Burnt Almond Torte
INGREDIENTS
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Buttermilk Layer Cake
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PG tested
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A freshly made cake is very tender; when you want to split layers, allow the cake to rest for 8 hours or overnight. Use a serrated knife to slice horizontally. A good trick is to use a metal disc (the bottom of a tart pan is perfect) to lift and remo
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2 1/3 cups cake flour
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1 1/2 teaspoons baking powder
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1/2 teaspoon baking soda
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1/4 teaspoon fine-grain table salt
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3 large eggs, at room temperature
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1 teaspoon vanilla
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6 ounces (1 1/2 sticks) unsalted butter, at room temperature
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1 1/3 cups sugar
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1 cup buttermilk, at room temperature
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Rich Cream Custard
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PG tested
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Use the custard this time for the torte, next time for Boston Cream Pie. Cool before spreading between cooled cake layers.
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1/2 cup sugar
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3 tablespoons flour
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1/8 teaspoon fine salt
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1 cup milk or half-and-half
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2 egg yolks, beaten with a fork
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1 1/2 teaspoons vanilla
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Rich Cream Custard
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PG tested
•
Use the custard this time for the torte, next time for Boston Cream Pie. Cool before spreading between cooled cake layers.
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1/2 cup sugar
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3 tablespoons flour
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1/8 teaspoon fine salt
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1 cup milk or half-and-half
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2 egg yolks, beaten with a fork
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1 1/2 teaspoons vanilla
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Sugared Toasted Almonds
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To make a large amount for the freezer, use these proportions: 4 pounds sliced almonds, 6 ounces water, 40 ounces sugar.
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1 pound sliced almonds
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1 1/2 ounces water
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10 ounces coarse bakers’ sugar
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