Mini Almond Cake

I heart the flavor of almond! Here, I've created an almond cake filled with creme chantilly in the center and topped with a toasted almond. Sounds yummy doesn't it? It is indeed scrumptious and of course, you can always fill the center with another filling. Lemon custard would be a nice filling to try one day since lemons are in season. Enjoy! (Portion control :P)

Mini Almond Cake
Serving:  7-8 pieces

Ingredients 
1 large - Egg, at room temperature (makes cake fluffy, maximum volume, and soft)
1/3 Cup - Sour Cream, split in 1/2
1/4 tsp - Almond Extract
1/8 tsp - Vanilla Extract

2.75 oz - Cake Flour
0.75 oz - Almond Meal
3.25 oz - Granulated Sugar
1/4 tsp - Salt
1/4 tsp - Baking Powder
1/4 tsp - Baking Soda

3.00 oz - Butter, soften

Procedure
1.  Mix egg, 1/2 sour cream, almond extract, and vanilla extract altogether and set aside.

2.  Mix all the dry ingredients together until combined, whisk in butter and remaining sour cream and beat until light and fluffy (approx. 1 1/2 minutes).

3.  Add the Egg mixture into the flour mix and combine until incorporated.  Place mix into a piping bag and pipe into silicone mold or cupcake pan of your desire.

 4.  Bake at 400F for 15-20 minutes, depending on the type of mold use.