Honey Almond Cream Cake
Honey Almond Cream Cake is a rich and elegant dessert made with layers of moist cake, sweet honey, and creamy almond filling. Perfect for special occasions or as a luxurious treat.
Honey Almond Cream Cake is a luscious and elegant dessert that brings together the warm sweetness of honey, the creaminess of soft cheese, and the richness of roasted almonds. This cake has a delicate, melt-in-your-mouth texture with layers of fluffy, honey-infused cake and a smooth cream filling made from cream cheese, condensed milk, and heavy cream. The roasted almonds add a satisfying crunch, balancing the creamy layers with a nutty depth of flavor. Chilled to perfection, this cake is a refined treat that’s perfect for special occasions or when you want to indulge in something truly delightful.
Ingredients
- 160g butter
- 180g honey
- 1.5 tsp baking soda
- 3 eggs (separated)
- A pinch of salt
- 200g flour
- 500g soft cream cheese
- 150g condensed milk
- 200ml heavy cream (33% fat)
- 150g roasted almonds
Nutritional Information
- Calories: 450
- Protein: 8g
- Fat: 34g
- Saturated Fat: 15g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Fiber: 2g
- Sodium: 120mg
- Sugar: 18g
- Carbohydrate: 30g
- Cholesterol: 120mg
Directions
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In a frying pan, melt the butter over low heat. Add the honey and a pinch of salt, stirring until well-combined. The mixture should become fluffy. Add the egg yolks and mix until smooth.
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Add the flour to the butter-honey mixture, stirring until well combined. Then, using an electric mixer, mix the batter until smooth and creamy.
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Cut a round piece of dough to fit the base of your cake mold. Place the round piece in the mold and cut the remaining dough into strips to line the sides of the mold.
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In a mixing bowl, combine the cream cheese, condensed milk, and heavy cream. Blend with an electric mixer until smooth. Pour half of the mixture into the cake mold.
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Crush the remaining baked dough pieces, then fold them into the other half of the cream mixture. Pour this mixture into the mold over the first layer, smoothing the surface. Refrigerate for 2-3 hours to set.
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Before serving, garnish with roasted almonds. Enjoy your honey almond cream cake!
