Este bolo é uma verdadeira tentação, combinando a fofura de uma massa de baunilha e natas com a surpresa de uma cobertura crocante de amêndoas caramelizadas. É o bolo perfeito para um lanche especial ou para acompanhar um café, oferecendo uma experiência de texturas e sabores que agrada a todos.

Ingredientes

  • 4 Ovos
  • 120g de Açúcar Branco
  • 200ml de natas
  • 100g de manteiga
  • 1 c.chá de extrato de baunilha
  • 2 c.chá fermento
  • 260g de farinha de trigo
  • 75g de manteiga
  • 75g de açúcar
  • 50ml de natas
  • 25g de farinha
  • 125g de amêndoas laminadas
  • Açúcar em pó para polvilhar (opional)

Preparação

  1. Pré aqueça o forno a 200C.
  2. Bata os ovos e o açúcar durante 10 a 15 minutos, até obter uma massa fôfa e esbranquiçada.
  3. Junte as natas, a manteiga derretida e a baunilha e bata durante 1 minuto.
  4. Junte a farinha e fermento peneirados e envolva.
  5. Coloque a massa numa forma com o fundo forrado com papel vegetal e leve ao forno durante 30 a 35 minutos.
  6. Enquanto isto, prepare o topping.
  7. Numa tacho coloque todos os restantes ingredientes e coloque em lume brando, até ferver ligeiramente.
  8. Quando o bolo sair do forno, espalhe o topping e leve ao forno novamente durante mais 10 a 15 minutos, até obter uma crosta dourada.
  9. Retire do forno e deixe arrefecer um pouco antes de desenformar.
  10. Polvilhe com açúcar em pó.

Ready to bake a truly special cake? Here is the English version of this recipe.

Almond Topped Cream Cake

This cake is an absolute delight, offering a beautiful contrast between a soft, moist vanilla and cream sponge and a wonderfully crunchy, caramelised almond topping. It’s reminiscent of the classic German Bienenstich or “Bee Sting Cake,” and it shares that same irresistible combination of textures that makes every bite interesting.

The success of this cake lies in two key areas. First, the base is a light, tender crumb made rich and moist with the addition of double cream. Beating the eggs and sugar for the full time is essential to incorporate enough air, which is what gives the cake its lovely, fluffy texture. Second, the topping is what truly makes it special. As it bakes for the second time, the butter and sugar mixture caramelises around the almonds, creating a golden, brittle layer that is simply delicious.

This is a fantastic cake to serve for afternoon tea or as a simple dessert. It doesn’t need any complex accompaniments; a cup of coffee or tea is the perfect partner. When making the topping, be sure to keep a close eye on it during its second bake, as the sugar can go from golden to burnt quite quickly.

Ingredients

  • For the cake:
  • 4 eggs
  • 120g caster sugar
  • 200ml double cream
  • 100g butter, melted
  • 1 tsp vanilla extract
  • 2 tsp baking powder
  • 260g plain flour
  • For the topping:
  • 75g butter
  • 75g caster sugar
  • 50ml double cream
  • 25g plain flour
  • 125g flaked almonds
  • Icing sugar, for dusting (optional)

Method

  1. Preheat the oven to 200°C.
  2. In a large bowl, beat the eggs and sugar for 10 to 15 minutes, until the mixture is very light, pale, and fluffy.
  3. Add the double cream, melted butter, and vanilla, and beat for another minute to combine.
  4. Sift in the flour and baking powder, and gently fold them into the mixture until just incorporated.
  5. Pour the batter into a cake tin with the base lined with baking paper and bake for 30 to 35 minutes, or until a skewer inserted into the centre comes out clean.
  6. While the cake is baking, prepare the topping.
  7. In a saucepan, combine all the topping ingredients (butter, sugar, cream, flour, and flaked almonds). Place over a low heat and stir until the mixture comes to a gentle boil.
  8. When the cake comes out of the oven, carefully spread the hot topping mixture over the surface. Return the cake to the oven for another 10 to 15 minutes, until the topping is golden and bubbling.
  9. Remove from the oven and let it cool in the tin for a while before turning it out.
  10. Dust with icing sugar before serving, if you wish.