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Moist Apple Almond Cream Cake
A tender, buttery cake made with a light yogurt‑based batter, swirled with rich almond cream and topped with thinly sliced apples. Perfect for Epiphany or any celebration, this French‑style cake is moist, fragrant with vanilla, and finishes with a glossy apricot glaze.
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Critical Success Points
- • Ensuring the batter is smooth and free of lumps.
- • Keeping the butter soft (not melted) when making the almond cream to avoid curdling.
- • Piping the almond cream evenly so the apple slices sit flat.
- • Baking until a clean knife test; under‑baking leads to a soggy centre.
Safety Warnings
- • Handle the hot oven and baking pan with oven mitts.
- • Melted butter is hot; pour slowly to avoid burns.
- • Use a sharp knife carefully when peeling and slicing apples.
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