Almond sponge cake layers

  • 5 eggs
  • 180 grams (6.35 ounces) sugar
  • 60 grams (2.12 ounces) almonds
  • 110 grams (3.88 ounces) flour
  • 1 teaspoon baking powder
  • 70 grams (2.47 ounces) vegetable oil
  • 20 grams (0.71 ounces) milk
  • vanilla extract to taste


  • 100 grams (3.53 ounces) cream (10%)
  • 20 grams (0.71 ounces) vanilla


  • 100 grams (3.53 ounces) cream (33-35%)
  • 100 grams (3.53 ounces) apricot puree
  • 8 grams (0.28 ounces) gelatin
  • 30 grams (1.06 ounces) water
  • 1 tablespoon powdered sugar


  • 200 grams (7.06 ounces) fruit puree (passionfruit + mango)
  • 70 grams (2.47 ounces) sugar
  • 3 grams (0.11 ounces) agar
  • 4 grams (0.14 ounces) pectin NH

Cream cheese filling

  • 500 grams (17.64 ounces) cream cheese
  • 150 grams (5.29 ounces) cream
  • 70 grams (2.47 ounces) powdered sugar


  • 500 grams (17.64 ounces) cream cheese
  • 100 grams (3.53 ounces) cream
  • 70 grams (2.47 ounces) powdered sugar


  • Electric Mixer

    Use a high-quality electric mixer to achieve the perfect consistency for your batters and creams. Tip: Start at low speeds and gradually increase to avoid splattering.

  • Mixing Bowls

    Have at least two large mixing bowls on hand for separating and combining ingredients. Tip: Stainless steel or glass bowls work best for temperature control.

  • Sieve

    Essential for sifting flour and other dry ingredients to ensure no lumps. Tip: Tap gently for an even sift.

  • Spatula

    A flexible silicone spatula is perfect for folding mixtures without losing air. Tip: Heat-resistant spatulas can also be used for stirring hot ingredients.

  • Cake Ring

    Necessary for setting the mousse and confit layers. Tip: Adjustable cake rings offer flexibility for different sizes.

  • Refrigerator

    Crucial for setting the cake layers. Tip: Ensure there's enough space in your fridge before starting the recipe.

  • Oven

    Preheated to the correct temperature for baking the almond sponge layers. Tip: Use an oven thermometer for accurate temperature reading.


Step 1

Step 1: Prepare the Sponge Cake LayersEnsure eggs are at room temperature. Separate the egg yolks from the egg whites. In a bowl, combine the egg yolks with 90 grams (3.20 ounces) of sugar and whip until fluffy and light in color. Gradually pour in the vegetable oil and milk, whipping thoroughly after each addition. In another bowl, start whipping the egg whites on medium speed; once they become bubbly, slowly incorporate the remaining sugar. Once all the sugar is added, increase to the highest speed and whip until stiff peaks form. Sift together the dry ingredients (flour, baking powder, and ground almonds) and fold into the egg mixture. Fold the egg yolk mixture into the egg whites, then add the dry ingredients and mix gently. Preheat the oven to 175-180°C (347-356°F). Pour the batter into a prepared cake tin and bake for 25-35 minutes. Do not open the oven in the first 25 minutes. Let the sponge cool, then wrap in plastic wrap and refrigerate for 6-8 hours. Cooling in the fridge helps the sponge firm up for easier cutting.

Step 2

Step 2: Prepare the MousseChill the mixing bowl and beaters beforehand. Whip the cream until soft peaks form. Combine the apricot puree with the powdered sugar, then fold in the whipped cream. Melt the gelatin in 30 grams of water (for about 10 seconds in the microwave). Add a small amount of the cream mixture to the gelatin, mix well, then fold it back into the main cream mixture. Transfer the mousse to a cake ring and place it in the freezer to set. Using chilled equipment helps the cream whip better.

Step 3

Step 3: Prepare the Confit In a saucepan, heat the fruit puree until it steams lightly. Mix the sugar, pectin, and agar together, then sprinkle over the heated puree. Cook for 3-4 minutes, stirring constantly. Pour the confit mixture over the mousse layer in the cake ring and place it back in the freezer to set. Ensure even sprinkling to avoid clumps.

Step 4

Step 4: Prepare the Cream Cheese Filling Combine the chilled cream cheese, cream, and powdered sugar in a bowl. Whip the mixture until stiff peaks form. Using chilled ingredients ensures a firmer filling.

Step 5

Step 5: Prepare the Frosting Combine the chilled cream cheese, cream, and powdered sugar. Whip until you achieve a smooth, stiff consistency similar to the cream cheese filling. Consistency is key for smooth frosting.

Step 6

Step 6: Assemble the Cake Layer the cake as follows: sponge cake, syrup, cream cheese filling, mousse + confit layer. Repeat the layers and finish with the sponge cake layer soaked with syrup. Refrigerate the cake for at least an hour before serving to ensure all layers set properly.


💡 **Serving Suggestions & Ideas** 💡

Imagine serving this elegant masterpiece at your next dinner party. Your guests will be enchanted by the layers of flavor and texture! After the cake is fully assembled and chilled, slice it with a sharp knife to reveal the beautiful layers inside. Tip: Dip the knife in hot water and wipe it clean between cuts for perfect slices every time. 💖

Complement the cake with a selection of fresh berries and a dollop of whipped cream on the side. 🍓 For an extra touch of elegance, sprinkle a light dusting of powdered sugar on top just before serving. 🌟 This pastry pairs wonderfully with a glass of sparkling wine or a cup of rich, aromatic coffee. 🥂☕


🌿 **Gluten-Free and Vegan Variations** 🌿

Going gluten-free? Use a gluten-free flour blend instead of regular flour. Ensure your baking powder is also certified gluten-free. 💪

Want to make it vegan? Substitute the eggs with a commercial egg replacer or make your own using flaxseeds (1 tbsp flaxseed meal + 3 tbsp water = 1 egg). Use coconut milk or another plant-based milk for the milk, and opt for vegan cream cheese. 🌱


  • How do I know when my cake is done baking?

    Insert a toothpick into the center of the cake; if it comes out clean or with a few crumbs, the cake is done.

  • Can I make the components in advance?

    Yes, you can prepare the sponge cake and confit a day ahead and store them in the fridge.

  • What should I do if my mousse doesn't set?

    Make sure the gelatin is fully dissolved and well incorporated. If it still doesn't set, try chilling it longer or adding a bit more gelatin.

  • How can I get smooth frosting without lumps?

    Ensure all your ingredients are chilled and sift your powdered sugar before mixing to avoid lumps.

  • Can I use different fruit purees for the confit?

    Absolutely! Feel free to experiment with your favorite fruits—strawberry, raspberry, or blueberry would be delicious.

  • What's the best way to store leftovers?

    Store any leftover cake in an airtight container in the fridge for up to 3 days for maximum freshness.

Nutrition facts

Almond Sunshine cake
Recipe Yield:8 servings
Calories:Approximately 475 calories per serving
Calories (Min - Max):450 - 500
Total Fat:30g
Saturated Fat:18g
Total Carbohydrate:40g
Total Sugars:30g