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Strawberries and Cream Almond Sheet Cake
2021-06-29
https://www.metro.ca/userfiles/image/recipes/Dalle-gateau-amandes-creme-fraises-11661.jpg
PT20M
PT40M
PT1H00M
Preheat oven to 350°F.Grease and line a 9 x 13-inch (23 x 33 cm) baking pan with parchment paper.In a medium bowl, whisk flour, almond flour, baking powder, baking soda and salt. Set aside.In the bowl of a stand mixer, fitted with the paddle, mix butter, oil and sugar on medium-high speed until light and fluffy, about 2 minutes. Scrape down sides. With mixer running on medium, add eggs, one at a time. Scrape down sides of bowl, if needed. Beat in almond extract.With the mixer running on medium-low speed, add in 1/3 of the flour mixture, followed by half of the milk. Repeat with remaining flour mixture alternating with milk, mixing well after each addition. Scrape batter into prepared pan. Bake until golden brown, and a skewer comes out clean when inserted into the center of the cake, about 40 minutes. Let cool completely.Remove cake from pan and place on a serving board or cutting board. Place cream and sugar in the bowl of a stand mixer. Using the whisk attachment, whisk cream until stiff. Spread cream evenly over cake. Top with strawberries.
12
Metro
2
3
5
1
For the cake:
1 3/4 cups (430 ml) all purpose flour, scooped and leveled
1/2 cup (125 ml) Naturalia almond flour
2 tablespoons (30 ml) baking powder
1/4 teaspoon (1,25 ml) baking soda
1 teaspoon (5 ml) salt
1/2 cup (125 ml) unsalted butter, at room temperature
1/2 cup (125 ml) vegetable or olive oil
1 1/2 cups (375 ml) granulated sugar
3 large eggs
2 teaspoons (10 ml) almond extract
1 cup (250 ml) whole milk
For the topping:
2 cups (500 ml) 35% whipped cream
2 tablespoons (30 ml) granulated sugar
1 pint strawberries, rinsed, tops trimmed and sliced
Strawberries and Cream Almond Sheet Cake
12
Desserts
0:20
Preparation
0:40
COOKING
1:00
TOTAL TIME
Ingredients
-
For the cake:
-
1 3/4 cups
(430 ml)all purpose flour, scooped and leveled
-
1/2 cup
(125 ml)Naturalia almond flour
-
2 tablespoons
(30 ml)baking powder
-
1/4 teaspoon
(1,25 ml)baking soda
-
1 teaspoon
(5 ml)salt
-
1/2 cup
(125 ml)unsalted butter, at room temperature
-
1/2 cup
(125 ml)vegetable or olive oil
-
1 1/2 cups
(375 ml)granulated sugar
-
3
large eggs
-
2 teaspoons
(10 ml)almond extract
-
1 cup
(250 ml)whole milk
-
For the topping:
-
2 cups
(500 ml)35% whipped cream
-
2 tablespoons
(30 ml)granulated sugar
-
1 pint
strawberries, rinsed, tops trimmed and sliced
Preparation
Preheat oven to 350°F.
Grease and line a 9 x 13-inch (23 x 33 cm) baking pan with parchment paper.
In a medium bowl, whisk flour, almond flour, baking powder, baking soda and salt. Set aside.
In the bowl of a stand mixer, fitted with the paddle, mix butter, oil and sugar on medium-high speed until light and fluffy, about 2 minutes. Scrape down sides. With mixer running on medium, add eggs, one at a time. Scrape down sides of bowl, if needed. Beat in almond extract.
With the mixer running on medium-low speed, add in 1/3 of the flour mixture, followed by half of the milk. Repeat with remaining flour mixture alternating with milk, mixing well after each addition. Scrape batter into prepared pan. Bake until golden brown, and a skewer comes out clean when inserted into the center of the cake, about 40 minutes. Let cool completely.
Remove cake from pan and place on a serving board or cutting board. Place cream and sugar in the bowl of a stand mixer. Using the whisk attachment, whisk cream until stiff. Spread cream evenly over cake. Top with strawberries.
Source :
Metro
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
