Amigthalou Cake

Amigthalou cake is a traditional Greek pastry made from thin layers of sponge cake soaked in syrup alternated with layers of a custard filling. The entire cake is frosted in a whipped cream topping. Extremely moist and decadent, this cake takes time to make, but the effort is well worth it!

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14 eggs
1 3/4 cup sugar
1 3/4 cup flour
1 cup sliced almonds, toasted
2 cups 35% cream
1 cup icing sugar
1 package stabilizer (Whip It)

Ingredients – Custard
2 cups 4% milk
2 packages vanilla sugar
3 egg yolks
1 cup sugar
1 package gelatin powder
2 cups 35% cream

Ingredients – Simple Syrup
1 cup sugar
1 cup water
2 teaspoons lemon juice

Prepare the custard filling a day in advance as it needs time to set. To make the custard, combine milk and vanilla sugar in a pot and bring to a boil. Remove from heat. In a mixing bowl, beat the egg yolks with the sugar until light and fluffy. Once light and fluffy, pour in one cup of the milk into the egg mixture while continuing to beat. Once the milk has been added, pour the egg mixture back into the pot. Turn the heat to a simmer and stir the mixture continuously until it reaches 185°F. Remove from the heat. Melt the gelatin in 1/4 cup cold water. Mix into the milk mixture. Allow this mixture to cool completely. In the meantime, beat the 35% cream to stiff peaks. Fold into the cooled milk mixture. Spread the custard on a cookie sheet lined with parchment paper. Place plastic wrap directly on the custard to avoid creating a film. Refrigerate overnight to set.

Prepare the simple syrup by combining the sugar, water, and lemon juice together in a pot. Bring to a boil and allow to simmer until slightly thickened (approximately 5 minutes). Store in a squeeze bottle for easy application.

The next day, prepare the cake by beating the egg whites to form stiff peaks. Add the sugar slowly, followed by the yolks, adding them one at a time. Beat the eggs for 25 minutes. While the eggs are beating, preheat your oven to 350°F and line three cookie sheets with parchment paper. After 25 minutes, fold the flour in slowly until it is fully incorporated. Divide the dough evenly between the cookie sheets and, using a pastry knife, even out the top as much as possible. Bake for 15 minutes until golden brown and a toothpick inserted comes out clean. Lift the cake out of the cookie sheet with the parchment paper and place on a wire rack to cool. While the cake is warm, drizzle with the prepared simple syrup to soak.

To assemble the cake, flip the soaked cake onto your serving tray and remove the parchment paper lining. Add a layer of the custard, followed by the toasted almonds. Add a second layer of the soaked cake, followed by another layer of custard and toasted almonds. Add the final layer of soaked cake. If necessary, trim the edges so that they are completely even. Crumb coat the cake with the custard and place in the refrigerator for 15 minutes.

In the meantime, beat the 35% cream until stiff peaks form. Add the icing sugar and stabilizer and beat until blended. Cover the entire cake with the whipping cream and sprinkle the top with the toasted almonds. This cake can be made a day ahead. Makes one 12” x 16” cake (serves 20 to 24). Note: For a smaller cake, divide the recipe in half and use smaller sheet pans or cut the larger sheet pan cake in half.

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