Almond Berry Cake
1h 50m
A Summer celebration cake! This dessert is not only easy to make, but also enjoyable to eat. The crunchy almond cookie layer, followed by a moist cream layer, and coupled with the refreshing taste of seasonal summer berries makes for a perfect combination of textures and flavors!
Here we used a mix of strawberry, raspberry, blackberry, and blueberry, but you can choose the ones you prefer. You can make one big cake or small individual desserts for every guest.
Melt 115 g of butter over low heat and remove from stove
Add 300 g of sugar and the zest of 2 oranges to a large bowl
Add 115 g of almond flour and 165 g of all-purpose flour
Add 4 g of salt and the melted butter
Roll 2 oranges against the table, cut them in half and juice into the bowl
Whisk all the ingredients until smooth
Cover the dough with a cling film, pressing it against the surface, and refrigerate for 1h to firm
Preheat the oven to 170 °C
Spread the dough on a tray lined with a silicone baking sheet, shaping it into 3 mm thick, 20 cm diameter rounds
Bake for 10m until it starts to turn golden
Add 350 g of heavy cream to a stand mixer bowl and whisk on medium-high speed until it forms stiff peaks
Add 250 g of mascarpone cheese and the whipped cream to a bowl
Add 1 tsp of vanilla extract powder and mix to combine
Decrease the oven temperature to 160 °C and bake for 10m until browned. Let the cake cool down
Trim and slice 1 cup of strawberries. Combine them with 1 cup of blueberries, 1 cup of raspberries and 1 cup of blackberries
Place one cake layer onto a cake plate and add ¼ of the vanilla cream
Top it with ¼ of the berries
Stack another layer of the cake and press it gently
Repeat the assembly process until you finish all the layers
Top cake with vanilla cream and fresh berries and garnish it with picked mint
Finish with honey to taste. The almond berry cake is ready
Enjoy! Serve it as-is or with additional syrup of your choice.
Yield 10 portions
Almond Flour
115 g
All-Purpose Flour
165 g
Strawberry
1 cup
Raspberry
1 cup
Blackberry
1 cup
Blueberry
1 cup
Orange
2
Sugar
300 g
Butter
115 g
Mascarpone Cheese
250 g
Heavy Cream
350 g
Vanilla Powder
1 tsp
Honey
to taste
Picked Mint
to garnish
Salt
4 g
Equipment
Kitchen Scale
Silicone Baking Sheet