Almond cake

Preparation time: 20'

Waiting time: 3 hours


  • 1 package with 3 layers of chocolate sponge cake
  • 2 packages vanilla pastry cream
  • 2 cans evaporated milk
  • 1/4 cup chopped almonds
  • 1 can whipped cream
  • 3 Tsp honey
  • 1 Tsp liqueur
  • 3 cups water
  • 50 gram sliced almonds (for topping)

Place 1/2 cup of water in a saucepan with the honey and liqueur in medium heat and boil until thick. Take off the heat and let the syrup to cool slightly.

In a bowl combine the pastry cream with 3 cups evaporated milk and 2 1/2 cups water. Beat for 5 minutes until it thickens.

On a serving plate place one layer of sponge cake, sprinkle some syrup on it and cover with half of the cream. Flatten with a spatula and sprinkle with almonds.

Cover with another layer of sponge cake, sprinkle some suryp and cover with the rest of the cream, making sure to keep some for the covering.

Flatten with the spatula, sprinkle some almonds, place the 3rd layer of sponge cake, sprinkle some suryp and cover the sides with the remaining cream.

Prepare the whipped cream according to directions and cover the cake.

Sprinkle the sliced almonds and place in refrigerator for 2-3 hours.