Search
Close this search box.

Recipe for Almond Cake with Cream Cheese, Ganache and Fresh Strawberry Filling, Vanilla Buttercream Icing and Pink Poured Fondant by Dawn’s Recipes

Table of Contents

Recipe for Almond Cake with Cream Cheese, Ganache and Fresh Strawberry Filling, Vanilla Buttercream Icing and Pink Poured Fondant by Dawn's Recipes

We’ve outlined all the ingredients and directions for you to make the perfect Almond Cake with Cream Cheese, Ganache and Fresh Strawberry Filling, Vanilla Buttercream Icing and Pink Poured Fondant. This dish qualifies as a Advanced level recipe. It should take you about 6 hr 25 min to make this recipe. The Almond Cake with Cream Cheese, Ganache and Fresh Strawberry Filling, Vanilla Buttercream Icing and Pink Poured Fondant recipe should make enough food for 35 to 45 servings.

You can add your own personal twist to this Almond Cake with Cream Cheese, Ganache and Fresh Strawberry Filling, Vanilla Buttercream Icing and Pink Poured Fondant recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential bakeware items that might be necessary for this Almond Cake with Cream Cheese, Ganache and Fresh Strawberry Filling, Vanilla Buttercream Icing and Pink Poured Fondant recipe.

Ingredients for Almond Cake with Cream Cheese, Ganache and Fresh Strawberry Filling, Vanilla Buttercream Icing and Pink Poured Fondant

  • 1 9/10 pounds liquid shortening
  • 1/2 cup inverted sugar
  • 1/4 ounce high-quality vanilla
  • 2 1/2 pounds cake flour
  • 2 1/4 pounds granulated sugar
  • 4 ounces milk powder
  • 1 1/2 ounces baking powder
  • 1 1/4 ounces fine sea salt
  • 1/4 ounce cream of tartar
  • 3 pounds egg whites
  • 1 pound whole eggs
  • 4 ounces water
  • 1 1/2 teaspoons natural almond extract
  • Ganache, recipe follows
  • Cream Cheese Filling, recipe follows
  • Fresh strawberries, sliced thin
  • Vanilla Buttercream Icing, recipe follows
  • Pink Poured Fondant, recipe follows
  • 16 ounces high-quality dark chocolate, discs or chopped (2 cups)
  • 1 cup heavy cream
  • 2 pounds high-ratio shortening
  • 1 pound cream cheese, softened
  • 5 pounds confectioners’ sugar
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon high-quality vanilla
  • 1 teaspoon butter emulsion
  • 2 1/2 pounds high-ratio shortening
  • 5 pounds confectioners’ sugar
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon high-quality vanilla
  • 1 teaspoon butter emulsion
  • 5 pounds confectioners’ sugar
  • 8 ounces water
  • 5 ounces corn syrup
  • 1 teaspoon natural almond extract
  • 1 teaspoon high-quality vanilla
  • 2 teaspoons liquid whitener for icing
  • 1/2 teaspoon pink gel food coloring, such as Chefmaster

Directions for Almond Cake with Cream Cheese, Ganache and Fresh Strawberry Filling, Vanilla Buttercream Icing and Pink Poured Fondant

  1. Preheat the oven to 325 degrees F.
  2. Prepare two 16-inch cake pans by greasing them and lining the bottoms with parchment paper.
  3. In the bowl of an electric mixer fixed with the paddle attachment, add the liquid shortening, inverted sugar and vanilla. Then add the cake flour, granulated sugar, milk powder, baking powder, sea salt and cream of tartar. Mix on speed 1 for 1 minute. Then add half of the egg whites and mix on speed 1 for 3 minutes.
  4. Add the remaining egg whites and mix on speed 1 for 1 minute. Then mix on speed 3 for 3 minutes. Stop the mixer, scrape the bowl, and add the whole eggs, water and almond extract. Mix on speed 1 for 1 minute. Then on speed 3 for 3 minutes. Lastly, mix on speed 1 for 10 minutes.
  5. Fill the cake pans two-thirds full and bake until golden and a tester such as a toothpick comes out clean, 35 to 45 minutes. Let the cakes cool completely.
  6. To assemble the cake: Torte the cooled cakes (level and split them horizontally into 2 layers each). Generously spread a layer of the Ganache on the first layer of cake, then a generous layer of Cream Cheese Filling. Layer some fresh strawberries on top of the Cream Cheese Filling. Repeat with the next 2 cake layers. Top with the last cake layer and ice the cake smooth with the Vanilla Buttercream Icing. Lastly, pour a thin layer of Pink Poured Fondant over the top of the cake, letting it drip down the sides.
  7. In a microwave-safe glass bowl, heat the chocolate in the microwave in 30-second intervals until melted, stirring between each intervals. Add the cream and mix with a spatula until smooth. Let cool.
  8. In the bowl of an electric mixer fitted with the paddle attachment, cream the shortening and cream cheese until smooth. Then add the confectioners’ sugar, sea salt, vanilla and butter emulsion. Mix it all on medium speed for 8 to 10 minutes.
  9. In the bowl of an electric mixer fitted with the paddle attachment, cream the shortening until smooth. Then add the confectioners’ sugar, sea salt, vanilla and butter emulsion.
  10. Mix it all on medium speed for 8 to 10 minutes.
  11. In the bowl of an electric mixer fitted with the paddle attachment, add the confectioners’ sugar, then the water, corn syrup, almond extract, vanilla, liquid whitener and food coloring. Mix it all on medium speed until smooth, about 10 minutes. Yield: enough for one 16-inch layer cake.

Bakeware for your recipe

You will find below are bakeware items that could be needed for this Almond Cake with Cream Cheese, Ganache and Fresh Strawberry Filling, Vanilla Buttercream Icing and Pink Poured Fondant recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.

  • Cooking pots
  • Frying pan
  • Steamers
  • Colander
  • Skillet
  • Knives
  • Cutting board
  • Grater
  • Saucepan
  • Stockpot
  • Spatula
  • Tongs
  • Measuring cups
  • Wooden Spoon

Categories in this Recipe

  • Baking – Baking is a method of preparing food that uses dry heat, typically in an oven, but can also be done in hot ashes, or on hot stones. The most common baked item is bread but many other types of foods are baked. Heat is gradually transferred “from the surface of cakes, cookies, and breads to their center. As heat travels through, it transforms batters and doughs into baked goods and more with a firm dry crust and a softer center”. Baking can be combined with grilling to produce a hybrid barbecue variant by using both methods simultaneously, or one after the other. Baking is related to barbecuing because the concept of the masonry oven is similar to that of a smoke pit.Because of historical social and familial roles, baking has traditionally been performed at home by women for day-to-day meals and by men in bakeries and restaurants for local consumption. When production was industrialized, baking was automated by machines in large factories. The art of baking remains a fundamental skill and is important for nutrition, as baked goods, especially breads, are a common and important food, both from an economic and cultural point of view. A person who prepares baked goods as a profession is called a baker. On a related note, a pastry chef is someone who is trained in the art of making pastries, desserts, bread and other baked goods.
  • Dessert – Dessert (/dɪˈzɜːrt/) is a course that concludes a meal. The course consists of sweet foods, such as confections, and possibly a beverage such as dessert wine and liqueur. In some parts of the world, such as much of Central Africa and West Africa, and most parts of China, there is no tradition of a dessert course to conclude a meal.The term dessert can apply to many confections, such as biscuits, cakes, cookies, custards, gelatins, ice creams, pastries, pies, puddings, macaroons, sweet soups, tarts and fruit salad. Fruit is also commonly found in dessert courses because of its naturally occurring sweetness. Some cultures sweeten foods that are more commonly savory to create desserts.
  • Cake – Cake is a form of sweet food made from flour, sugar, and other ingredients, that is usually baked. In their oldest forms, cakes were modifications of bread, but cakes now cover a wide range of preparations that can be simple or elaborate, and that share features with other desserts such as pastries, meringues, custards, and pies.The most commonly used cake ingredients include flour, sugar, eggs, butter or oil or margarine, a liquid, and a leavening agent, such as baking soda or baking powder. Common additional ingredients and flavourings include dried, candied, or fresh fruit, nuts, cocoa, and extracts such as vanilla, with numerous substitutions for the primary ingredients. Cakes can also be filled with fruit preserves, nuts or dessert sauces (like pastry cream), iced with buttercream or other icings, and decorated with marzipan, piped borders, or candied fruit.Cake is often served as a celebratory dish on ceremonial occasions, such as weddings, anniversaries, and birthdays. There are countless cake recipes; some are bread-like, some are rich and elaborate, and many are centuries old. Cake making is no longer a complicated procedure; while at one time considerable labor went into cake making (particularly the whisking of egg foams), baking equipment and directions have been simplified so that even the most amateur of cooks may bake a cake.
  • Cream Cheese Recipes
  • Almond Recipes
  • Nut Recipes
  • Fruit – In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering.Fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. Edible fruits in particular have long propagated using the movements of humans and animals in a symbiotic relationship that is the means for seed dispersal for the one group and nutrition for the other; in fact, humans and many animals have become dependent on fruits as a source of food. Consequently, fruits account for a substantial fraction of the world’s agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings.In common language usage, “fruit” normally means the fleshy seed-associated structures (or produce) of plants that typically are sweet or sour and edible in the raw state, such as apples, bananas, grapes, lemons, oranges, and strawberries. In botanical usage, the term “fruit” also includes many structures that are not commonly called “fruits”, such as nuts, bean pods, corn kernels, tomatoes, and wheat grains.
  • Strawberry – The garden strawberry (or simply strawberry; Fragaria × ananassa) is a widely grown hybrid species of the genus Fragaria, collectively known as the strawberries, which are cultivated worldwide for their fruit. The fruit is widely appreciated for its characteristic aroma, bright red color, juicy texture, and sweetness. It is consumed in large quantities, either fresh or in such prepared foods as jam, juice, pies, ice cream, milkshakes, and chocolates. Artificial strawberry flavorings and aromas are also widely used in products such as candy, soap, lip gloss, perfume, and many others.The garden strawberry was first bred in Brittany, France, in the 1750s via a cross of Fragaria virginiana from eastern North America and Fragaria chiloensis, which was brought from Chile by Amédée-François Frézier in 1714. Cultivars of Fragaria × ananassa have replaced, in commercial production, the woodland strawberry (Fragaria vesca), which was the first strawberry species cultivated in the early 17th century.The strawberry is not, from a botanical point of view, a berry. Technically, it is an aggregate accessory fruit, meaning that the fleshy part is derived not from the plant’s ovaries but from the receptacle that holds the ovaries. Each apparent “seed” (achene) on the outside of the fruit is actually one of the ovaries of the flower, with a seed inside it.In 2019, world production of strawberries was 9 million tonnes, led by China with 40% of the total.

Chef Dawn

Chef Dawn lives and breathes food, always seeking new ingredients to whip up super simple recipes that are big on bold flavor. Being half French, she tends to treat food as a source of pleasure rather than just fuel for our bodies.

More Recipes

Chef Dawn

Chef Dawn

Chef Dawn lives and breathes food, always seeking new ingredients to whip up super simple recipes that are big on bold flavor. Being half French, she tends to treat food as a source of pleasure rather than just fuel for our bodies Read Full Chef Bio Here .

Read more exciting recipes!

Looking for some cooking inspiration?

Why not subscribe to our monthly recipe list? From seasonal recipes to new cooking trends that are worth trying, you will get it all and more right to your inbox. You can either follow the recipes exactly or use them as inspiration to create your own dishes. And the best part? It’s free!

recipe