(for the cake)
2⅓ cups cake flour
1½ t baking powder
½ t baking soda
½ t salt
¾ cup unsalted butter, room temperature
1½ cups granulated sugar
3 large eggs
2 large egg yolks
2 t vanilla extract
1 cup buttermilk
(for the pastry cream)
2 cups whole milk
½ cup granulated sugar
1 large egg
2 large egg yolks
¼ cup cornstarch
2 t vanilla extract
2 T unsalted butter, room temperature
(for the frosting)
6 T unsalted butter, room temperature
2¾ cups powdered sugar
⅓ cup sweetened condensed milk
⅓ cup heavy whipping cream
1 t vanilla extract
(for the topping)
2½ cups ~10 oz. sliced almonds
2 T water
1 cup granulated sugar
(for the cake)
*Preheat oven to 350°F.
*Spray (2) 8” square or 9” round cake pans with nonstick baking spray. Line bottoms of pans with parchment paper.
*Using a medium mixing bowl, add flour, baking powder, baking soda and salt; stir until well combined. Set bowl aside.
*Using an electric mixer, cream together butter and sugar until light and fluffy (~3-4 minutes on medium speed).
*Add eggs, egg yolks and vanilla extract; mix on low speed until well combined.
*Add half of the dry ingredients; mix on low speed until well combined.
*Add buttermilk; mix on low speed until well combined.
*Add remaining dry ingredients, mix on low speed until well combined.
*Divide batter equally into the two pans. Bake at 350°F for 25-30 minutes, or until top is golden brown and a toothpick inserted into center of cake comes out mostly clean.
*Let cakes cool in pans for 15 minutes before transferring cakes to a cooling rack until completely cool.
(for the pastry cream)
*Using a medium saucepan, add milk and sugar; stir until well combined.
*Place over medium heat and cook, stirring occasionally, until mixture begins to simmer.
*Meanwhile, using a separate heatproof bowl, whisk together egg, egg yolks and cornstarch.
*Once milk is hot, slowly pour into the bowl with eggs, stirring constantly while you pour.
*Return mixture to the saucepan and place over medium heat.
*Cook, stirring often, until mixture thickens and begins to boil.
*Continue cooking for 1 more minute, stirring constantly.
*Pour mixture through a fine-meshed strainer into a clean mixing bowl.
* Add vanilla extract and unsalted butter; stir until well combined and butter has completely melted.
*Cover with plastic wrap, pressing wrap directly to the surface of the pastry cream. Refrigerate for 1 hour, or until cool.
(for the frosting)
*Using an electric mixer, add all ingredients (butter, powdered sugar, sweetened condensed milk, whipping cream and vanilla extract).
*Beat on low speed until well combined and then increase speed to medium-high.
*Beat for 2-3 minutes, or until light and fluffy.
*Preheat oven to 325°F.
*Using a large bowl, add sliced almonds and water; toss until well coated.
*Add sugar; toss until well coated.
*Spread almonds evenly onto a parchment-lined sheet pan.
*Bake for 10 minutes, stir and continue baking for 5 more minutes. Set almonds aside until cooled.
(for the assembly)
*Place one layer of cake on a large plate.
*Spread pastry cream on top, leaving ~½” border around edges.
*Place second layer of cake on top.
*Using an offset spatula, frost edges and top of cake with frosting.
*Using a cupped hand, carefully press toasted almonds into sides and top of cake.
-makes 16-
Note: I found this recipe in spicedblog.com.
Labels: almond torte recipe, layer cake recipe, torte recipe
