Almond Milk Cake



  • ‍3 egg whites
  • 7 oz. almond paste
  • 12 egg yolks
  • 12 egg whites
  • 10 oz. sugar, granulated
  • 1 tsp. vanilla extract
  • 7 oz. cake flour 6 cups skim milk
  • 1 ½ cup honey
  • ½ tsp. vanilla extract
  • ¾ cup sugar, granulated
  • 2 cups lowfat (neufchatel) cream cheese
  • ¾ tbsp. toasted crushed almond slivers


  1. ‍Gradually mix the 3 egg whites into the almond paste to soften it.
  2. Whip the 12 egg yolks with 3 oz. sugar to ribbon stage. Add the vanilla extract and slowly add this to the almond paste.
  3. Whip the 12 egg whites to soft peaks with remaining 7 oz. sugar and carefully fold into yolk mixture. Then fold in the cake flour.
  4. Immediately spread the batter on a paper-lined sheet pan (do not use any spray oil). Bake at 350 degrees F for 10–12 minutes until done. Allow to cool. Cut cake into three equal sheets.
  5. Heat the milk and honey with the vanilla extract to a low simmer.
  6. Assemble the layers by spreading lightly with a low-fat cream cheese and sugar mix.
  7. With a bamboo skewer or toothpick, poke holes in the sheet cake. Pour the milk mixture over the cake and refrigerate until cold.
  8. Cut rectangular shaped pieces about 2 X 3 inches and sprinkle with lightly toasted, crushed almond slivers.