Ingredients

Directions:

Prep Time: 30 minutes | Cooking Time: 35 minutes | Cooling Time: 2 hours | Total Time: 3 hours 5 minutes

Kcal: 450 kcal (approx.) | Servings: 12 servings

TIPS AND SHARING IDEAS

• Egg Temperature: Use room temperature eggs for better mixing and a smoother batter. Cold eggs can cause the batter to curdle.
• Cream Consistency: If the cream layer is too thick, add a little more milk to achieve the desired consistency. It should be smooth and spreadable.

• Butter Substitutes: For a different flavor profile, try using half butter and half cream cheese in the cream layer.
  • Almond Variations: Toast the almond flakes lightly before adding them to the cake for an enhanced nutty flavor.
  • Mascarpone Substitute: If mascarpone is not available, you can use cream cheese or ricotta cheese mixed with a bit of cream for a similar texture.

• Baking Dish Size: If you don’t have a 24 x 36 cm baking dish, adjust the baking time according to the size of the dish you use. Smaller dishes will result in a thicker cake and may need more baking time.

• Flavor Enhancements: Add a splash of almond extract to the batter for a more intense almond flavor. You can also sprinkle a bit of cinnamon on top before baking.
• Serving Suggestions: Serve this cake with a side of fresh berries or a dollop of whipped cream for added freshness and flavor.
• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making the cake even tastier the next day.