Hello my friends! Today Im sharing my favorite cake in the WORLD! This is a beautiful cake with a fluffy consistency and a sweet almond flavored buttercream frosting with sugar glass crunch texture on top.

It's delicious! You won't regret doing it.

Let's start!

Supplies

For the cake:

12 egg whites
2 cups Flour
1 1/2 cups of Sugar
1 tablespoon of almond essence (also called almond extract)
1 Tablespoon baking powder
1 Tablespoon of Cream of tartar (optional)

For the Buttercream Frosting:

125gr Butter
1 pound of icing sugar also called powdered sugar
1/4 cup of milk
2 tablespoon of almond essence (also called almond extract)

For the sugar glass:

1/4 cup of water
1 cup of sugar
1 tablespoon of Cream of tartar (optional)

Step 1: Separate the Egg Whites and Yolks

Photos are in the order of the steps!

Carefully separate the 12 egg whites from the yolks using mixing bowls. One for the egg whites and one for the yolks.
Tip to avoid contamination: Separate the whites from the yolks one by one using a third bowl after each egg to ensure that no broken yolks contaminate the bowl with all the whites.
Since we're not using the yolk, once you have all 12 egg whites, save them for another recipe!

Step 2: Whip the Egg Whites to Stiff Peaks

Photos are in the order of the steps!

Preheat the oven at 350 degrees Fahrenheit (177 degrees Celsius) before this step.

Turn the mixer on medium speed and beat. You will start to see bubbles form and the egg whites will turn whiter.
Continuing to beat, add the sugar little by little with a spoon so that it is incorporated very well (this will cause the sugar to dissolve in the egg whites). Optional: In this step also add the cream of tartar, this ingredient acts as a stabilizer for egg whites but if you don't have it, it's not necessary!
After all the sugar is incorporated, beat on high speed until stiff peaks form, as shown in the photo.

Step 3: Mix and Bake

Photos are in the order of the steps!

Add the baking powder to the flour.
Sift the combination of flour and baking powder to the egg whites peaks.
With the help of a spatula, stir everything together with soft and enveloping movements.
Add 1 tablespoon of almond essence.
Once everything is incorporated transfer to a baking mold.
Bake for 50 minutes, at 350 degrees Fahrenheit (177 degrees Celsius).

Step 4: Make the Buttercream Frosting

Photos are in the order of the steps!

To start, set the butter out ahead of time so its soften. Beat the butter with a mixer for about one minute or until it’s smooth.
Add the sugar a little at a time on low speed, so that it does not end up all over the place.
Once the butter and powdered sugar are mixed together, add milk a little at a time to make the buttercream smoother. Finally add the almond essence to give it flavor.

Step 5: Spread the Buttercream Frosting

Photos are in the order of the steps!

Cover the hole cake with the buttercream frosting.
It should look like this! :)

Set aside, while making the last step, sugar glass.

Step 6: Make the Sugar Glass

Photos are in the order of the steps!

To begin, place water and sugar in a skillet.
Add the cream of tartar (this is optional, makes the sugar glass more firm). With the heat set to medium-low gently stir the mixture until it starts to boil.
When thermometer reaches 300 F (150 C) or if you don't have the thermometer like me, when you start to see it's becoming thicker texture, remove from heat and transfer immediately to a baking pan (lined with wax paper or sprayed with butter).
Allow it to sit until hardened for about 10 minutes.
Crack with a knife.

Step 7: Adding Sugar Glass to the Cake

Insert the sugar glases into the cake one by one on top and sides, the idea is for the cake to look really full of sugar glases.
Optional step: Repeat the sugar glass step, but this time do not let it harden on the tray, before it hardens, take a fork and begin to create threads of sugar all over the cake, like shown in the photo! It gives the cake a more beautiful look in my opinion.