Burnt Almond Cake
Chill: 1 Hour
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- 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
- 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 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.
This recipe is a personal recipe added by Hiimcindy and has not been tested or endorsed by MyRecipes.
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Burnt Almond Cake Recipe at a Glance
- COURSE: Desserts