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Almond Cream Cake, 100% from scratch. Using a stand mixer, beat the egg whites with the whisk attachment until they are stiff and form peaks. This may take a minute or two.
This recipe is written by weight, not volume. It makes one 8-inch white almond cake. The cake pan should be at least 2 inches deep. The cake is then sliced in half to make two layers, or into thirds to make three layers.
This Almond Cream Cake boasts a cooked, whipped frosting that is not too sweet, but is silky smooth. And yes….if you don’t like almond flavoring, you can use vanilla for a deliciously simple white cake! This cake is also featured on Tastes of Lizzy T.
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