There’s a quite a few flavor components to this cake and it was so hard to actually figure out what to name this cake. Multiple flavors that make a balanced, and super delicious cake. My almond peach Biscoff cake with Dulcey faux meringue buttercream is made up of buttery, tender almond cake, filled with caramelized peaches, Biscoff cookie almond streusel, and roasted white chocolate (Dulcey) faux meringue buttercream. It’s out of this world delicious and a must bake for cake lovers.
Almond Cake
The almond flavor in this cake comes from almond extract. Very little, only 1 teaspoon is used in this recipe because almond extract is can be very strong. The small amount of extract in this cake gives just enough flavor without being overpowering or too artificial tasting.
Both white and brown sugars are used in this recipe. I added a bit of brown sugar to give the cake more depth and more of a caramel flavor. This almond cake is super tender, moist and fluffy.
Caramelized Peaches
I made both a peach compote and caramelized peaches for this cake, to see which one I preferred. The caramelized peaches won, hands down. Loads more flavor than a compote. Sauté fresh sliced peaches with butter, brown sugar, cinnamon and salt until tender and caramelized. Let the peaches cool to room temperature before assembling the cake.
The peaches can be refrigerated once cooled, but note that some of the butter will solidify again. Let the peaches come to room temperature, then give them a good stir. Now they are ready to use.
Almond Biscoff Streusel
I love adding crunchy elements to cakes. It adds texture to otherwise soft cake and soft fillings. I love Biscoff cookies, so I obviously needed to make a streusel with them. Biscoff crumbs, melted butter, brown sugar, flour, salt, cinnamon and sliced almonds are mixed to together, and baked for 8 minutes until fragrant and light golden brown. It’s hard to see if the streusel has reached golden brown, but you should be able to tell by looking at the almonds. Don’t over bake as the almonds can burn quite quickly.
Dulcey Faux Meringue Buttercream
So happy to introduce faux meringue buttercream to the blog today. It’s like Swiss or Italian meringue, without actually having to heat up egg whites or make a sugar syrup. For this recipe, pasteurized carton egg whites are used. These are safe to eat out of the carton. The whites are whipped with powdered sugar until thick, followed by softened butter, then whipped until light and fluffy. Melted Dulcey chocolate is then poured in and beaten on low speed until fully combined. This buttercream is much faster and easier than traditional meringue style buttercream. It’s also a lot sweeter, making it sort of like an American/meringue buttercream hybrid.
Dulcey chocolate is white chocolate that has been slowly heated and caramelized. It turns golden brown and has a deep nutty, caramelized flavor. It’s incredibly yummy. For this recipe, I used Valrhona Blonde Dulcey chocolate bars, but you can roast white chocolate in the oven if you aren’t able to source Dulcey.
If you make this almond peach Biscoff cake with Dulcey faux meringue buttercream, let me know! Drop a comment or tag me on Instagram. I love seeing your bakes and creations.
Enjoy!
Ash xx
For more delicious cake recipes, check out these posts:
Smoked Old Fashioned Cocktail Layer Cake
Chocolate Hazelnut Praline Cake
Champagne Strawberry Truffle Cake
Almond Peach Biscoff Cake with Dulcey Faux Meringue Buttercream
Equipment
- 2 or 3 8×2 inch cake pans
Ingredients
Almond Cake
- 14 ounces (397g) cake flour
- 10 ounces (284g) granulated sugar
- 4 ounces (113g) light brown sugar
- 1 teaspoon fine sea salt
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 8 ounces (226g) unsalted butter, room temperature
- 12 ounces (340g) whole milk
- 3 ounces (85g) canola oil
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1 teaspoon almond extract
Caramelized Peaches
- 2 tablespoons unsalted butter
- 3 tablespoons light brown sugar
- 2 cups (340g) fresh peaches, peeled and thinly sliced About 4 medium sized peaches
- 1 teaspoon lemon juice
- ¼ teaspoon fine sea salt
- ½ teaspoon cinnamon
Almond Biscoff Streusel
- 3 tablespoons unsalted butter, melted
- 2 tablespoons light brown sugar
- ¼ teaspoon fine sea salt
- ½ teaspoon cinnamon
- ¾ cup (64g) Biscoff cookie crumbs
- ⅓ cup (40g) all purpose flour
- ⅓ cup (28g) sliced almonds
Dulcey Faux Meringue Buttercream
- 8 ounces dulcey chocolate ( I used Valrhona Blond Dulcey bars)
- ¾ cup (170g) pasteurized egg whites
- 4½ cups (568g) powdered sugar
- 3 cups (678g) unsalted butter, softened and cubed
- ½ teaspoon fine sea salt
- 2 teaspoons pure vanilla extract
Instructions
Almond Cake
- Preheat the oven to 350F. Prepare the cake pans. You can use 3-8" pans for a 3 layer cake, or 2 -8" pans, then torte in half, for a 4 layer cake. Brush the bottoms and sides of your cake pans with melted butter. Line the bottoms and sides with parchment paper.
- In the bowl of a stand mixer, combine the cake flour, granulated sugar, brown sugar, baking powder, baking soda, and salt. On low speed, mix for 1 minute to combine.
- In a large measuring cup, whisk together the eggs, oil, vanilla, and almond extract.
- With the mixer on low-medium speed, add in the softened butter pieces, one or two pieces at a time. Mix until the mixture resembles cornmeal. You should be able to gather a bit in your hand, squeeze and you have a solid piece. This means the butter is evenly distributed.
- With the mixer still on low, stream in the whole milk and mix until the flour mixture is *just* moistened. The batter will be super thick.
- Pour the remaining milk into the measuring cup with the eggs, oil, vanilla, and almond.
- Turn the mixer speed to medium (4 or 6) and beat for *2-3 full* minutes. The mixture should be whipped, thick, and lighter in color.
- Stop the mixer. Scrape the sides and bottom of the bowl to ensure everything is properly mixed.
- Turn the mixer speed on low, add the eggs, oil, milk, vanilla, and almond mixture in three parts, scraping down the bowl after each addition has been mixed in.
- Give the bowl a final scrape and mix with a spatula. Evenly divide the batter among the prepared pans.
- Bake the layers for 30-40 minutes for 3 pans, 40-50 minutes for 2 pans. Start checking the cake at 30-35 minutes to test for doneness. Cakes are done when a toothpick comes out clean or with a few moist crumbs, and the top of the cake feels springy and set when touched. Leave the oven on for the streusel.
- Tap each cake pan firmly against the counter to remove excess steam. If your cakes dome at all, use a clean kitchen towel to gently push the domes down. Cool the cakes for 15 minutes in the pans.
- Run a palette or butter knife around the cakes in their pans before turning them out to cool completely on cooling racks.
- Wrap in plastic wrap and chill in the refrigerator.
Caramelized Peaches
- In a skillet over medium-low heat, combine the butter and brown sugar and cook until melted and bubbling.
- Add the peaches, lemon juice, salt, and cinnamon to the skillet.
- Cook until the peaches have softened, and the sauce has thickened slightly, about 6-8 minutes. Allow the mixture to cool completely.
Almond Biscoff Streusel
- Line a small cookie sheet with parchment paper.
- In a medium bowl, melt the butter in the microwave, about 30-45 seconds.
- Whisk in the brown sugar, salt, and cinnamon.
- Add the Biscoff cookie crumbs and flour to the bowl and stir to coat.
- Stir in the sliced almonds.
- Pour the streusel onto the parchment paper in an even layer.
- Bake for 8 minutes. Let the cool completely.
Dulcey Faux Meringue Buttercream
- Finely chop the dulcey chocolate, and place it in a microwave-safe bowl.
- Microwave in 30-second increments, stirring after every 30 seconds to prevent overheating.
- Let the melted chocolate cool until it is completely room temperature.
- In the bowl of a stand mixer fitted with the paddle attachment, place the pasturized egg whites and powdered sugar. Mix on low speed until combined.
- Turn the mixer up to medium-high speed and mix for 6-8 minutes.
- Turn the speed down to medium-low and add the butter, a few pieces at a time.
- Add the salt and vanilla. Scrape down the bottom and sides of the bowl with a spatula.
- Turn up the speed to medium and beat the buttercream for 10 minutes. It might look curdled at first, but keep mixing, it will come together to become creamy and smooth.
- Add the room temperature melted chocolate and mix on low until completely combined.
Assembly
- Work with chilled cake layers. Using a long serrated knife torte the layers, cutting them evenly in half. You will have four cake layers total. The tops of the cakes will be the center two layers of your cake. If you made your cake in 3 pans, skip this step.
- Put one of the cake layers, cut side up onto an 8" cake board or directly onto a cake stand.
- Spread a thin, even layer of the butter on the cake layer with an offset spatula. Pipe a rim (or dam) of buttercream around the edge of the cake layer.
- Spread 1/3 of the peaches over the cake layer.
- Sprinkle the almond Biscoff streusel on top of the peaches. Pat into place.
- Spread about one cup of the buttercream on top of the curd/crumble using an offset spatula to evenly distribute the buttercream.
- Place the second cake layer on top, top up, and press down gently so that the layer is adhered to the buttercream. Repeat steps 3-6.
- Place the third cake layer on top, top up, and press down gently so that the layer is adhered to the buttercream. Repeat steps 3-6.
- Place final cake layer on top and frost with the remaining buttercream. Chill for 30 minutes.
- Cut into slices and serve.
