Burnt Almond Cake

Ingredients

• 2 1/2 cup(s) cake flour
• 1/2 tablespoon(s) baking powder
• 1/2 teaspoon(s) baking soda
• 1/2 teaspoon(s) salt
• 3/4 cup(s) unsalted butter at room temperature
• 1 1/4 cup(s) sugar
• 4 large eggs at room temperature
• 1 cup(s) buttermilk at room temperature
• 1/2 tablespoon(s) vanilla extract
• honey almond brittle
• custard cream

Preparation

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 assemble cake: Cut the cake in half horizontally.


14. Place one layer on a cake plate, spread cake with cold custard cream and sprinkle with brittle crumbs.


15. Cover with the remaining layer of cake.


16. Spread the remaining custard cream over cake, applying a thinner coat to the sides than the top.


17. Chill for a least 1 hour before garnishing.


18. 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.


19. Refrigerate until ready to use.