Hungarian Cream Cake
|Sifted cake flour||3 Cup (48 tbs)|
|Baking powder||3 Teaspoon|
|Almond extract||1 1⁄2 Teaspoon|
|Vanilla extract||2 Teaspoon|
|Granulated sugar||1 1⁄2 Cup (24 tbs)|
|Heavy cream||2 Cup (32 tbs)|
|Strawberry cream filling||1 Cup (16 tbs) (Adjust Quantity As Needed)|
1. Grease three eight-inch or two nine-inch layer cake pans. Line with waxed paper and grease the paper. Preheat oven to moderate (350° F.).
2. Sift together three times the flour, baking powder and salt.
3. Beat the eggs with a rotary beater until light and foamy. Add the almond and vanilla extracts. Add the sugar gradually, beating well after each addition. Add the dry ingredients alternately with the cream, beating until just smooth after each addition.
4. Pour the batter into the prepared pans and bake until the cake starts to shrink from the sides of the pan, about forty-five minutes. Turn out on cake racks, remove the paper, turn right side up and cool. Fill and frost with strawberry cream or other desired filling.