Quick Almond Butter Sheet Cake
A classic almond butter sheet cake featuring a fluffy batter and a gorgeous caramelized almond topping, all effortlessly whipped up in the Thermomix®.
Servings: 24
Calories: 247kcal
Equipment
- Thermomix
- Backblech
- Backpapier
- Teigschaber
Zutaten
For the Batter
- 4 Eggs
- 200 g Sugar (approx. 7 oz)
- 1 packet Vanilla sugar
- 200 g Heavy cream liquid (approx. 7 oz)
- 300 g All-purpose flour Type 405 or similar (approx. 10.5 oz)
- 1 packet Baking powder
For the Topping
- 200 g Heavy cream liquid (approx. 7 oz)
- 100 g Sugar (approx. 3.5 oz)
- 150 g Butter cubed (approx. 5.5 oz)
- 200 g Sliced almonds (approx. 7 oz)
Zubereitung
- Preheat your oven to 220°C (425°F) on conventional bake (top/bottom heat).
- 4 Eggs, 200 g Sugar, 1 packet Vanilla sugarAdd the eggs, sugar, and vanilla sugar to the mixing bowl.
- Mix these ingredients for 1 min. / speed 5.
- 300 g All-purpose flour, 1 packet Baking powderIn a separate bowl, whisk the flour and baking powder together until well combined.
- 200 g Heavy creamAdd the flour mixture along with the heavy cream to the egg mixture and mix for 30 sec. / speed.
- Spread the batter evenly onto a parchment-lined baking sheet and smooth it out with a spatula.
- Place the baking sheet in the lower third of your oven and pre-bake the crust for about 10 minutes.
- 200 g Heavy cream, 100 g Sugar, 150 g Butter, 200 g Sliced almondsWhile the cake is in the oven, add the heavy cream, sugar, butter, and sliced almonds to the clean mixing bowl.
- Heat the mixture for 7 min. / 100°C (210°F) / reverse / speed 1.
- Carefully remove the pre-baked crust from the oven and spread the prepared almond mixture evenly over the hot batter.
- Pop the cake back into the oven and bake for another 10 minutes, or until the almond topping is beautifully golden brown and caramelized.
- Let the almond cake cool slightly after baking before slicing it into squares. Enjoy!
