Sunday, December 26, 2010

Burnt Almond Cake, Take 2

burnt almond cake

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.

burnt almond cake

4 comments:

  1. What was the name of the bakery that had the fabulous burnt almond cake you tasted?

    Thanks!

    Aly

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  2. Hi Aly! You can get it here in the Bay Area from Peter's or Dick's bakery.

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  3. Thanks 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!

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  4. Hi 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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