Vanilla Almond Layer Cake

Side view of a Vanilla Almond cake with cream cheese whipped cream and apricots.

5 from 3 votes

Two layers of vanilla almond sponge cake made layered with a white chocolate cream cheese whipped cream and apricot butter, this Vanilla Almond Layer cake is perfect for summer.

Prep Time1

Cook Time1

chilling6

Total Time8

Course: Afternoon Kaffee, Dessert

Cuisine: American, German

Keyword: almond cake, apricot, Cream Cheese, layer cake

Servings:

Calories: 510kcal

Equipment

7" Metal Cake Pan

Ingredients

Apricot Butter

550 grams apricots already pitted
75 grams granulated sugar more to taste
30 grams lemon juice
60 grams water

Vanilla Almond Cake

80 grams unsalted butter softened
125 grams granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 teaspoon fine sea salt
2 eggs standard large, room temperature
60 grams almond flour
60 grams all purpose flour
1 teaspoon baking powder

White Chocolate Cream Cheese Whipped Cream

113 grams white chocolate
250 grams cream cheese room temperature
50 grams granulated sugar
6 grams fine sea salt
1 teaspoon vanilla bean paste
50 grams butter room temperature
100 grams heavy cream cold

Instructions

Apricot Butter

Rinse and pit the apricots.
Add the halves, or quarters if you cut them smaller, into a large heavy bottomed pot with the juice of half a lemon, water, and sugar.Heat over medium low heat, stirring regularly.
It's important that the apricots break down rather than reduce the apricots too much.Keep the heat low so that the the apricots and sugar don't burn.
Cook until the apricots have broken down and the excess water has evaporated. The time will depend on the pot, burner, and how much you are making.
Store the apricot butter in an airtight container. Once cooled to room temperature place the container in the fridge until ready to assemble.
This recipe makes more than you need for just the cake but extras are delicious on a piece of toast or bowl of oats!

Vanilla Almond Cake

Preheat the oven to 350 F and place a rack in the center of the oven.
In the bowl of a stand mixer, add in the butter, sugar, salt, vanilla and almond extracts.Use the paddle attachment to beat on medium high speed for 2 minutes until light and fluffy.
Add in the eggs, one at a time, mixing completely before adding the next. Scrape the sides and bottom of the bowl in between each egg.
Pour in the almond flour, all purpose flour, and baking powder and mix again on medium speed for about 30 seconds until combined.
Spray a 7" cake pan with a baking spray containing flour.
Pour the cake batter into the prepared pan and smooth out the top.
Bake in the preheated oven for 25 minutes, then rotate and bake for another 10 minutes until golden brown and a toothpick inserted in the center, comes out clean.
Place the baked cake on a wire rack to cool for ten minutes. Then run a knife along the edge between the cake and the pan.
Remove the spring form or tip the cake out of the pan. Leave to cool completely on a piece of parchment paper on a wire rack.

White Chocolate Cream Cheese Whipped Cream

In a microwave safe bowl, melt the white chocolate in 15 second intervals, stirring in between until smooth. You can also use a double boiler.
Set aside to cool off.
In a separate large mixing bowl or the bowl of a stand mixer, add in the cream cheese, sugar, salt, and vanilla extract.
Whip on medium high speed for one minute until smooth.
Add the melted white chocolate into the cream cheese one spoonful at a time.
Whip the mixture after each addition until fully combined.
Add in 50 grams of softened butter and whip to combine.
Pour in the heavy cream and whip again on medium high speed until medium stiff peaks form.
Place in the fridge until ready to assemble. Make sure it has firmed up before starting to assemble.

Assemble

Once everything has chilled and the cream is stiff, it's time to assemble.
Cut the cake into two layers. Place the bottom layer on a cake stand or whichever dish you plan to serve it on.
Scoop about half of the cream onto the bottom layer of the cake and spread to within a half inch of the edge of the cake.
Scoop the second half of the whipped cream onto the top of the cake.
Place the cake in the fridge to firm up for at least an hour but ideally overnight!
Before serving, you can leave it as is or top with sautéed apricots. Cut the apricots in half and add them into a medium pan with a tablespoon of butter plus a tablespoon of sugar over medium low heat until softened but not mushy.
Allow the apricots to cool completely and place on top of the cream.

Notes

Tips for making Vanilla Almond Sponge

Any apricots work for the apricot butter but I love to use tiny apricots as I find they have a stronger flavor. Ideally also wait for them to be super ripe by leaving them out on brown paper bags. However if you're in a pinch semi ripe, regular apricots work too.
The recipe makes more apricot butter than you need for the cake but cooking fewer apricots will make it more likely to burn.
Cook the apricot butter low and slow. This way you get a thick flavorful compote that isn't too sweet and won't burn.
There's no need to peel the apricots because the skin will break down as they are cooked. I recommend cooking the apricot butter in a heavy pot with a thick bottom to prevent them from burning.
Make sure the butter and eggs are at room temperature. This will help them mix seamlessly but if they start to look a lil split or curdled don't stress.
I used whole almond flour in this cake but blanched almond flour works too. I like the texture and flavor that the whole almonds give to the cake.
If you can't have almonds, or just want a basic vanilla cake, this Vanilla Cake would be perfect.
Allow the cake to cool fully before moving on to assembling. If it is still warm, the cream with become runny and soak into the cake. The cake can be made multiple days in advance as long as it is wrapped in plastic and stored in an airtight container in the fridge.
I like to make the whipped cream right after putting the cake in the oven because it's best if it can set up in the fridge first.
Ideally make this cake the day before you plan to serve it so that it can firm and set up before slicing into it!
I topped this one with apricot halves that I sautéed in a little butter and white sugar but you could do fresh fruit or leave it with just the whipped cream!
To make this into a 9" cake, follow this recipe and make one and a half times of the whipped cream.

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