Almond Croissant Cake
Four layers of soft almond frangipane style sponge filled with almond pastry cream. Wrapped in a creamy almond butter cream and topped with flaked almonds and dusting of sugar, it has everything you know and love about an almond croissant.
Almond Croissant Cake
Here’s Why You’ll Love This Almond Croissant Cake:
This cake is a mixture of soft frangipane style sponge, thick almond pastry cream and creamy almond buttercream.
Simple ingredients and very little equipment needed
Easy enough for all beginner bakers
Made without eggs or dairy it can be made vegan and adapted for allergies
Key Ingredients
Ground almonds and almond extract: There is almond flavour in every single layer of this cake. Almond extract is used in the cake, pastry cream and buttercream frosting. Ground almonds are used in the sponge for a moist and rich texture that is so soft and fluffy.
Sugar: A combination of caster sugar and light brown sugar give a sweet flavour full of toffee notes.
Buttermilk: Creates a soft, melt in the mouth crumb
Cornflour: This is essential in thickening the pastry cream so that the texture is perfectly creamy and thick.
Storing tips
The sponge can be made a day or two in advance. Once the sponge is cooked wrap it whilst still warm in cling film and store at room temperature. Once ready to serve, make the buttercream and pastry cream.
Recipe