Burnt Almond Cake

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 1/2 cups cake flour
• 1/2 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, at room temperature
• 1 1/4 cups sugar
• 4 large eggs, at room temperature
• 1 cup buttermilk, at room temperature
• 1/2 tablespoon vanilla extract
• 1/2 cup granulated sugar
• 3 tablespoons honey
• 1 1/2 tablespoons water
• 2 ounces slivered almonds, toasted (about 1/2 cup)
• 1 tablespoon unsalted butter
• 1/8 teaspoon baking soda
• 1 cup milk
• 3 large egg yolks
• 1/3 cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon unsalted butter
• 1/2 teaspoon vanilla extract
• 1/3 cup heavy whipping cream
• 1 tablespoon confectioners' sugar

Recipe

• 1 preheat oven to 350°f.
• 2 grease two 8-by-2-inch round cake pans.
• 3 for the cake: sift the flour, baking powder, baking soda and salt together into a bowl and set aside.
• 4 cream the butter and sugar in a large bowl with an electric mixer at medium speed until light and fluffy, about 5 minutes.
• 5 reduce the speed to medium-low.
• 6 add the eggs, one at a time, beating 30 seconds between additions.
• 7 add alternating increments of the flour mixture and buttermilk and vanilla, blending well after each addition; this should take about 3 to 5 minutes.
• 8 divide the batter evenly between the prepared pans.
• 9 bake for about 30 minutes, until a cake tester comes out clean.
• 10 cool in pans, on wire racks, for 10 minutes, unmold the cakes and let cool completely.
• 11 note: the cake recipe makes two 8-inch round cake layers.
• 12 only one is used for this recipe.
• 13 to make the brittle: combine the granulated sugar, honey and water in a medium-sized saucepan.
• 14 bring to a boil over medium heat, stirring to dissolve sugar.
• 15 boil, without stirring, until the mixture turns a deep amber color, about 10 minutes.
• 16 remove the pan from the heat and immediately stir in the toasted almonds, butter and baking soda.
• 17 mix with a wooden spoon just until the butter melts and the foaming subsides.
• 18 pour the mixture into a nonstick or lightly greased baking sheet and set aside to cool.
• 19 once the brittle has hardened, break it up and crush to fine crumbs in a food processor.
• 20 store in a covered container in the refrigerator until ready to use.
• 21 to make the custard cream: in a heavy saucepan over medium-low heat, heat milk to barely simmering.
• 22 meanwhile, combine egg yolks, sugar and cornstarch in a medium mixing bowl.
• 23 whisk to blend smoothly.
• 24 stir the heated milk into the egg mixture; return mixture to saucepan.
• 25 bring back to a boil, over medium-low heat, whisking constantly; boil 1 minute.
• 26 remove pan from heat; add butter and vanilla, stirring to melt the butter.
• 27 transfer custard to a bowl; place a piece of waxed paper directly on top to prevent a crust from forming and refrigerate until cold.
• 28 whip the cream and confectioners' sugar until stiff peaks form.
• 29 fold into the chilled custard and refrigerate until ready to use.
• 30 to assemble cake: cut the cake in half horizontally.
• 31 place one layer on a cake plate, spread cake with cold custard cream and sprinkle with brittle crumbs.
• 32 cover with the remaining layer of cake.
• 33 spread the remaining custard cream over cake, applying a thinner coat to the sides than the top.
• 34 chill for a least 1 hour before garnishing.
• 35 to garnish, press brittle crumbs onto the sides of the cake with the palm of your hand and sprinkle a layer of crumbs on the top.
• 36 refrigerate until ready to use.
• 37 note: to toast nuts, arrange in a single layer on a baking pan.
• 38 bake in a 375f oven until golden brown, about 7 to 10 minutes.
• 39 allow nuts to cool before using.