The
cake batter is made with the reverse mixing method. This is when the butter is blended into the dry ingredients and the wet ingredients are gradually incorporated. This method cuts down not just the gluten levels in the cake, but it also reduces the size of the cake dome and produces fewer air bubbles in the batter.
When the butter is completely incorporated into the dry ingredients and batter has a smooth lump lump-free consistency, the cake batter is at the right texture. Divide the batter between the two pans. For the most even cake layers, you can weigh the cake batter, giving each pan 16.9 ounces or about 480 grams per cake pan. Once the batter is spread and smoothed into the cake pans, they bake in the oven until completely baked through.
. What goes into the ganache?:
.
White Chocolate
. Heavy Cream
Once the chocolate is melted, add the heavy cream alongside the vanilla and almond extracts into the bowl and refrigerate everything until completely firm, about three hours. Now whip the chilled ganache until it doubles in size.
Spread in and on top of the cake, and this Alpine Cake is ready to slice and serve.
The cake is delicate yet moist. It has a refined texture not taking away from the flavors of vanilla, almond, and white chocolate.
The whipped ganache is equally wonderful, with a perfect amount of chocolate to cream, making it creamy and not overly sweet.
Sliced almonds give the cake a perfect contrast in texture and amplify the almondy notes of flavor running through the frosting.
. Alpine Almond Cake
. Yield(s): Makes 1 2-layer 8-inch cake
. 30m prep time
. 30m cook time
. 4h inactive
For the Cake:
2 1/4 cups cake flour
1 cup granulated sugar
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 cup unsalted butter, room temperature cut into small cubes
2 large eggs, room temperature
1/2 cup plus 2 tablespoons Greek yogurt
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/2 cup whole milk, room temperature
. For the Frosting:
7 ounces white chocolate, finely chopped
1 1/3 cups heavy cream, divided
1 tablespoon vanilla extract
1/4 teaspoon almond extract
1/2 cup sliced almonds
To make the Cake:
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