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Almond Cloud Cake with Berries Recipe

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4.3 from 23 reviews

This classic Almond Cake is a light and fluffy dessert made with almond flour, eggs, and a hint of vanilla. It features a moist almond base with a golden-brown crust, topped with fresh mixed berries and a dusting of powdered sugar. Perfect for those seeking a gluten-free, elegant, and flavorful cake to enjoy any time of the year.

  • Total Time: 55 minutes
  • Yield: 12 servings

Ingredients

Egg Mixture

  • 3 large eggs (whites and yolks separated, at room temperature)
  • 3 large egg whites (at room temperature)
  • 2/3 cup sugar
  • 1 tsp pure vanilla extract
  • Pinch fine sea salt

Dry Ingredients

  • 2 cups almond flour or almond meal (200 grams)

Additional Ingredients

  • 1 cup mixed berries
  • Powdered sugar (for dusting, optional)
  • Nonstick spray for greasing pan
  • Almond meal or gluten-free all-purpose flour blend (for dusting pan)
  • Parchment paper

Instructions

  1. Preheat Oven and Prepare Pan: Position a rack in the middle of the oven and preheat it to 350°F. Grease a 9-inch springform pan with nonstick spray, line the bottom and sides with parchment paper, then dust with almond meal or gluten-free flour blend to keep the cake gluten-free.
  2. Whisk Egg Yolks and Sugar: In a large bowl, whisk together the 3 egg yolks and all but 2 tablespoons of the sugar until the yolks become thick, pale, and creamy, about 1 minute. Stir in the vanilla extract and a pinch of fine sea salt, then set aside.
  3. Beat Egg Whites: Using an electric mixer with a whisk attachment at medium speed, beat the 6 egg whites (3 from yolks separation plus 3 additional) until they turn opaque, approximately 1 minute.
  4. Add Remaining Sugar to Egg Whites: Gradually sprinkle in the remaining 2 tablespoons of sugar, continuing to beat the egg whites until stiff, medium peaks form.
  5. Combine Egg Mixtures and Almond Flour: Using a flexible rubber spatula, stir about one-quarter of the beaten egg whites into the egg yolk mixture to lighten it. Next, add the remaining egg whites along with half of the almond flour, gently folding to partially combine.
  6. Fold in Remaining Almond Flour: While the batter still has some white streaks, add the rest of the almond flour and gently fold until the batter is smooth and homogeneous. Be careful not to overmix and deflate the egg whites.
  7. Pour and Level Batter: Transfer the batter to the prepared pan and gently shimmy the pan to level the surface evenly.
  8. Bake the Cake: Bake for approximately 35 minutes or until the top is golden brown and springy to the touch.
  9. Cool and Remove from Pan: Let the cake cool in the pan on a wire rack for 5 minutes. Then run a butter knife along the edges to loosen, invert the pan onto the rack, remove sides and bottom of the springform pan, and peel off the parchment paper.
  10. Final Cooling and Serve: Turn the cake right side up and allow it to cool completely. Just before serving, dust with powdered sugar, cut into 12 slices, and serve topped with fresh mixed berries.

Notes

  • Ensure eggs are at room temperature for better volume when whipping egg whites.
  • Use almond flour or almond meal to keep the cake gluten-free.
  • Be gentle when folding to maintain airiness from whipped egg whites and achieve a light texture.
  • You can substitute mixed berries with seasonal fruits or fresh raspberries, strawberries, or blueberries.
  • Store leftover cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://allyumcooks.com/almond-cloud-cake-with-berries-recipe/