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Almond joy cake

Almond joy cake

Prep Time 20 mins
Cook Time 30 mins
Cooling time 10 mins
Total Time 1 hr
Course Dessert
Cuisine International
Servings 8 pieces
Calories 220 kcal


For the dough

  • 6 egg yolks
  • 120 g granulated sugar
  • 100 g flour 00
  • 10 g baking powder
  • 30 g cocoa
  • 6 egg whites
  • Cocoa milk

For the cream

  • 300 ml sweet cream
  • 50 ml condensed milk
  • 1 tbsp vanilla extract
  • 50 ml almond sauce

For the ganache

  • 200 g chocolate
  • 150 ml sweet cream

For coating

  • Coconut and almonds


  • Preheat the oven to 180 C.
  • Line an 18 cm mold with baking paper.
  • Whip egg yolks with sugar. One egg yolk develops a fine and frothy mass, add sifted flour, baking powder, cocoa and combine. Then set the mixture aside.
  • Whisk the egg whites with a pinch of salt till it forms a solid snow.
  • Combine the egg yolk mixture with the beaten egg whites, and then use a spatula to combine these two masses.
  • Pour the mixture into the mold. Hit the mold several times from the work surface to let the air out. Then place the mold on the baking sheet.
  • Bake biscuits for 25 to 30 minutes. After 25 minutes, use a toothpick to check if the biscuits are ready.
  • Allow the biscuit to cool completely, then cut into three parts.
  • Whip the sweet cream, then add condensed milk, and vanilla extract to the cream. Then mix everything again. Finally, add the almond sauce and combine with the cream using a spatula.
  • Fold the cake, then a layer of biscuits and a layer of cream. The layer of biscuits should comes at the end.
  • Prepare the ganache. Start by heating the sweet cream, add the chocolate to the hot sweet cream. Leave for 1 minute, then stir with a spatula.
  • Leave the ganache in the fridge for 10 minutes.
  • Stir the ganache after cooling and apply over the surface of the cake.
  • Coat the cake with coconut and sprinkle with pieces of almonds.
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