Posted By : Iamfresh Team

27 Oct, 2021 5:49 PM

Ingredients

Vanilla Almond Cake

• 4 egg whites room temperature
• 1 large egg room temperature
• 1 cup buttermilk room temperature
• 2 teaspoons vanilla extract
• 1 1/2 teaspoons almond extract
• 2 3/4 cups all-purpose flour
• 7 Tablespoons cornstarch
• 1 3/4 cups granulated sugar
• 1 1/2 Tablespoons baking powder
• 3/4 teaspoon salt
• 12 Tablespoons butter cubed, room temperature

Almond Pastry Cream

• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 1/2 cup sugar divided
• Pinch of salt
• 3 Tablespoons cornstarch
• 5 egg yolks
• 2 Tablespoons butter cubed
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract

Swiss Meringue Buttercream

• 5 egg whites room temperature
• 1 1/2 cup granulated sugar
• 1 1/2 cups butter room temperature, cubed
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1/4 teaspoon salt

Caramelized Almonds

• 1 1/2 cups 6 ounces sliced almonds
• 2 Tablespoons water
• 1/2 cup granulated sugar
• 1/2 teaspoon lemon juice
• 1/2 teaspoon salt
• 1 Tablespoon butter

• Preheat oven to 350°F.
• Grease two 8-by-2-inch round cake pans.
• For the cake: Sift the flour, baking powder, baking soda and salt together into a bowl and set aside.
• Cream the butter and sugar in a large bowl with an electric mixer at medium speed until light and fluffy, about 5 minutes.
• Reduce the speed to medium-low.
• Add the eggs, one at a time, beating 30 seconds between additions.
• Add alternating increments of the flour mixture and buttermilk and vanilla, blending well after each addition; this should take about 3 to 5 minutes.
• Divide the batter evenly between the prepared pans.
• Bake for about 30 minutes, until a cake tester comes out clean.
• Cool in pans, on wire racks, for 10 minutes, unmold the cakes and let cool completely.
• Note: The cake recipe makes two 8-inch round cake layers.
• Only one is used for this recipe.
• To make the brittle: Combine the granulated sugar, honey and water in a medium-sized saucepan.
• Bring to a boil over medium heat, stirring to dissolve sugar.
• Boil, without stirring, until the mixture turns a deep amber color, about 10 minutes.
• Remove the pan from the heat and immediately stir in the toasted almonds, butter and baking soda.
• Mix with a wooden spoon just until the butter melts and the foaming subsides.
• Pour the mixture into a nonstick or lightly greased baking sheet and set aside to cool.
• Once the brittle has hardened, break it up and crush to fine crumbs in a food processor.
• Store in a covered container in the refrigerator until ready to use.
• To make the custard cream: In a heavy saucepan over medium-low heat, heat milk to barely simmering.
• Meanwhile, combine egg yolks, sugar and cornstarch in a medium mixing bowl.
• Whisk to blend smoothly.
• Stir the heated milk into the egg mixture; return mixture to saucepan.
• Bring back to a boil, over medium-low heat, whisking constantly; boil 1 minute.
• Remove pan from heat; add butter and vanilla, stirring to melt the butter.
• Transfer custard to a bowl; place a piece of waxed paper directly on top to prevent a crust from forming and refrigerate until cold.
• Whip the cream and confectioners' sugar until stiff peaks form.
• Fold into the chilled custard and refrigerate until ready to use.
• To assemble cake: Cut the cake in half horizontally.
• Place one layer on a cake plate, spread cake with cold custard cream and sprinkle with brittle crumbs.
• Cover with the remaining layer of cake.
• Spread the remaining custard cream over cake, applying a thinner coat to the sides than the top.
• Chill for a least 1 hour before garnishing.
• 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.
• Refrigerate until ready to use.
• Note: To toast nuts, arrange in a single layer on a baking pan.
• Bake in a 375F oven until golden brown, about 7 to 10 minutes.
• Allow nuts to cool before using.