Pastel de Gloria - Mexican Almond Cake

Ingredients

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• 1/2 cup (113g) unsalted butter, softened 1/2 cup (113g) unsalted butter, softened
• 4 large eggs 4 large eggs
• 1 teaspoon almond extract 1 teaspoon almond extract
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 cup (240ml) sweetened condensed milk 1 cup (240ml) sweetened condensed milk
• 1 cup (120g) ground almonds 1 cup (120g) ground almonds
• 1 cup (180g) semisweet chocolate chips 1 cup (180g) semisweet chocolate chips
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• Toasted almonds or powdered sugar, for garnish Toasted almonds or powdered sugar, for garnish

Nutrition

• Calories: 420 kcal / 1760 kJ
• Fat: 22g (Saturated Fat: 10g)
• Carbohydrates: 50g (Sugar: 32g)
• Protein: 8g
• Fiber: 2g
• Salt: 0.4g

Preparation

1. 1.
   Preheat the oven to 350°F (175°C). Grease and flour a 9-inch (23cm) round cake pan.
2. 2.
   In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
3. 3.
   Add the eggs one at a time, beating well after each addition. Stir in the almond extract.
4. 4.
   In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.
5. 5.
   Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. 6.
   While the cake is baking, prepare the filling by combining the sweetened condensed milk and ground almonds in a bowl. Mix well until smooth.
7. 7.
   Once the cake has cooled, carefully slice it in half horizontally to create two layers. Spread the almond filling evenly over the bottom layer and place the top layer back on.
8. 8.
   In a small saucepan, heat the heavy cream until it begins to simmer. Remove from heat and add the chocolate chips. Let it sit for a minute, then stir until smooth and glossy.
9. 9.
   Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides. Smooth the ganache with a spatula.
10. 10.
    Garnish the cake with toasted almonds or a dusting of powdered sugar. Refrigerate for at least 1 hour before serving to allow the flavors to meld together.

Treat your ingredients with care...

• Almonds — Toast the almonds in a dry skillet over medium heat until they turn golden and release a fragrant aroma. Be careful not to burn them.
• Sweetened condensed milk — Use a good quality brand for a rich and creamy filling.

Tips & Tricks

• For a more intense almond flavor, add a few drops of almond extract to the chocolate ganache.
• If you prefer a sweeter cake, sprinkle the layers with a little sugar syrup before adding the filling.
• Serve the Pastel de Gloria chilled for the best texture and flavor.
• Experiment with different garnishes such as fresh berries or a drizzle of caramel sauce.
• Store any leftovers in the refrigerator for up to 3 days.

Serving advice

Slice the Pastel de Gloria into generous portions and serve on dessert plates. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence.

Presentation advice

To enhance the presentation, dust the top of the cake with powdered sugar just before serving. Place a few toasted almonds on top for an elegant touch. Serve on a cake stand or a decorative platter.