Hello friends...so happy to see you back for a visit.
Last week I posted a few photos of the cake I baked the Secret Agent for his birthday. I got so many e-mails with requests for the recipe.
So here you go.
Now remember, I told you this was not from scratch, but actually starts out as a box cake.
But believe me, no one will know...so feel free to throw out the empty box and claim it as your own creation.
I'll never tell!
White Almond Cake with Fresh Fruit Filling and Cream Cheese Frosting
Isn't this a gorgeous looking cake?
You won't believe how easy it is.
Are you ready to bake?
Here we go...
Ingredients:
I box Duncan Hines Moist Deluxe white cake mix (preferred brand)
1 1/3 cups water
3 large egg whites
2 tablespoons melted butter..no substitutes!!!
2 teaspoons pure almond extract..NOT imitation!
2 teaspoons pure vanilla extract..NOT imitation!
Using an electric mixer beat for about 2 minutes or until well blended
Bake at 350 degrees (preheated) for about 25-30 minutes or until very pale golden
Do not overbake
I used 2 basic round cake pans
Hint: cut pieces of parchment paper to fit bottom of baking pans and your cakes will come out beautifully without sticking
I know it sounds like a lot of extract flavoring, but trust me...this is the secret of this cake.
For the filling I crush fresh berries or if none are in season, I buy a really good jar of preserves.
Strawberry or Raspberry are great with this cake
Both work very well.
Ok...now for the frosting.
My sisters know better than to ever use canned frosting in front of me. I hate the stuff and there is no reason why you can't make homemade frosting. Your family will love you forever!
You don't even need a recipe...a basic frosting is almost always a ratio of 3 cups confectioners sugar to 1 stick butter (real butter please!) 1 teaspoon of flavoring, vanilla or almond..etc...and enough milk to create the right spreading consistency.
That's it!!
Cream Cheese Frosting:
1 Box Confectioners sugar (3 cups)
1 stick softened butter (no margarine..too much water)
1 3oz package softened cream cheese
1 teaspoon pure vanilla extract
enough milk to get spreading consistency
Beat together the butter and cream cheese
add vanilla
Add the sugar and while beating gradually add your milk until your frosting becomes a nice smooth consistency for spreading.
Be sure to add the milk a little at a time
If you happen to make it too soft, just add a little more sugar.
Once the cake layers are completely cooled, frost the bottom layer and push some frosting out to the edge to create a little wall that will help to keep the fruit from leaking out.
Spread your fruit on top of the frosting
Place your second layer on top of that
Give the whole cake a crumb coat, which is a VERY light layer of frosting.
Chill to set (harden a bit) the crumb coat
Once the crumb coat is set, continue to frost the sides first and then the top.
To make my swirl design, using an offset cake spatula, I start at the edge and pull in a curving motion to the center.
Do this all around the top as pictured
Place some fresh berries in the center for a very pretty presentation
Now comes the best part...
*
*
EAT CAKE!!!!
I hope you try this cake..it is really wonderful. I have baked it for birthdays..graduations..anniversaries. I have made cupcakes..sheet cakes..it never let's me down.
Until next time...be kind and stay creative
And eat cake!
Sharing with these fun blogs this week:
