Almond cake

You won’t spend a lot of time for this cake and the sponge-cake is very tender.  The cake has a vanilla cream pudding filled with pounded walnuts or almonds (whichever you prefer).


  • For the sponge-cake:
    • 7 eggs
    • 150g of sugar
    • 180g of flour
    • vanilla
    • 1 teaspoon of baking powder
  • For the cream:
    • 1 packet of vanilla pudding
    • 75 g of soft butter
    • 1 teaspoon of vanilla


  1. Separate egg yolks from egg whites.
  2. Measure 150g of sugar. Add 3 spoon of sugar to egg yolks and leave it on the side.
  3. Beat up white of eggs with the rest of sugar until you get a strong masse.
  4. Then beat up egg yolks with the sugar until you get a lush light masse.
  5. Add whipped egg yolks to egg whites and mix it.
  6. Mix the flour with vanilla and baking powder. Add it to the egg masse and mix it.
  7. Warm up your oven to 180 degrees.
  8. Put backing paper in a spring form and pour the dough in it.
  9. Bake it for about 30 mins and check it with a stick.

Preparation of cream:

  1. Prepare a vanilla pudding and mix it with butter.
  2. Continue mixing vanilla pudding with a butter on the hot plate.
  3. When the cream gets a strong masse, leave it on the side for 1 hour.
  4. Cut the sponge-cake in two layers. Spread cream on the first layer and put nuts on it.
  5. Spread cream on the second layer and decorate with the almonds.
  6. As extra, you can decorate your cake with whipped cream.

Bon appétit 🙂