Almond cake and vanilla cream

Ingredients

For sponge cake:

500 g Extra white flour type 400
1 pack baking powder
5 tablespoons of sugar
150 ml of milk
120 ml of oil
4 eggs
150 g of crushed almonds

For the cream:

1 pack of vanilla pudding
150 ml of sweet sour cream
2 tablespoon vanilla extract

8-10

80

PREPARATION

Beat the eggs and sugar in a bowl. Add the milk and oil. Add the flour, baking powder mixed with ground almonds to the mixture. Mix everything well. Put the prepared mixture in a cube tray lined with baking paper. Bake in a preheated oven at 220˚C for 25-30 minutes. It is left to cool down. For the cream, prepare the pudding according to the instructions and leave it in the fridge to cool. In a bowl, mix the sweet sour cream with the vanilla extract, then add it to the cooled pudding. Mix to obtain a homogeneous mixture. The cooled sponge cake is cut in half. The lower crust is coated with 2/3 of the cream. Place the second crust on top and coat with the rest of the cream. It is decorated with crushed and toasted almonds.

CAROB ROLL

500 g Extra white flour type 400 50 g sugar 1 bag of dry yeast 2 tablespoons lemon zest sprinkle of salt 250 ml milk 50 g melted butter 2 yolks For the filling: 120 g carob 200 ml milk 100 g chopped dried figs 1 tablespoon grated lemon zest a sprinkle of carnation powder […]

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