Description
Indulge in the delightful taste of our Almond Croissant Cake, a moist and flavorful dessert inspired by classic almond croissants. This easy-to-follow recipe features layers of almond-infused ricotta cake combined with a rich frangipane filling, all beautifully topped with smooth vanilla buttercream. Perfect for birthdays, brunches, or any special occasion, this elegant cake is sure to impress your guests. With its tender texture and nutty flavor, each slice is a treat that captures the essence of almond goodness.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 15 ounces whole milk ricotta
- ¾ cup olive oil
- 1 ½ cups sugar
- 1 ½ teaspoons almond extract
- 1 teaspoon pure vanilla extract
- 3 room temperature eggs
- ½ cup softened butter (1 stick)
- 1 cup white sugar
- 2 teaspoons pure vanilla extract
- ¼ teaspoon almond extract
- 2 room temperature eggs
- 2 cups almond flour
- 2 ¼ cups softened butter for frosting
- 7 ¾ cups powdered sugar
- 2 ½ tablespoons pure vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
- In a bowl, whisk together flour, baking soda, and salt.
- Cream ricotta, olive oil, and sugar in a stand mixer until fluffy. Add extracts and eggs one at a time.
- Gradually mix dry ingredients into wet until just combined.
- Bake for about 50 minutes or until a toothpick comes out clean.
- For frangipane, cream butter and sugar, then add extracts and eggs. Fold in almond flour.
- Assemble cooled cakes with frangipane filling between layers and on top.
- For frosting, beat butter and powdered sugar until fluffy; add vanilla.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 456
- Sugar: 39g
- Sodium: 150mg
- Fat: 23g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 72mg