White Almond Cake With An Almond And Tarragon Cream Cheese Frosting!

Posted on August 28, 2015 by Karen Schumann | 0 comments

I love using herbs in the frosting!  Almond and tarragon work well together!

A cake that just looks, smells, and tastes like a wedding cake!

I have finished making the cakes in the book "The Cake Bible".  When it is time for the art of decorating, I will return to it's wonderful pages.  This week's cake was inspired by my craving for toasted almond ice cream and the wonderful memories that it brings up for me when I was a kid. It just so happens that almonds also remind me of wedding cakes.  The addition of the tarragon infused frosting was just a need to pick an herb and use it and it was a wonderful surprise.  I am so excited about the frosting as I am beginning to think about the presentation part of making a wedding cake.  I just love how this frosting goes on a cake.  It is very smooth and easy to work with.  The fact that it is utterly delectable is another great feature.  Those who have tasted it, have fallen in love!  Love, cakes, and weddings, what more is there to say!  Enjoy!

Note:  I adapted this recipe from mycakeschool.com

 

Ingredients:

For The Cake:

3   large eggs

2   teaspoons pure almond extract

1/3   cup milk

1   cup sour cream or plain yogurt (I used half sour cream and half greek yogurt)

2 1/2   cups cake flour

1 1/2   cups sugar (I used organic cane sugar)

2 1/2   teaspoons baking powder

1/2   teaspoon salt (I use pink himalayan)

1 1/2   sticks unsalted butter, softened and cut into pieces

 

For The Frosting:

1   8 oz tub cream cheese, at room temperature

1   cup confectioner's sugar

2   teaspoons pure almond extract

pinch of salt

2   cups heavy cream, plus 1/4 cup for infusing tarragon

1   handful of fresh tarragon leaves

 

Preparation:

For The Cake:

1.  Grease and flour two 8" cake pans.

2.  Combine eggs, almond extract, milk, and sour cream/yogurt in a small bowl.

3.  Mix in a large bowl, the cake flour, sugar, baking powder, and salt for about 30 seconds.

4.  Slowly add your butter pieces until combined.

5.  Gradually add egg mixture and mix until batter is thick and fluffy.

6.  Pour the batter evenly into the two cake pans and bake in a 350 degree oven for 25 - 30 minutes or until a cake tester comes out clean when inserted.

7.  Let cakes cool for a bit before turning them out onto a cooling rack.  Cool completely before frosting.

 

For The Frosting:

1.  Heat 1/4 cup heavy cream to a boil, turn off heat and add tarragon leaves.  Let steep for about 15 minutes.  Refrigerate.  The cream needs to be cold.  Strain before using.

2.  Whip heavy cream until soft peaks form.

3.  Add a little bit of the tarragon cream, whipping the cream further, until desired taste is reached (I use it all).

4.  In another bowl whisk together cream cheese, almond extract, salt, and confectioner's sugar.

5.  Gently fold cream into cheese mixture.  At this point, I then let the cream whip for another 10 seconds just because I like the consistency that it creates.

6.  Frost to your heart's content. 

  

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