- The cake can be frozen very easily without any decoration.
Facebook Comments