So, a few changes since my last attempt at a copy cat version of the best burnt almond cake I ever had. I made a doctored French Vanilla cake mix cake; however, the texture/crumb wasn't as fine as I wanted. Next time, I'd probably make a white cake from scratch using cake flour. For the frosting and filling, I based it off of this mousse filling recipe. I used Pastry Pride instead of milk and heavy cream and a box of French Vanilla pudding. I couldn't stop sampling it; it was so good. As for the crunch, I should've realized there's a reason why they sprinkled powdered sugar all over the top of their cake. So, I toasted the sliced almonds with powdered sugar in a skillet over medium heat until the sugar melted and the nuts were slightly brown.
What was the name of the bakery that had the fabulous burnt almond cake you tasted?
ReplyDeleteThanks!
Aly
Hi Aly! You can get it here in the Bay Area from Peter's or Dick's bakery.
ReplyDeleteThanks for your posting for the Burnt Almond Cake. I used some of your ideas and came up with a cake that my family (adult daughters and their husbands) really liked. I wound up just using a Betty Crocker French Vanilla cake mix but added almond extract. For the frosting I mixed 2 c. heavy whipping cream and a small box of French Vanilla Instant pudding. I toasted the almonds in a pan on the stove top with powdered sugar. Then I sprinkled powdered sugar over the finished cake. It looked beautiful, but I was afraid the almonds and powdered sugar would be too dry. But the moistness of the frosting and the cake itself made it perfect! Thanks!
ReplyDeleteHi Carmen! Thanks for the share! I really like your idea of using heavy whipping cream which I'll have to try; I imagine it being a lot lighter and closer to the consistency I want.
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