T hree layers of tender and moist almond sponge cake.
The ground almonds flour, which has the skin intact, lends a moist texture and a rich buttery flavor to this cake.
The almond sponge cake layers are made by whipping powdered sugar, whole eggs, and vanilla until it has quadrupled in volume.
This cake recipe uses very little all-purpose flour, which you can replace with gluten-free flour.
The cake layers will be beautiful speckled and much darker than if you would use skinless almonds and they taste so much better with skin-on almonds.
The cake layers are filled with a fresh Orange flavored mascarpone Cream, combined with finely grated chocolate which is lip-smacking delicious, and the top is drizzled with a simple milk chocolate glaze. The glaze you can leave out as the cake just with two thick layers of frosting is amazing on its own
I have also included a recipe for just one cake layer, Just in case you want to test it first.
I hope you will fall in love with this Scandinavian-style almond sponge cake.
Before you start