Indulge in the decadence of Sour Cream Cake, or Bizcocho de Nata, a delightful dessert that beautifully marries the rich flavors of almond and the creamy texture of whipped cream. This fluffy cake is perfect for any gathering, celebration, or simply to enjoy with your favorite cup of coffee or tea. Each bite is an invitation to savor the lightness and flavor that this cake brings to the table.
With just a handful of simple ingredients, you can create a comforting treat that is sure to impress. The recipe is straightforward, making it easy for bakers of all levels to whip up this delicious cake. Perfect for satisfying your sweet tooth, this Sour Cream Cake is a dessert you’ll want to share with family and friends, making every occasion a bit sweeter.
- In a bowl, whisk together 4 eggs and 125 g of powdered sugar until well combined. Gradually add 125 g of softened butter and mix until the batter is smooth.
- Gently fold in 170 g of finely ground almonds and 80 ml of drained whipped cream until everything is nicely blended and there are no flour lumps.
- Grease a cake mold with butter and dust it with flour to keep your cake from sticking.
- Pour the cake batter into the prepared mold and bake it in a preheated oven at 180°C (350°F) for 40 minutes. For the last 15 minutes, cover the cake with aluminum foil to prevent it from browning too much.
- Once baked, remove the cake from the oven and let it cool slightly before serving. Slice, share, and enjoy your delectable sour cream cake!
