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Burnt Almond Cake Recipe

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This recipe for Burnt Almond Cake is from The Davis Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Pastry Cream Filling
Ingredients:
9 ounce Whole Milk
2½ ounce Sugar
2 Egg Yolks
1½ ounce Cake Flour
1 ounce Butter
Butter cream Icing
Ingredients:
1 pound Powdered Sugar
6 ounces Emulsified Shortening
6 ounces butter
4 ounces water
¼ teaspoon salt
¼ teaspoon vanilla

Toasted Almond Torte
Ingredients:
7½ ounce Coarse Sugar
2 ounce Sliced Toasted Almonds
2 ounce Water

1 - 7 x 7 square layer of white cake
8 ounce - Pastry Cream
12 ounce - Butter Cream Icing

Directions:
Directions:
Procedure for Pastry Cream:
Add Milk, Butter to Sauce Pan over medium heat
Mix Sugar, Flour, Eggs together in mixing bowl using a whisk
Bring Milk, butter, Flour mixture to slow boil
Add slowly 2-3 ounce of mixture to eggs & sugar in mixing bowl (tempering eggs). Add tempered eggs mixture back to sauce pan. Bring mixture to slow boil and then remove from heat

Procedure for Butter Cream:
Mix butter, shortening, sugar, salt in a bowl.
Add water while whipping .Add Vanilla. Continue whipping until desired consistency is reached.
Procedure for Toasted Almonds:
Mix almonds, sugar and water ingredients in bowl. Spread on a baking sheet. Toast in 350° oven until golden brown

Split cake layer and remove top half. Spread 8 ounce of Pastry Cream on bottom half of split cake. Put the top half of split layer back. Ice torte with the butter cream. Take handful of sliced almonds and press into sides of torte, Sprinkle toasted almonds on top of torte. Finish by coating top with powdered sugar.


Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 min

 

 

 

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