Simple Almond Cream Cake with Mascarpone

Are you looking for a quick cake recipe? No problem, this almond cake is baked at high speed and uses very few ingredients. The bottom consists only of eggs, sugar & ground almonds.

The cake is topped with a cream made from whipping cream and mascarpone cheese. Since the cake does not use flour, it is also gluten-free. Have fun baking!




Cooked/Baked today: Simple Almond Cream Cake with Mascarpone
Difficulty: Easy – Medium
Preparation Time: 60 minutes
Category: Baking Recipes, Cake Recipes, Sweets & More
Our Recipe rating:

Simple Almond Cream Cake with Mascarpone

Simple Almond Cream Cake with Mascarpone

Simple Almond Cream Cake with Mascarpone

Ingredients for a springform pan with 26cm diameter:

…for cake base:

• 6 eggs
• 300 grams ground almonds
• 150 grams sugar

…for cream & toppings:

• 400 milliliters cream
• 125 grams mascarpone
• 1 sachet cream stabilizer
• 2 sachet vanilla sugar
• 125 grams sliced almonds

Required kitchen gadgets, helper & preparations:

• Mixing bowl for batter
• Springform pan with 26cm diameter + baking paper
• Mixer
• Mixing bowl for cream
• Cooling rack

Instructions:




…for almond cream cake:

Preheat the oven to 200 C (top/bottom heat). Line a 26cm springform pan with baking paper. Put 6 eggs & 150 grams sugar into a mixing bowl & mix together with a blender for about 3 – 4 minutes until fluffy.

Preparations for Creamy Almond Cake

Next, add 300 grams ground almonds & briefly mix in until well combined, then pour batter into prepared springform pan. Bake the cake base in the preheated oven for about 20 minutes, then get the springform pan out of the oven & allow to cool briefly.




After about 5 minutes, loosen the springform pan, carefully turn the dough out onto a grid, peel off the baking paper and allow the almond base to cool completely. As soon as the dough has cooled down completely, cut it in half with a long & sharp knife so that you get 2 bases of the same thickness.

Preparing Cake Base & Cream for Almond Cream Cake

In the meantime, for the cream, put 400 milliliters of cream, 125 grams of mascarpone, 1 sachet of cream stabilizer & 2 sachets of vanilla sugar in a mixing bowl & beat until stiff for about 1 minute with a mixer, then set aside.




For the almond cake, place one of the cooled almond crusts on a cake platter, brush with three quarters of the prepared cream & carefully press the second almond crust onto the cream.

“Assembling” Almond Cake

Then brush the entire cake with the rest of the mascarpone cream on top and around the edges & decorate everything with 125 grams of sliced almonds.

Either put the finished almond cake in a cool place or cut it into pieces and serve immediately. Have fun baking!

Video Tutorial:

Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):