I had leftover buttercream from the birthday cake baked earlier and my resolution is to reduce wastage, so I decided to bake individual almond cakes and use up those buttercream.
(If you're planning to make this, the buttercream recipe is below, an estimate of half the amount needed for the birthday cake.)
(Makes four 6.5cm individual round)
For the cake
100g caster sugar
80g cake flour
50g ground almond
70g melted unsalted butter
50g sliced almond
2 eggs
1tsp vanilla extract
0.5tsp baking powder
A pinch of salt
For the buttercream
100g butter (room temperature)
290g icing sugar
0.5tsp vanilla extract
0.5tbsp hot water
1. Preheat the oven at 170 degrees and line a 23cm by 33cm Swiss roll tray. Soft flour and baking powder and set aside.
2. Crack the eggs into a mixing bowl with the salt and vanilla extract.
3. Whisk and combine till colour lightens. (I used hand whisk.)
4. Add the sugar gradually and whisk till colour lightens.
5. Fold in the flour and ground almond with the egg mixture toll combinesd.
6. Fold the melted butter into the mix.
7. Pour the cake batter into the prepared tray and sprinkle sliced almond on top.
8. Bake in preheated oven of 170 degrees for 25 minutes and allow the cake to cool completely.
9. Cut into 6.5cm rounds.
10. Use the buttercream to layer 3 rounds together. Roughly coat the cake with the first layer of cream and leave in the fridge for at least 30 min.
11. Cover the cake all over with a second layer of buttercream. Dip your palette knife in hot water, dry it with kitchen paper and run the palatte knife along the side to neaten the buttercream. Keep dipping, drying and smoothening. The sides will become soon in no time.
12. Drizzle chocolate over the cake as decoration.
Pardon my messy piping.-.-
The Word became flesh and made his dwelling among us. We have seen his glory, the glory of the one and only Son, who came from the Father, full of grace and truth. (John 1:14 NIV)
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