A Better Burnt Almond Cake Food

BURNT ALMOND CAKE

Steps:

• Preheat the oven to 350 degrees F. Lin the bottoms of two 8-inch round baking pans with parchment paper and spray with nonstick cooking spray. In a medium bowl, whisk together the egg whites (save the yolks for the pastry cream!), egg, buttermilk, vanilla, and almond extract, then set aside.
• In a stand mixer fitted with a paddle attachment, combine the flour, cornstarch, sugar, baking powder, and salt. Add the butter one piece at a time, while the mixer is running on low speed, waiting 10 seconds between each addition.
• Once all the butter is added, pour in the buttermilk and egg mixture in 3 batches, mixing on medium-low speed between each addition for about 1 minute and scraping the sides of the bowl. The batter should be light and fluffy. Once all of the liquid has been added, scrape the bottom and sides of the bowl well and mix for another 20 to 30 seconds.
• Divide the batter evenly between the pans, then bake for 30 to 35 minutes, until a cake tester or toothpick inserted in the middle of the cakes comes out clean with just a few crumbs attached. Cool for 10 minutes before inverting the cakes onto cooling racks and removing the parchment paper from the bottoms. Flip the cakes back over and cool completely on the wire racks.
• Level the tops of the cakes, then slice in half horizontally and wrap each cake layer with plastic wrap and chilling in the freezer for at least an hour before frosting.
• In a medium sauce pan over medium-high heat, combine the milk, cream, and half of the sugar, stirring occasionally until the liquid comes to a simmer. Meanwhile, whisk together the remaining sugar, salt, cornstarch, and egg yolks in a medium bowl until light and creamy.
• Once the milk mixture is hot, slowly whisk 1 cup of the hot liquid into the egg mixture to temper the yolks. Pour the tempered egg mixture back into the saucepan with the hot milk mixture and reduce the heat to medium, continuing to cook while whisking constantly for about 30-60 seconds, until thickened and a few bubbles burst on the surface.
• Remove the pastry cream from the heat and whisk in the butter, vanilla, and almond extract, then transfer to a bowl and cover with a piece of plastic wrap placed directly onto the surface of the pastry cream so a skin doesn't form. Refrigerate until chilled and firm, about 3 hours.
• Combine the egg whites and sugar in the bowl of a stand mixer set over a pan of simmering water. Be careful not to let the bowl touch the water. Whisk until sugar is dissolved and the egg whites are hot (between 140-160 degrees F is enough to kill any bacteria in the egg whites and dissolve the sugar).
• Transfer the bowl on the stand mixer and whip the sugar and egg whites on high using the whisk attachment until thick and glossy, forming stiff peak and the bowl feels room temperature to the touch, which can take anywhere from 10-20 minutes. The stiff peaks will form fairly quickly, but just let the mixer keep working to help bring the temperature of the meringue down. This can be done with a hand mixer, but it's much easier with a stand version.
• Once the bowl is no longer warm to the touch, decrease the speed to medium-low and add the butter, 1 tablespoon at a time, beating until smooth after each addition. Once all of the butter has been beaten in to the meringue, mix in the vanilla and almond extracts and salt.
• If the frosting looks curdled or clumpy, increase the mixer speed to medium-high and beat until smooth. Or if the frosting is too runny and thin, stick it in the fridge for 10 minutes to help it set up a bit, then whip it again. This is a problem I've encountered because I didn't let my meringue cool down enough before adding the butter, but the fridge fix worked great.
• Preheat the oven to 350 degrees F. Cover a baking sheet with foil and spray it with nonstick cooking spray. Pour the nuts onto the baking sheet in an even layer and toast them in the oven while you prepare the caramel. Be careful to watch them so they don't actually burn. They should just start to turn a light, toasty brown and smell nutty.
• Combine the water, sugar, lemon juice, and salt in a small saucepan over medium-high heat, stirring just until the sugar dissolves. Insert a candy thermometer and let the mixture boil without stirring until it reaches 310 degrees F, then remove from the heat and stir in the butter and toasted almonds immediately.
• Pour the caramelized nuts back onto the foil-lined baking sheet and use a spatula to spread them into as thin a layer as possible, trying not to have too many overlapping nuts. Cool completely, then break apart, chopping large chunks if necessary.
• Place the bottom layer of cake on a cake stand and pipe a ring of the Swiss meringue buttercream around the edge to create a barrier for holding in the pastry cream. Scoop 1/3 of the pastry cream onto the cake and spread it out to fill in the space inside the ring of buttercream. Repeat with the remaining cake and pastry cream to create a 4-layer cake with 3 layers of pastry cream.
• Frost the top and sides of the cake with the remaining Swiss meringue buttercream. Press the almonds into the sides of the cake, letting excess almonds fall back onto the baking sheet below so they can be reused on top. Fill in gaps as needed with the almonds that fell off until the sides and top of the cake are covered.

BURNT ALMOND CAKE

Steps:

• Preheat the oven to 350 F. Line two 9" cake pans with parchment, and spray them with nonstick cooking spray.
• In a small bowl whisk together the egg whites, 1/4 cup milk, and vanilla and almond extracts. Set aside for now.
• In the bowl of a large stand mixer fitted with a paddle attachment, combine the flour, sugar, baking powder, and salt. Mix on low speed for 30 seconds to mix and sift the ingredients. Add the softened butter and the remaining 3/4 cup milk to the bowl, and mix on low speed until the flour is moistened. Raise the speed to medium and beat for 90 seconds.
• Stop the mixer and scrape down the bottom and sides of the bowl. Add the egg white mixture in 3 parts, beating well after each addition. Scrape down the bottom and sides of the bowl once more. Divide the batter evenly between the pans.
• Bake at 350 for about 25 minutes, until the tops spring back lightly when pressed. Let the cakes cool for 15 minutes, then gently invert them out of the pans, invert them again until they're right-side up, and let them cool completely on a wire rack.
• Combine the water and sugar in a small saucepan over medium heat. Stir them together until the sugar dissolves, and heat the sugar syrup until it just starts to boil. Remove it from the heat and let it cool to room temperature. Stir in the amaretto or almond extract.
• Combine the gelatin and cold water in a small bowl and set aside for 5 minutes to let the gelatin absorb the water. Once absorbed, microwave the bowl for 10-15 seconds, until the gelatin is liquid. Set aside for now.
• In a medium bowl, whisk together the yolks, egg, cornstarch, and 1/4 cup of sugar. In a medium saucepan, combine the milk, remaining 1/4 cup sugar, and salt. Heat the milk over a medium burner until it just starts to boil. Start whisking the egg mixture, and while you're whisking, drizzle a little hot milk into the eggs. Continue to whisk and drizzle until you've added about half of the milk. Switch to whisking the milk, then pour the eggs into the milk mixture while whisking.
• Return the pan to the burner and heat the cream, whisking constantly. Use a rubber spatula to periodically scrape the bottom of the pan so it doesn't scorch. Cook until the pastry cream thickens and starts a very gently bubbling, then cook for about 2 minutes longer. Remove the pan from the heat and whisk in the liquid gelatin, vanilla extract, almond extract, and butter.
• Pour the cream through a wire mesh strainer into a bowl. It will be somewhat thick, so use a spatula to help work it through, straining out any clumps of egg that have developed. Press a layer of cling wrap directly on top of the pastry cream, and refrigerate until cold and firm, at least 2 hours. (To speed the cooling process, the cream can be spread onto a baking sheet and put in the freezer for 15-20 minutes, but don't forget it in the freezer!)
• Right before you're ready to use the pastry cream in the cake, whip the heavy cream and powdered sugar together until it forms firm peaks. Gently fold together the pastry cream and whipped cream together.
• In a bowl, whisk together the flour and milk. Pour it through a fine wire mesh strainer into a medium saucepan, straining out any flour clumps. Heat the flour mixture over medium heat, whisking constantly, until it thickens. It will go from being a thin liquid to being a very thick paste. It should have the consistency of a very thick pudding when you're done. Remove the pan from the heat, and let the flour mixture cool completely. To speed this process, I like the fill my sink with an inch or two of cold water, and submerge the bottom of the pan in the water, making sure to not get any in the pan. Stir occasionally while the mixture cools.
• Combine the butter and sugar in the bowl of a large stand mixer fitted with a whisk attachment. Beat the butter and sugar together on medium-high speed until very light and fluffy and no longer gritty, about 5-7 minutes.
• Once the flour mixture is no longer warm at all, and the butter/sugar is light and fluffy, add the flour to the mixing bowl, along with the vanilla extract, almond extract, and salt. Whip together for 2-3 minutes until well-combined, light, and fluffy. If it seems to separate continue to beat it until it comes back together.
• Preheat the oven to 350 F. Cover a baking sheet with foil and spray it with nonstick spray. Place the nuts on the baking sheet and toast them in the oven while you prepare the caramel.
• Combine the water, sugar, lemon juice, and salt in a small saucepan over medium-high heat. Stir until the water dissolves and the mixture comes to a boil. Insert a candy thermometer and boil the sugar until it starts to turn a golden brown and reads between 310-325 on the thermometer.
• Remove the pan from the heat, and add the hot nuts from the oven. Stir until the nuts are coated with caramel. Add the butter and stir, then pour the nuts out onto the foil-lined baking sheet. Use a spatula to spread them into a thin layer without many nuts overlapping.
• Let the nuts cool completely, then break them apart. If they're in large chunks, chop them coarsely.
• Using a large serrated knife, cut each cake layer in half. Place one layer on a cake cardboard (or your serving plate) and use a pastry brush to brush it generously with the simple syrup.
• Scoop some buttercream into a pastry bag fitted with a 1/2-inch round tip. Pipe a ring of buttercream all along the edge of the cake round to act as a barrier and hold in the filling. Scoop 1/3 of the pastry cream onto the cake, and spread it in an even layer until it covers the cake and reaches the buttercream ring. Top the cake round with a second round, and repeat the process of brushing it with simple syrup, piping a ring of buttercream, and spreading the pastry cream in the center.
• Repeat with the remaining layers, until you have a 4-layer cake with 3 layers of buttercream. Spread buttercream along the sides and top of the cake. It doesn't have to be super-smooth since most of the surface will be covered with almonds.
• Press caramelized almonds into the sides of the cake. This is easiest if you use a cardboard cake round-hold the cake in one hand, over the baking sheet full of almonds, and use the other to press almonds into the sides, letting the excess fall back onto the sheet.
• Fit a pastry bag with a large star tip and pipe rosettes along the top of the cake. Decorate them with more caramelized almonds, if desired. The almonds will start to get sticky after about a day, so for optimal texture enjoy it on the day it's made, but the flavor is still wonderful several days after.

BURNT ALMOND CAKE

Steps:

• 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.

MANGO-ALMOND CAKE

Steps:

• Puree mangoes till smooth and you have about 2 cups of puree.
• Place almonds, sugar and baking powder into food processor.
• Combine well then pour in puree, blend well.
• Add eggs one at a time.
• Pour batter into greased 20 cm cake tin.
• Bake 180 C for 1 hour.
• Cool in tin for 10 minutes.

APPLE ALMOND CAKE

Steps:

• Grease a 9" springform pan and set aside.
• Peel, quarter and core the apples.
• Cut each quarter into 3 pieces to make 36 wedges; set aside.
• Make the topping by stirring together the sliced almonds, sugar and cinnamon; set aside.
• In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda and salt.
• In a separate large bowl, whisk together the eggs, yogurt, butter and almond extract.
• Pour over the dry ingredients and stir just enough to blend the wet into the dry.
• Scrape the batter into the prepared pan, smoothing the top.
• Arrange the apple wedges attractively over the batter, making a wider outer circles and a smaller inner circle; set aside.
• Sprinkle the almond topping mixture over the apples.
• Bake in the center of a 350 degree F oven until a cake tester inserted into the center of the cake comes out clean, about 1 hour.
• Let cool on a rack.
• Release the side of the pan and serve with whipped cream.

COPYCAT OF PRANTL'S BURNT ALMOND TORTE

Steps:

• Preheat oven to 350 degrees.
• 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, then the top.
• Chill for at 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 375-degree oven until golden brown, about 7 to 10 minutes. Allow nuts to cool before using.

CHEZ PANISSE ALMOND CAKE

Steps:

• Preheat the oven to 325 degrees and position the rack to the center of the oven.
• Line the bottom of a 9-inch cake pan with a round of parchment paper, or butter the pan and dust it lightly with flour, tapping out any excess.
• With an electric mixer, beat together the sugar and almond paste until the paste is finely broken up (the sugar crystals helps break the paste into pieces-so don't add the butter yet!) 3.
• Now add the butter and beat for a few minutes until light and fluffy.
• In a separate bowl, or a measuring cup with a spout, stir together the eggs with a fork then dribble it into the batter as you beat.
• Add the vanilla.
• Mix together the flour, baking soda and salt with a whisk.
• Stir the dry ingredients into the batter until just incorporated.
• Transfer the batter into the prepared cake pan and bake for about 1 hour, or until a toothpick inserted into the center comes out clean.
• The baking time may take a but longer due to the variation in different brands of almond paste.
• Cool the cake on a rack before serving.
• This cake is extremely moist and will keep well for up to a week if well-wrapped.

CLAUDIA RODEN'S ORANGE AND ALMOND CAKE

Steps:

• Wash the oranges and simmer them, unpeeled, in water to cover for 2 hours. Cool, cut them open and remove the seeds. Puree the oranges, including the peel, in a food processor.
• Heat oven to 400 degrees. Beat the eggs in a food processor or large bowl. Add the remaining ingredients, including the orange puree, and mix thoroughly. Pour into a buttered and floured cake tin, with a removable base if possible.
• Bake for 45 minutes to 1 hour, or until a knife inserted in the center comes out clean. Cool in the pan before turning out.

A BETTER BURNT ALMOND CAKE

Steps:

• Prepare the French Vanilla cake mix according to package directions for 2 eight, or 2 nine inch, round cake pans. Remove from pans, allow cakes to cool completely.
• While cakes are cooling, spread 1 cup of sliced almonds on a dry baking sheet. Please in the oven at 350 degrees for 8-12 minutes. These almonds will burn in an instant. Check almonds progress after 5 minutes and then each minute there after. You are looking for a nice golden brown. Set aside to cool.
• DO NOT LEAVE THE STOVE ONCE YOU START THIS PROCESS. To make the brittle: Combine sugar, honey and water in a heavy bottom pot. Bring to a boil over medium heat. Using a heat resistant rubber spatula, stir gently to dissolve the sugar. Continue to boil over medium heat without stirring for about 8-10 minutes. Mixture will darken to a rich amber color.
• Remove the pot from the heat and quickly stir in the butter, toasted almonds, and baking soda with the rubber spatula until butter has melted and baking soda is well combined.
• CAUTION! This liquid brittle is over 300 degrees at this point. Pour the liquid brittle on to a baking sheet that has been sprayed with a coating of nonstick butter flavored spray. Allow brittle to completely cool on a counter top until rock hard.
• Once hardened, break up the brittle in small pieces and place into a food processor. Process in small batches until the brittle has become a fine crumb consistency. *If you do not have a processor, use a blender or place in a freezer bag and beat to death with a rolling pin :) Keep in mind that any chunks in the crumbs will be very unpleasant and hard to chew in the finished cake.
• Simple Syrup: In a small pot add 1 cup sugar and 1 cup water. Bring to a boil for 3 minutes stirring to make sure all the sugar has dissolved. Remove from heat and add 1/2 tsp almond extract,1 tbsp Torani vanilla syrup. Set aside to cool.
• Make the Pastry Pride icing according to package directions. It is as simple as placing the ice cold contents in the bowl of your mixer and whipping to stiff peaks; adding sugar to taste. I find most people prefer little to no sugar added.
• Using a long serrated knife, slice each of the two cakes in half, horizontally. With a pastry brush, brush all layers on their cut side with the simple syrup. Place 1 cup of frosting between each layer, followed by a ¼ cup of the brittle crumbs on top of each layer of frosting. Repeat with each layer until you have 4 layers, one on top of the other, (cake, frosting, crumbs.) completed. Use the remaining frosting to frost the top and sides of the cake.
• Press the toasted almond slices onto the sides, all the way around the perimeter of the cake. Top off the cake with a layer of the remaining brittle crumbs. Refrigerate cake for at least 2 hours before serving. Overnight is optimal.
• Refrigerate leftovers (if there are any). The cake will improve in flavor over the next day or 2 as everything soaks in and melds.