Description
A light and fluffy Strawberry Almond Flour Cake featuring a moist almond-flavored cake base topped with creamy mascarpone whipped cream and fresh sliced strawberries. This gluten-free dessert is perfect for any occasion, combining nutty almond flour with sweet berries and rich cream for an irresistible treat.
Ingredients
Scale
Almond Cake
- 1 ½ cups almond flour (144 g)
- ½ teaspoon baking powder
- ½ teaspoon salt
- 4 large eggs, room temperature (whites and yolks separated)
- ½ cup granulated sugar
- 1 teaspoon almond extract
- ½ teaspoon vanilla extract
Whipped Cream Topping
- 1 cup whipping cream
- 4 ounces mascarpone cheese
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
Topping
- Sliced strawberries
Instructions
- Preheat and prepare pan: Preheat the oven to 350°F (175°C). Spray an 8-inch round cake pan with baking spray and line the bottom with parchment paper. Set aside.
- Mix dry ingredients: In a small bowl, whisk together almond flour, baking powder, and salt to combine evenly. Set aside.
- Beat egg whites: Place egg whites in a medium bowl and beat using a hand or stand mixer until soft peaks form, about 2 minutes. Set aside.
- Mix yolks and sugar: In a large bowl, beat egg yolks, ½ cup granulated sugar, almond extract, and ½ teaspoon vanilla extract until smooth, about 1 minute.
- Combine batter: Stir the almond flour mixture into the egg yolk mixture until fully incorporated.
- Fold in egg whites: Gently fold one-third of the beaten egg whites into the batter to lighten it, then fold in the remaining egg whites until no streaks remain.
- Bake the cake: Pour the batter into the prepared pan. Bake for 25 to 30 minutes until the cake is springy to the touch and a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes, then invert the cake to cool completely.
- Prepare whipped cream: In a large bowl, combine whipping cream, mascarpone cheese, ¼ cup sugar, and ½ teaspoon vanilla extract. Beat on high with a hand mixer until the cream thickens and holds its shape, about 2 minutes.
- Assemble the cake: Spread the mascarpone whipped cream evenly over the cooled cake.
- Add topping and serve: Arrange sliced strawberries on top of the whipped cream. Serve immediately for best freshness.
Notes
- Make sure eggs are at room temperature for easier whipping and better volume.
- Be gentle when folding in egg whites to maintain the light texture of the cake.
- Use fresh, ripe strawberries for the best flavor and presentation.
- This cake is best served the day it is made but can be refrigerated for up to 2 days.
- For a dairy-free version, substitute mascarpone and whipping cream with coconut cream.
