Almond cake filled with sweet egg cream

Almond cake filled with sweet egg cream on a plate

A traditional cake with the typical Portuguese flavors it’s always a good option at any party or special occasion! We recommend this almond cake recipe filled with sweet egg cream. It has an excellent presentation and everyone will love it!

Category: Cakes, Recipes
Servings:: 14 slices
Prep Time:25 m
Cook Time:55 m
Total Time:1:20 h
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, 5.00 out of 5)
Units: Metric (Units: US)


    For the cake:

  • 200 grams (7 ounces) almond kernel
  • 5 egg whites
  • 150 grams (2/3 cup) granulated sugar
  • 150 grams (1 cup) all-purpose flour
  • 1 teaspoon baking powder
  • 1 tablespoon liquid caramel
  • 50 grams (1/4 cup) softened butter
  • 250 grams (8 3/4 ounces) natural yogurt
  • For the filling:

  • 100 grams (1/2 cup) granulated sugar
  • 100 ml (1/2 cup) water
  • 5 egg yolks
  • 1 lemon peel
  • 1 cinnamon stick


  1. For the cake:
    Preheat the oven to 180ºC (350ºF). Grease a round cake pan (25 x 6 centimeters (9 3/4 x 2 1/3 inches)) with margarine and dust with some flour.
  2. Separate the yolks from the whites. Store the yolks for the sweet egg cream.
  3. In a food processor, grind the almonds until they become a fine powder; set aside.Almonds in a food processorGrinded almonds in a food processor
  4. In an electric mixer, beat on medium speed the sugar and the egg whites until a homogeneous mixture. Add the grinded almond kernel, the yogurt, liquid caramel and mix for 3 to 4 minutes until it’s nicely incorporated. Reduce the mixer speed to low, add the flour mixed with the baking powder and beat until obtain a homogeneous and quite creamy mixture.
  5. Pour the mixture into the prepared panAlmond cake dough on a round cake pan and bake until a toothpick inserted in the center comes out clean, about 35 to 40 minutes (the time depends on the oven).
  6. Turn off the oven, unmold and let cool to room temperature.
  7. For the filling:
    In a bowl, whisk the egg yolks.Egg yolks in a bowlWhisked egg yolks in a bowl
  8. In a saucepan, put the sugar, water, lemon peel and the cinnamon stick, stir and bring to low heat until it starts bubbling. Turn off the heat, remove the lemon peel and the cinnamon stick and let cool about 5 minutes (reserve the cinnamon stick).
  9. Slowly add the previous mixture to the beaten egg yolks and go stirring with a wire whisk until a homogeneous mixture.Sweet egg cream mixture in a bowl Pour in a saucepan together with the cinnamon stickSweet egg cream mixture on a saucepan and bring to low heat about 15 minutes until creamy (pass a wooden spoon in the bottom of the saucepan and if it leaves a trail like a road, the sweet is ready), stirring occasionally.
  10. Turn off the heat, remove the cinnamon stick and let cool completely.Sweet egg cream in a saucepan
  11. Slice the cake in half with a long sharp knife. Place the bottom slice of the cake on a platter and spread with the sweet.Hal cake on a plate filled with sweet egg cream Cover with the top slice of the cake and serve.
    Note: Watch here the sweet egg cream video.
Almond cake filled with sweet egg cream
Nutrition facts
Serves 14 slices
Per Serving:
Calories 251
Total Fat 12.5 g(19%)
Saturated Fat 3.5 g(17%)
Cholesterol 85 mg(28%)
Sodium 44 mg(2%)
Total Carbohydrate 30.5 g(10%)
Protein 7 g

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