Feathers & Figs

 

Every now and then you just get the craving for something rich, decadent and possibly swimming in alcohol or chocolate.

Then there are those other times when you simply want something light and sweet which won't leave you feeling like an elephant has taken refuge in your stomach cavity!

This cake is perfect for such instances and hence I decided to artfully name it the "Almond Cloud Cake". Incredibly cryptic name right?!

Almond: 

Well, you may notice the bunch of nuts stuck around the outside....

Cloud:  

Just like those pillows of the sky, everything about this cake screams light and fluffy, from the delicate sponge to the aerated cream coating!

Cake: 

Umm... yeah that one is just too self-explanatory.

Almond Cloud Cake

 

 

 

For the Sponge:

 

2 tsp plain flour
1/2 tsp bicarb soda
1 tsp cream of tartar
Cornflour
4 eggs, at room temperature
3/4 cup (165g) caster sugar
1/2 tsp vanilla essence

For the Custard Filling:

4 egg yolks
100g caster sugar
25 plain flour
1 tsp vanilla extract
350ml milk (whole fat)

300ml whipping cream

3 tbsp icing sugar

1 tsp vanilla extract 

230g flaked almonds 

To Make the Sponge

 

Preheat oven to 190°C (170°C fan-forced) and grease two 20cm round cake tins with spray oil. Line the bottom and sides of each tin with baking paper. 

In a one cup measuring cup place the flour, bicarb soda and cream of tartar. Fill the remainder of the cup with cornflour (so you have a total of 1 cup of dry ingredients!)

In an electric mixer whisk the eggs and sugar for 10min. It will become incredibly aerated,creamy looking and at least doubled in volume. Add the vanilla and beat for a further minute.

Fold the dry ingredients into the egg mixture, being careful not to knock the air from the mixture, until smooth.

Divide the mixture between the two prepared cake tins and bake for approximately 20 minutes or until sponge springs back when touched.

 Place baking paper on wire cake racks to cover and turn the sponges onto the wire racks but don't  lift off the cake tin!  (this will allow the resulting trapped steam to keep the cake moist!). Leave the  sponges to cool completely. 

To Make the Filling

 

Whisk the yolks and sugar until light in colour and thick then add the flour, whisking to incorporate.

Bring the milk to the boil in a saucepan (or microwave) and then slowly pour into the egg/sugar mix, whisking continually to make sure the eggs don't scramble. 

Pour the mixture into a saucepan and cook over med-low heat, whisking constantly to prevent the mixture sticking to the bottom until the mixture starts to boil. Continue cooking and whisking for a further two minutes until the mixture is thick and remove from the heat.

Stir in the vanilla and pour the mixture into a heatproof bowl and cover with clingfilm (so it is actually in contact with the custard) to prevent a skin forming. Refrigerate until completely cool. 

 

To Assemble

Spread the almonds evenly over a baking tray and toast under an oven grill until lightly browned. Set aside to cool completely.

Whisk the cream with the icing sugar and vanilla until firm peaks start to form and then set aside.

Place one of the cakes on your serving plate and, if necessary, trim the top with a serrated knife to ensure it is flat and level. Spread the the top with the chilled custard filling and place your remaining cake on top and press down gently to sandwich the cakes and filling together. 

Use a spatula to spread the whipped cream all around the cake, both top and sides, and use your hands to press the cooled almonds around the sides of the cake. 

You can leave the cake as it is or decorate the top with your choice of chocolate, fresh fruits or wherever your imagination takes you!