My go-to sources didn't yield any definite answers on this recipe but I figured it might be a white cake with swiss meringue butter cream and an almond brittle crunch.
I have a favorite go to white cake that I've used here and here with no issues. But, for some reason I let myself be swayed to use a brand new white cake recipe, the White on White Buttermilk Cake from the Pastry Queen by Rebecca Rather. This cake tasted more like a vanilla cake than a white cake. It was also moist and dense. Nothing like what I was trying to achieve.
Then, I was in a rush to get the cake to my boyfriend's family dinner that I slapped on the SMBC while the cake was partially frozen. The SMBC did not thaw to room temperature by the time it was served. Cold SMBC tastes like a sweet stick of butter; not a good thing to me.
For the crunch, I found this recipe from Tish Boyle Sweet Dreams. She said it was suppose to be reminiscent of the crunch on those Good Humor ice cream bars but I felt as if there was too much brittle and not enough almond.
In the end, it wasn't anything like the burnt almond cake I tried at the bakery but it made a good tasting vanilla cake with SMBC and almond brittle crunch. The leftovers made yummy cupcakes too.