Frangipane cream cake – recipesshubb

Frangipane Cream Cake (Thermomix Recipe)

If you love almond flavor, buttery pastry, and a custardy texture, this Frangipane Cream Cake is a must-try. Frangipane is an almond-based cream that bakes to a rich, soft, and slightly nutty filling, perfect for cakes, tarts, or puff pastry bases. Using the Thermomix, you can make this decadent dessert quickly, with smooth, velvety cream and perfectly blended almond flavor.

Ingredients

For the Pastry Base (Shortcrust or Puff Pastry):

200 g plain flour
100 g unsalted butter, cold and cubed
50 g sugar
1 egg
Pinch of salt

For the Frangipane Cream:

100 g unsalted butter, softened
100 g sugar
100 g ground almonds
2 eggs
20 g plain flour
1 teaspoon almond extract (optional for extra almond flavor)

For the Topping (Optional):

Sliced almonds for garnish
Powdered sugar for dusting
Fresh berries or fruit

Equipment

Thermomix
20–22 cm tart or cake pan
Mixing spatula
Rolling pin (for pastry)
Oven

Instructions

Step 1: Prepare the Pastry

Place flour, butter, sugar, and salt into the Thermomix bowl.
Mix 15 seconds on speed 5 until it resembles breadcrumbs.
Add the egg and mix 10–15 seconds on speed 5 until the dough comes together.
Wrap in cling film and chill in the fridge for 30 minutes.

Step 2: Preheat Oven

Preheat your oven to 180°C (350°F). Grease your cake or tart pan lightly.

Step 3: Roll Out Pastry

Roll out the chilled pastry on a lightly floured surface to fit your pan.
Place it in the pan, pressing gently to cover the base and sides evenly.
Prick the base lightly with a fork to prevent bubbling during baking.

Step 4: Make the Frangipane Cream

Place butter and sugar in the Thermomix bowl. Cream for 1 minute on speed 4 until smooth and fluffy.
Add ground almonds, eggs, flour, and almond extract. Mix for 20–30 seconds on speed 4 until fully combined and smooth.
Scrape down the sides and give a final 5-second mix to ensure everything is incorporated.

Step 5: Assemble and Bake

Pour the frangipane cream into the prepared pastry shell.
Smooth the top with a spatula and sprinkle with sliced almonds, if using.
Bake for 30–35 minutes until the frangipane is set, golden, and slightly puffed.
Remove from oven and allow to cool before serving. Dust with powdered sugar or decorate with berries for a beautiful finish.

Tips for the Perfect Frangipane Cake

Use room temperature butter for a smoother, creamier frangipane.
Chill the pastry dough—this prevents shrinking during baking.
Don’t overmix the frangipane once eggs are added; it keeps the texture light.
Almond extract enhances flavor, but don’t overdo it—1 teaspoon is enough.
Optional blind bake: For a crisper base, bake the pastry for 10 minutes before adding the frangipane.

Variations

Fruit Frangipane Cake: Add sliced pears, apples, or berries on top of the cream before baking.
Chocolate Almond Cake: Mix in 30 g cocoa powder into the frangipane cream for a chocolate twist.
Mini Tart Version: Use this recipe for individual tarts; adjust baking time to 20–25 minutes.
Gluten-Free: Replace the flour in the pastry and frangipane with almond flour and a little cornstarch.

Storage

Room Temperature: Store in an airtight container for 1–2 days.
Refrigerator: Can last 3–4 days; allow to come to room temperature before serving.
Freezing: Frangipane cream cake freezes well. Wrap tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge before serving.

Serving Suggestions

Serve warm or at room temperature.
Pair with vanilla ice cream or a dollop of whipped cream.
Garnish with sliced almonds, powdered sugar, or fresh berries for a café-style presentation.

Why Thermomix Makes This Cake Easy

Using the Thermomix means:

The frangipane cream is smooth and lump-free every time.
You can quickly mix the pastry without overworking it.
Cleanup is minimal, and timing is faster than traditional methods.

With this method, your frangipane cream cake will come out rich, tender, and perfectly almond-scented, impressing friends and family alike.