A Better Burnt Almond Cake
Indulge in the ultimate dessert experience with "A Better Burnt Almond Cake," a sophisticated twist on a beloved classic that combines light, fluffy layers with a symphony of almond flavors. This elegant cake features moist almond-infused sponge layers, a velvety homemade almond pastry cream, and a silky Swiss meringue buttercream frosting. The showstopping final touch? Crunchy, caramelized sliced almonds pressed onto the cake, offering a delightful contrast of textures and a stunning visual appeal. Perfect for celebrations or as a centerpiece for your dessert table, this cake is a labor of love that will leave everyone raving. With its unique techniques, including caramelized almonds and a foolproof buttercream, it's worth every moment of preparation.
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Ingredients
- 230 grams All-purpose flour
- 200 grams Granulated sugar
- 115 grams Unsalted butter, softened
- 4 large Eggs
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1.5 teaspoons Almond extract
- 120 milliliters Whole milk
- 240 milliliters Heavy cream
- 2 tablespoons Cornstarch
- 150 grams Powdered sugar
- 1 teaspoon Vanilla extract
- 200 grams Sliced almonds
- 100 grams Granulated sugar (for caramelizing almonds)
Directions
Step 1
Preheat the oven to 175°C (350°F) and grease and flour two 8-inch round cake pans.
Step 2
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3
In a large bowl, beat the butter and granulated sugar with an electric mixer until light and fluffy (about 3-4 minutes).
Step 4
Add the eggs one at a time, beating well after each addition. Stir in the almond extract.
Step 5
On low speed, alternate adding the dry flour mixture and milk to the butter mixture, beginning and ending with the flour. Mix just until combined.
Step 6
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Step 7
Bake for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool completely before removing from the pans.
Step 8
To make the almond pastry cream, combine 200 milliliters of heavy cream, cornstarch, and 40 grams of powdered sugar in a saucepan. Cook on medium heat, whisking constantly, until the mixture thickens. Remove from heat and stir in 0.5 teaspoon almond extract. Let cool completely.
Step 9
For the Swiss meringue buttercream, whisk together egg whites and the remaining powdered sugar (110 grams) in a heatproof bowl over a pot of simmering water until the sugar dissolves and the mixture reaches 70°C (160°F).
Step 10
Remove from heat and beat the mixture with an electric mixer on high speed until stiff peaks form. Reduce speed to medium-low and add diced softened butter, one tablespoon at a time, until smooth and creamy. Stir in the vanilla extract.
Step 11
To caramelize almonds, heat the remaining granulated sugar (100 grams) in a skillet over medium heat until melted and golden brown. Stir in the sliced almonds and coat evenly. Transfer to a parchment-lined baking sheet to cool, then break into small clusters.
Step 12
Assemble the cake by spreading the almond pastry cream between the two cake layers. Frost the top and sides with the Swiss meringue buttercream.
Step 13
Press the caramelized almonds onto the sides and top of the cake for a crunchy, decorative finish.
Step 14
Chill the cake for at least 30 minutes before serving to allow the flavors to meld together.
Nutrition Facts
| Serving size | 1595.2 grams (1595.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5790 |
| Total Fat 298.70g | 383% |
| Saturated Fat 122.60g | 613% |
| Polyunsaturated Fat 0.10g | |
| Cholesterol 1250mg | 417% |
| Sodium 2290mg | 100% |
| Total Carbohydrate 691.20g | 251% |
| Dietary Fiber 33.00g | 118% |
| Total Sugars 461.30g | |
| Protein 93.90g | 188% |
| Vitamin D 219IU | 1093% |
| Calcium 923mg | 71% |
| Iron 22mg | 122% |
| Potassium 2280mg | 49% |
Source of Calories