This is one of the most delicious cakes you’ll ever eat! My Mom made it often and I can tell you now that it is one of those cakes you won’t ever forget. and I always loved it. The cake is so moist and tender and each layer is filled with a rich and creamy custard with just a hint of that wonderful almond flavor. Then the whole cake is frosted with a fluffy buttercream frosting and topped with crunchy toasted candied almonds. What can I say? Oh my goodness this cake is out of this world good!
Toasted Almond Cake
Cake
1 box white cake mix for two 9 inch cakes,
plus ingredients to make it
Line two 9 inch cake rounds with parchment paper and spray with non-stick spray. Bake cake as directed and set aside to cool for at least 15 minutes. Then invert on cooling rack and allow to completely cool for at least an hour.
Toasted Candied Almonds
1 tablespoon unsalted butter, softened
2 cups sliced almonds
3 tablespoons sugar
Line a baking sheet with parchment paper. Melt 1 tablespoon of butter in a 12 inch non-stick skillet over medium heat. Add almonds and cook until light brown for about five minutes, stirring frequently. Add the sugar and continue to cook until sugar has caramelized and almonds are a deep golden brown, about 3 minutes longer. Transfer to the baking sheet and spread in an even layer. Allow to cool completely.
Frosting
1 cup pastry cream, room temperature (see recipe below)
1 cup (2 sticks of butter, softened)
Add 1 cup of pastry cream to a small bowl and set aside to allow it to come to room temperature.
Using a stand mixer beat softened butter on medium speed until smooth and light, about 3 minutes. Add room temperature pastry cream in three additions, beating for about 30 seconds after each one. Add amaretto and continue to beat until light and fluffy, about five more minutes. Set aside.
Filling
½ cup of heavy cream, whipped into soft peaks
2 tablespoons Amaretto (or use ¼ teaspoon almond extract)
2 remaining cups pastry cream (see recipe below)
Whip your heavy cream until you get soft peaks. Using a rubber spatula, fold in the whipped cream and almond extract into the remaining two cups of pastry cream. Set aside.
Pastry Cream
2 cups half-and-half
1⁄2 cup sugar
1 pinch salt
5 large egg yolks
3 tablespoons cornstarch
4 tablespoons cold unsalted butter, cut into 4 pieces
1 1⁄2 teaspoons vanilla extract
Heat half-and-half, 6 tablespoons sugar, and the salt in medium heavy-bottomed saucepan over medium heat until simmering, stirring occasionally to dissolve sugar. Whisk yolks in medium bowl until thoroughly combined. Add remaining 2 tablespoons sugar and whisk until sugar begins to dissolve and mixture is creamy. Whisk in cornstarch until combined and mixture is pale yellow and nice and thick.
When half-and-half mixture reaches full simmer, gradually whisk half-and-half mixture into yolk mixture to temper. Return mixture to pan, scraping bowl with rubber spatula. Return to simmer over medium heat, whisking constantly, until a few bubbles burst on the surface and the mixture is thickened and glossy. This takes about a minute.
Remove from heat and whisk in butter and vanilla extract. Strain the pastry cream through a fine-mesh sieve set over medium bowl. This will remove any curdled bits that might have formed during the cooking process. Press plastic wrap directly on surface of pastry cream to prevent skim and refrigerate for one hour. Then remove and allow to sit at room temperature before adding to cake.
Assembly
Cut each cake round in half horizontally. Spread each bottom half with 1 cup of filling and replace the top. Place one filled cake on cake plate and top with remaining 1 cup of filling and place second cake on top. Spread frosting in even layer over top and sides of cake. Gently press the candied almonds into frosting all over the cake.
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