Whipped Cream and Almond Filled Cake

Nitra Ladies Auxiliary Nitra Ladies Auxiliary
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This fluffy cake is packed with nuts, and filled with a delicious cream that really compliments the flavor of the cake. Easy to make and put together, this freezes great, so it can be made in advance and pulled out when needed.

45m 6
Medium Vegetarian Pescatarian Parve Freezer-Friendly

Contains: Gluten, Tree nuts, Egg, Wheat

Directions

Prepare the Cake

  1. Beat egg whites until fluffy. Gradually add sugar and beat until stiff. Beat yolks separately until light.

  2. Gradually fold yolks into egg whites, adding remaining ingredients, mixing only until smooth.

  3. Divide evenly between two 10×16 inch lined baking pans. Bake at 350 degrees Fahrenheit for 20-25 minutes.

Prepare the Filling

  1. Roast almonds with margarine in oven at 250 degrees Fahrenheit for 10 minutes or until lightly toasted.

  2. Beat whip cream until stiff, add pudding and beat until peaks form. Add almonds.

Prepare the Topping

  1. Beat whip cream until stiff, adding vanilla sugar.

To Assemble

  1. When cake is cooled, spread almond filling between cake layers.

  2. Spread whip cream over cake. Store cake the in the freezer, and serve frozen.

Credits

Description:

Photography by Tamara Friedman

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