This legendary dessert consists of soppy, vanilla-scented cake layers held collectively by luscious pastry cream. The reverse-creaming methodology of incorporating fats and liquid substances into dry substances minimizes gluten improvement and creates a lightweight and ethereal crumb to the cake. The coating of candied almonds creates a lovely textural distinction and delicate crunch whenever you chunk by way of it to the creamy frosting. You’ll be able to sprinkle further almonds on every slice when serving or get pleasure from them by the handful for a candy snack!
Burnt Almond Torte
Makes 1 (8-inch) cake
- 2¼ cups (281 grams) unbleached cake flour
- 1½ cups (300 grams) granulated sugar
- 2 teaspoons (10 grams) baking powder
- ½ teaspoon (1.5 grams) kosher salt
- ¼ teaspoon (1.25 grams) baking soda
- ½ cup (113 grams) unsalted butter, softened
- ¾ cup (180 grams) entire milk, room temperature
- ¼ cup (56 grams) vegetable oil
- 3 giant egg whites (90 grams), room temperature
- 3 tablespoons (45 grams) bitter cream, room temperature
- 1½ teaspoons (6 grams) vanilla extract
- 1 cup (254 grams) Vanilla Pastry Cream (recipe follows)
- Vanilla Buttercream (recipe follows)
- Candied Almonds (recipe follows)
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Preheat oven to 350°F (180°C). Spray an 8-inch sq. baking pan with baking spray with flour. Line pan with parchment paper, letting extra prolong over all sides of pan.
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Within the bowl of a stand mixer, whisk collectively flour, sugar, baking powder, salt, and baking soda by hand. Add butter; utilizing the paddle attachment, beat at medium-low velocity till butter is included and combination resembles coarse crumbs, about 2 minutes.
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In a medium bowl, whisk collectively milk, oil, egg whites, bitter cream, and vanilla. With mixer on low velocity, add one-third of milk combination (about ⅔ cup or 180 grams) to flour combination. Enhance mixer velocity to medium, and beat till gentle and fluffy, 1 to 2 minutes. Progressively add remaining milk combination, beating till nicely mixed and stopping to scrape sides of bowl. Unfold batter into ready pan.
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Bake till a wood decide inserted in heart comes out with a couple of moist crumbs, 50 minutes to 1 hour. Let cool in pan on a wire rack for 10 minutes. Take away from pan, and let cool utterly on wire rack.
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Reduce cake in half horizontally. Place backside layer on a serving plate or cake board. Unfold Vanilla Pastry Cream on high, leaving a ¼-inch border round edges. High with remaining cake layer. Unfold Vanilla Buttercream on high and sides of cake. Press Candied Almonds into buttercream. Greatest served identical day.
Word: To make this cake forward, frost the cake with a skinny layer of Vanilla Buttercream, cowl, and refrigerate as much as in a single day. Frost with remaining buttercream and press Candied Almonds into buttercream simply earlier than serving.
Vanilla Pastry Cream
Makes 1⅔ cups
- 1½ cups (360 grams) entire milk
- ½ cup (100 grams) granulated sugar, divided
- 1 teaspoon (4 grams) vanilla extract
- 4 giant egg yolks (74 grams)
- 3½ tablespoons (28 grams) cornstarch
- ½ teaspoon (1.5 grams) kosher salt
- 2 tablespoons (28 grams) unsalted butter, softened
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In a big saucepan, whisk collectively milk, ¼ cup (50 grams) sugar, and vanilla. Warmth over medium warmth till steaming. (Don’t boil.)
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In a big bowl, whisk collectively egg yolks, cornstarch, salt, and remaining ¼ cup (50 grams) sugar. Progressively add heat milk combination, whisking continuously. Return combination to saucepan, and cook dinner over medium warmth, whisking continuously, till thickened and boiling, 4 to five minutes. Pressure combination by way of a fine-mesh sieve into a big bowl. Stir in butter in two additions. Cowl with a chunk of plastic wrap, urgent wrap instantly onto floor of pastry cream to stop a pores and skin from forming. Refrigerate till utterly chilled, about 4 hours, or in a single day.
Vanilla Buttercream
Makes about 3 cups
- 1⅓ cups (303 grams) unsalted butter, softened
- ½ teaspoon (1.5 grams) kosher salt
- 3¼ cups (390 grams) confectioners’ sugar
- 1½ tablespoons (22.5 grams) heavy whipping cream
- 1 teaspoon (4 grams) vanilla extract
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Within the bowl of a stand mixer fitted with the paddle attachment, beat butter and salt at medium velocity till clean and creamy. With mixer on low velocity, step by step add confectioners’ sugar, beating till mixed. Beat in cream and vanilla. Enhance mixer velocity to excessive, and beat till pale and fluffy, 1 to 2 minutes. Use instantly, or cowl and refrigerate for as much as 2 days. Let buttercream soften, then beat till fluffy earlier than utilizing.
Candied Almonds
Makes about 4 cups
- 1 giant egg white (30 grams)
- ¼ cup (50 grams) glowing or sanding sugar
- ¼ cup (55 grams) firmly packed gentle brown sugar
- 1 teaspoon (3 grams) kosher salt
- 3 cups (339 grams) sliced almonds
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Preheat oven to 300°F (150°C). Evenly spray a rimmed baking sheet with cooking spray.
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In a big bowl, whisk egg white till foamy. Whisk in sugars and salt. Add almonds, gently tossing to coat. Unfold almonds in a single layer on ready pan.
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Bake till golden, 20 to 25 minutes, stirring midway by way of baking. Let cool utterly. Retailer in an hermetic container for as much as 1 week.
