Copycat Of Prantl's Burnt Almond Torte
Total Time: 2 hrs 45 mins
Preparation Time: 45 mins
Cook Time: 2 hrs
Ingredients
- 2 1/2 cups cake flour
- 1/2 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, at room temperature (1 1/2 sticks)
- 1 1/4 cups sugar
- 4 large eggs, at room temperature
- 1 cup buttermilk, at room temperature
- 1/2 tablespoon vanilla extract
- 1/2 cup granulated sugar
- 3 tablespoons honey
- 1 1/2 tablespoons water
- 2 ounces slivered almonds, toasted (about 1/2 cup)
- 1 tablespoon unsalted butter
- 1/8 teaspoon baking soda
- 1 cup milk
- 3 large egg yolks
- 1/3 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon unsalted butter
- 1/2 teaspoon vanilla extract
- 1/3 cup heavy whipping cream
- 1 tablespoon confectioners' sugar
Recipe
- 1 preheat oven to 350 degrees.
- 2 grease two 8-by-2-inch round cake pans.
- 3 for the cake:
- 4 sift the flour, baking powder, baking soda and salt together into a bowl and set aside.
- 5 cream the butter and sugar in a large bowl with an electric mixer at medium speed until light and fluffy, about 5 minutes.
- 6 reduce the speed to medium-low. add the eggs, one at a time, beating 30 seconds between additions.
- 7 add alternating increments of the flour mixture and buttermilk and vanilla, blending well after each addition; this should take about 3 to 5 minutes.
- 8 divide the batter evenly between the prepared pans.
- 9 bake for about 30 minutes, until a cake tester comes out clean.
- 10 cool in pans, on wire racks, for 10 minutes, unmold the cakes and let cool completely.
- 11 note: the cake recipe makes two 8-inch round cake layers. only one is used for this recipe.
- 12 to make the brittle:
- 13 combine the granulated sugar, honey and water in a medium-sized saucepan. bring to a boil over medium heat, stirring to dissolve sugar.
- 14 boil, without stirring, until the mixture turns a deep amber color, about 10 minutes.
- 15 remove the pan from the heat and immediately stir in the toasted almonds, butter and baking soda.
- 16 mix with a wooden spoon just until the butter melts and the foaming subsides.
- 17 pour the mixture into a nonstick or lightly greased baking sheet and set aside to cool.
- 18 once the brittle has hardened, break it up and crush to fine crumbs in a food processor.
- 19 store in a covered container in the refrigerator until ready to use.
- 20 to make the custard cream:
- 21 in a heavy saucepan over medium- low heat, heat milk to barely simmering.
- 22 meanwhile, combine egg yolks, sugar and cornstarch in a medium mixing bowl. whisk to blend smoothly.
- 23 stir the heated milk into the egg mixture; return mixture to saucepan.
- 24 bring back to a boil, over medium-low heat, whisking constantly; boil 1 minute.
- 25 remove pan from heat; add butter and vanilla, stirring to melt the butter.
- 26 transfer custard to a bowl; place a piece of waxed paper directly on top to prevent a crust from forming and refrigerate until cold.
- 27 whip the cream and confectioners' sugar until stiff peaks form.
- 28 fold into the chilled custard and refrigerate until ready to use.
- 29 to assemble cake:
- 30 cut the cake in half horizontally.
- 31 place one layer on a cake plate, spread cake with cold custard cream and sprinkle with brittle crumbs.
- 32 cover with the remaining layer of cake.
- 33 spread the remaining custard cream over cake, applying a thinner coat to the sides, then the top.
- 34 chill for at least 1 hour before garnishing.
- 35 to garnish, press brittle crumbs 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.
- 36 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.
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