Almond cake

  • 1 cup of Cristal de Caña sugar
  • ½ cup milk
  • 2 cups flour
  • 6 egg yolks
  • 2 teaspoons baking powder
  • 1 teaspoon almond extract
  • 1 teaspoon brandy
  • 2 sticks margarine
  • 1 cup ground almonds
  • Salt to taste
  • 6 egg whites (For the icing)
  • 1 ¼ cup Cristal de Caña sugar (For the icing)
  1. Whip the margarine and add the sugar, egg yolks, flour, baking powder and salt
  2. Add the milk, brandy and almond extract
  3. Pour the mixture into two small, pre-greased pans
  4. Prepare the icing by beating the 6 egg whites (until they form stiff peaks) with the sugar
  5. Place the icing in the center of the two mixtures, cover with baking paper and bake at 350ºC. Important: one cake must be on top of the other, that is, separated by the paper
  6. When the edges have a light golden color, take the cakes out of the oven, turn them over, and remove the paper. The icing should be facing up
  7. Pour the almonds over the icing and place one cake on top of the other. You can decorate with cream or with additional almonds
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