“When my mother and I used to go shopping in town I’d always get excited to go to K-Mart because they had Alpine White bars in the checkout aisles

Alpine Almond Cake

This Alpine Almond Cake is a refined and moist dessert with delicate almond and vanilla notes, topped with a fluffy whipped white chocolate ganache. Finished with sliced almonds, it’s ideal for special occasions or a sweet indulgence.

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Ingredients

For the Cake:

Ingredient	Quantity
Cake flour	2 1/4 cups
Granulated sugar	1 cup
Baking powder	1 1/4 teaspoons
Baking soda	1/4 teaspoon
Unsalted butter (room temp, cubed)	3/4 cup
Large eggs (room temperature)	2
Greek yogurt	1/2 cup + 2 tablespoons
Vanilla extract	2 teaspoons
Almond extract	1/2 teaspoon
Whole milk (room temperature)	1/2 cup

For the Frosting:

Ingredient	Quantity
White chocolate (chopped)	7 ounces
Heavy cream	1 1/3 cups (divided)
Vanilla extract	1 tablespoon
Almond extract	1/4 teaspoon
Sliced almonds	1/2 cup (for garnish)

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Instructions

To Make the Cake:

1. Preheat Oven & Prepare Pans:
   Preheat oven to 310°F (155°C). Grease two 8-inch cake pans and line the bottoms with parchment paper.
2. Mix Dry Ingredients & Butter:
   In a large bowl, sift together cake flour, sugar, baking powder, and baking soda. Add cubed butter and beat with an electric mixer on low until the mixture resembles coarse sand.
3. Add Eggs and Yogurt:
   Add eggs, Greek yogurt, vanilla, and almond extract. Mix until just combined.
4. Incorporate Milk:
   Slowly add the milk in three parts, beating well after each addition. Continue beating the batter for 1–2 minutes on medium speed until smooth and light.
5. Divide & Bake:
   Divide batter evenly between prepared pans (about 480 grams or 16.9 ounces per pan). Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool:
   Let cakes cool in the pans for 5 minutes, then transfer to a wire rack. Cool completely before frosting.

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To Make the Frosting:

1. Melt Chocolate with Cream:
   Combine white chocolate and 1/3 cup heavy cream in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until smooth.
2. Add Remaining Cream & Chill:
   Stir in remaining 1 cup heavy cream. Cover and refrigerate for at least 3 hours, until fully chilled.
3. Whip Ganache:
   Once cold and firm, beat the ganache until light, fluffy, and doubled in volume. Mix in vanilla and almond extracts just until combined.

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To Assemble the Cake:

1. Level the Cakes:
   Use a serrated knife to level the tops of each cake layer if needed.
2. Assemble the Layers:
   Place a small dollop of frosting on a cake board or plate. Set the first cake layer on top.
3. Frost Between Layers:
   Spread frosting evenly over the first layer, then add the second cake layer.
4. Frost the Cake:
   Cover the top and sides of the cake with the remaining frosting, smoothing with a spatula.
5. Garnish:
   Press sliced almonds onto the sides or sprinkle on top for a decorative finish.