This almond croissant cake has become a favorite at home in recent months. And in addition to having very easy ingredients, being very simple to prepare and being able to be made gluten-free and lactose-free, it stays freshly made for several days.

To prepare a lactose-free version you only have to use lactose-free milk and yogurt and to make it gluten-free you only have to use the flour that I leave you in tips and tricks.

Ingredients

For the almond cake:

• 170g sugar
• 60g unsalted butter, melted and chilled until lukewarm
• 50 g of oil (I used extra virgin olive)
• 3 large eggs at room temperature
• 60 ml of milk (I used semi-skimmed), at room temperature
• 30 g (2 tablespoons) natural yogurt at room temperature
• 2 teaspoons pure vanilla extract
• 150 g wheat or gluten-free flour
• 135 g almond flour (ground almonds)
• 1 teaspoon and a half of baking powder
• ¼ teaspoon salt

For the almond cream:

• 150 g sugar
• 140 g unsalted butter, melted
• 2 large eggs at room temperature
• 1 teaspoon vanilla
• 300 g almond flour (ground almonds)
• ¼ teaspoon salt

For decorating the cake

• 80 g sliced ​​almonds
• Icing sugar for dusting

Directions

To prepare the cake, preheat the oven to 180°C. We lightly grease a 23 cm removable mold and line it with baking paper.

In a large bowl, beat the sugar, melted butter, oil, eggs, milk, yogurt and vanilla until well combined.

In another bowl, mix the wheat flour, almond flour, baking powder and salt.

Add the dry ingredients to the wet ingredients and beat until you obtain a smooth and homogeneous dough, without lumps. We reserve while we prepare the almond cream.

For the cream, in a large bowl, mix the sugar, melted butter, eggs and vanilla until you obtain a homogeneous and smooth mixture. Add the almond flour and salt, and mix well until you have a smooth, soft cream.

We pour the sponge cake dough into the mold and smooth the surface. We put the cream in a pastry bag with the tip cut off and spread the almond cream in an even layer on the dough. By doing it this way, we ensure that there is a perfectly uniform layer because it is a very dense dough and we cannot do it with a spatula. This cream will sink during baking and will be a delicious almond filling.

We distribute the flaked almonds evenly.

We bake at 180 °C for about 50-60 minutes. If the flaked almonds on the surface begin to brown too much, we can cover the cake with aluminum foil and continue baking until ready.

Because of the almond cream layer, it can be difficult to tell when the cake is fully baked. The important thing when inserting a aisle is that you do not see raw dough, although you will see the almond cream. When the cake is ready, the top will be a little puffy as cakes normally do.

Let the cake cool in the springform pan for about 15 minutes before turning it out onto a rack to cool.

Once ready, sprinkle with icing sugar before cutting and serving. Warm it is delicious.

Tips and Tricks

• You can replace the wheat flour with the same amount of a mixture of rice flour + oat flour + 1 tablespoon of cornstarch
• This cake keeps very well in an airtight container in a cool, dry place for about 4-5 days.
• Frozen very well
• preparation time 70 minutes
• difficulty: medium
• Servings: 10

It may also interest you:

Cheesecake ricotta and gorgonzola. Cheesecake saltwater with walnuts and grapes Mini lemon paulovas. Easter nests Christmas cake. Chocolate cake with cinnamon cream Homemade chicken broth in 40 minutes. My Mother's Recipe That Never Fails Cookie brownie