Almond Delight Cake with Crunchy Brittle and Custard Cream

Burnt Almond Cake Recipe

Overview

Enjoy the delightful flavors of our Burnt Almond Cake, a decadent dessert that combines a fluffy cake with creamy custard and crunchy almond brittle. This recipe, rated 4 stars with 10 reviews, is perfect for any occasion and can be prepared in about 1 hour.

Recipe Details

• Cook Time: 30 minutes
• Prep Time: 30 minutes
• Total Time: 1 hour
• Calories: 982 per serving
• Servings: Yield not specified

Ingredients

For the Cake:

• 2 1/2 cups cake flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, at room temperature
• 1 1/4 cups sugar
• 4 large eggs
• 1 cup buttermilk
• 1 teaspoon vanilla extract

For the Almond Brittle:

• 1 cup granulated sugar
• 1 tablespoon honey
• 1/4 cup water
• 3 cups toasted almonds, chopped
• 1 tablespoon unsalted butter
• 1/2 teaspoon baking soda

For the Custard Cream:

• 1 cup milk
• 4 large egg yolks
• 1/2 cup granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon unsalted butter
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream
• 1/3 cup confectioners’ sugar

Instructions

1. Prepare the Cake:

   • Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans.
   • In a bowl, sift together the cake flour, baking powder, baking soda, and salt. Set aside.
   • Using an electric mixer, cream together the butter and sugar until light and fluffy, about 5 minutes.
   • Add eggs one at a time, beating well after each addition.
   • Alternately add the flour mixture and buttermilk in batches, mixing until just combined.
   • Divide the batter evenly between the prepared pans.
   • Bake for approximately 30 minutes or until a cake tester comes out clean.
   • Cool the cakes in the pans on wire racks for 10 minutes, then unmold and cool completely.

2. Make the Almond Brittle:

   • In a medium saucepan, combine granulated sugar, honey, and water.
   • Bring to a boil over medium heat, stirring to dissolve the sugar.
   • Boil without stirring until the mixture turns a deep amber color, about 10 minutes.
   • Remove from heat and stir in toasted almonds, butter, and baking soda until well combined.
   • Pour onto a nonstick or lightly greased baking sheet and let cool.
   • Once hardened, break into small pieces and pulse to fine crumbs in a food processor. Store in the refrigerator until ready to use.

3. Prepare the Custard Cream:

   • Heat milk in a heavy saucepan over medium-low heat until simmering.
   • In a bowl, whisk together egg yolks, granulated sugar, and cornstarch until smooth.
   • Gradually add the heated milk to the egg mixture, then return to the saucepan.
   • Cook over medium-low heat, whisking constantly, until thickened (about 1 minute after boiling).
   • Remove from heat, stir in butter and vanilla extract.
   • Transfer custard to a bowl, cover with waxed paper directly on the surface to prevent a skin from forming, and refrigerate until cold.
   • Whip heavy cream and confectioners’ sugar until stiff peaks form. Fold into chilled custard and refrigerate until ready to assemble.

4. Assemble the Cake:

   • Slice each cake layer horizontally to create four layers in total.
   • Place one layer on a cake plate and spread with a generous amount of custard cream, then sprinkle with almond brittle crumbs.
   • Repeat with remaining layers, ending with a layer of custard cream on top.
   • Chill the assembled cake for at least 1 hour before decorating.
   • To garnish, press almond brittle crumbs onto the sides of the cake and sprinkle a layer on top.

5. Serve and Enjoy:

   • Keep the cake refrigerated until ready to serve. Slice and indulge in the rich flavors of Burnt Almond Cake!

Tips for Success:

• Toasting Nuts: Always toast nuts in a single layer on a baking pan at 375°F (190°C) until golden brown, about 7 to 10 minutes. Allow them to cool completely before using in recipes.
• Handling Brittle: Be cautious when working with hot sugar mixtures for the almond brittle. Use a wooden spoon and handle with care to avoid burns.
• Storage: Store leftover cake in the refrigerator, covered, for up to 3 days. The almond brittle can be stored separately in an airtight container in the refrigerator.

This Burnt Almond Cake recipe from Love with Recipes combines contrasting textures and flavors to create a truly memorable dessert experience. Perfect for special occasions or whenever you crave something indulgent and satisfying!