Almond Layer Cake
recipe

A delightful almond cake layered with whipped cream and topped with toasted almonds and edible flowers.
Preparation Time: 1 hour
Serving Size: 8 servings
Ingredients:
- 200 g almond flour
- 150 g sugar
- 4 eggs
- 100 g butter (melted)
- 1 tsp vanilla extract
- 1 tsp baking powder
- 200 ml heavy cream
- 2 tbsp powdered sugar
- For decoration: almond flakes and edible flowers
Instructions:
1. Preheat the oven to 175°C (350°F) and grease a cake pan.
2. In a bowl, mix together almond flour, sugar, baking powder, and vanilla extract.
3. Add the eggs and melted butter to the mixture and stir well.
4. Pour the batter into the prepared pan and bake in the oven for about 25-30 minutes, until the cake is golden brown and cooked through.
5. Allow the cake to cool before removing it from the pan.
6. In a separate bowl, whip the heavy cream and add the powdered sugar towards the end of whipping.
7. Slice the cake in half horizontally and fill the middle with whipped cream.
8. Frost the top of the cake with the remaining whipped cream and decorate with almond flakes and edible flowers.
9. Serve and enjoy!
Nutritional Information (per serving):
Calories: 320
Protein: 6g
Fat: 25g
Carbohydrates: 20g
Sugar: 15g
Fiber: 2g

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