- unsalted butter, room temperature - 24 Art. spoons
- packaging of cream cheese, room temperature - 1 piece (240 g)
- salt - 1 teaspoon
- sugar - 3 cups
- large eggs - 6 pieces
- vanilla extract - 1 1/2 teaspoons
- almond extract - 1/2 teaspoonfuls
- flour - 3 cups
- white chocolate - 1 cup (optional)
1. Preheat the oven to 160 degrees. Lubricate with oil and lightly sprinkle with flour a cake shape with a diameter of 30 cm, shake off excess flour. Put the butter, cream cheese and salt in a large bowl. 2. Beat the mixer at medium speed until smooth. While the mixer is working, gradually add sugar. Increase the speed to high and whisk for at least 5 minutes until the mixture becomes airy and creamy. Add the eggs, one at a time, whisking after each addition. Peel the sides of the bowl with a rubber spatula as needed. Add vanilla and almond extracts and flour. Beat at low speed until smooth. Stir with the chopped white chocolate if you use it. 3. Put the dough into the prepared mold and level the surface with a spatula. Bake until the cake is golden, and the toothpick inserted into the center will not leave clean, 60-75 minutes. 4. Put the mold with the cake on the grate and cool for 20 minutes, then take out the cake from the mold and allow it to cool completely. Serve the cupcake at room temperature.
Servings: 10