Almond Sponge Cake & Spangled Cream

Makes: serves 12 to 14

This Scandinavian-style Almond Sponge Cake features three layers of tender, moist almond sponge, offering a rich, buttery flavor and delicate texture thanks to ground almond flour made with skin-on almonds. The almond skins give the cake its speckled appearance and deep, nutty taste that’s even better than cakes made with skinless almonds.

The sponge layers are created by whipping powdered sugar, whole eggs, and vanilla until they quadruple in volume, resulting in light yet flavorful cake layers. With very little all-purpose flour in the recipe, it’s easy to swap for gluten-free flour if needed.

The layers are filled with a fresh orange-flavored mascarpone cream combined with finely grated chocolate—a combination that’s truly irresistible. 

To top it all off, the cake is drizzled with a simple milk chocolate glaze, though the two thick layers of frosting alone make it amazing if you prefer to skip the glaze.

For those wanting to try a smaller version first, I’ve included a recipe for just one cake layer.

I hope you’ll fall in love with this delightful Scandinavian-inspired almond cake!

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