Bake It in a Cake. Strawberry Almond Cream Cake. Preheat oven to 375°F. Line two 8-inch round cake pans with parchment paper. Grease the sides of the pan. Dust a large sheet of parchment paper with powdered sugar. Beat the Love'n Bake Almond Paste and 1/3 cup of sugar in the bowl of a mixer fitted with the paddle. In a separate clean bowl, whip the egg whites until they hold soft peaks.
Fold the egg whites into the almond and egg yolk mixture alternating with the flour in 4 additions. Evenly divide the batter between the two prepared pans. Bake the cakes until they are lightly and evenly browned and spring back gently when pressed, about 16 to 18 minutes. Invert the cakes onto the powdered-sugar-dusted parchment paper. To fill the cakes, whip the cream until it holds firm peaks. Spread a generous layer of whipped cream on top of the cake. Keep refrigerated until serving. Piña Colada Cheesecake Recipe from Betty Crocker. Strawberry Cream Cake. Chocolate Mousse Cake | Sugar Duchess. There is a time for choosing the easy road. There is a time for taking the shortcut and doing things the fast way.
But there is also a time for setting aside several hours to tackle something that will make you look back at all the dirtied mixing bowls in your sink, and chocolate shavings and splattered cream on your counter, and say, “That was totally worth it.” I can’t remember the last time something this rich and decadent came out of my kitchen. That one cheesecake (oh heavens) comes close, but I really think this puppy wins the prize. As much as I would love to tell you to drop everything and make this right now, this isn’t a dessert to make on a whim. This isn’t difficult to make, but (as the recipe book points out) the hardest part is making sure the ingredients are at the right temperature. Adapted from KAF Baker’s Companion, and a little from Annie’s Eats for the cake: 10 ounces (1-2/3 cup chopped) high-quality semisweet chocolate 4 large eggs, separated, room temperature top layer: