So, you want to learn how to make a million-dollar cake with almonds and Cadbury Dairy Milk flakes. That’s good news, because this is a special dessert. It is a luscious and layered delight that almost looks like it belongs in a Parisian patisserie. But there’s also something familiar and nostalgic about the taste. Think soft sponge, rich cream filling, a sprinkle of toasted almonds for crunch, and delicate flakes of Dairy Milk chocolate for a bit of sweetness. This is a special cake, in every way. So, preheat your oven and let’s create a magical cake together.
Ingredients:
For the sponge cake layers:
- 1½ cups all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup buttermilk
- ½ cup pineapple juice (fresh or canned)
For the filling:
- 1 cup crushed pineapple (drained)
- 1 cup heavy whipping cream
- ½ cup cream cheese (softened)
- ¼ cup powdered sugar
- ½ tsp vanilla extract
For the topping:
- ½ cup toasted almond slivers
- ½ cup Dairy Milk chocolate flakes or grated Dairy Milk bar
- Optional: whipped cream and fresh pineapple slices
Method:
- Preheat your oven to 175C or 350F, and grease two cake pans. Line the bottoms with parchment paper for a smooth release later. Set aside.
- In a bowl, sift together the flour, baking powder, baking soda, and salt. Sifting ensures a light, airy sponge and even mixing. Give it all a good mix and then set aside.
- In another bowl, use a handheld mixer or stand mixer to beat the softened butter and sugar until pale and fluffy. This step is important because it incorporates air and ensures your cake rises evenly.
- Crack in your eggs, one at a time, mixing well after each addition. Then add the vanilla and give it a good mix.
- Now add the dry ingredients into the mix in thirds, alternating with buttermilk and pineapple juice. First add a third of the dry mix, then some buttermilk, then pineapple juice, then more of the dry mix and so on. Mix gently after each addition. The batter should be smooth and soft.
- Divide the batter evenly between the two pans. Tap gently to remove air bubbles and then bake for about 25 minutes or until a toothpick inserted in the middle comes out clean. Allow it to cool completely on wire racks.
- While the cakes cool, make the filling. Use a handheld mixer or a stand mixer to beat the heavy cream until soft peaks form. In a separate bowl, mix the cream cheese, powdered sugar, and vanilla until smooth. Now fold in the whipped cream gently. Then add the crushed pineapple and stir until it is creamy, textured, and tastes slightly tart.
- In a dry skillet, toast the almond slivers over medium heat until fragrant. Set them aside to cool.
- Use a vegetable peeler or sharp knife to create delicate Dairy Milk chocolate flakes. You’ll need about ½ cup.
- It’s time to assemble the cake! Place one cake layer on your serving plate. Spread a generous amount of the pineapple-cream filling on top. Place the second cake layer over the first and cover the entire cake with the remaining filling. Now gently press the toasted almond slivers onto the sides of the cake. And scatter the Dairy Milk flakes on top. Add whipped cream and fresh pineapple slices for that final touch.
- Let it chill in the refrigerator for at least 2 hours. This helps the flavors meld together and allows the cake to set beautifully. If you can let it sit in the fridge overnight, that’s ideal. This time will help the taste deepen.
- Slice and serve cold. You can pair it with a cup of tea or a glass of sparkling wine.
Notes:
- Make sure the butter you’re using is at room temperature. If it's too cold, it will be solid and won’t mix in properly with the other ingredients. The resultant batter will be clumpy. And on the other hand, if it's too hot, it will melt, and the resultant batter will be runny. So you want the butter to be just right, at room temperature. Let it sit out at room temperature for about 20 minutes before you use it. That should do the trick.