Ingredientes para A Better Burnt Almond Cake
- 1 (15.25 ounce) package French vanilla cake mix
- Vegetable oil (according to cake mix package directions)
- Eggs (according to cake mix package directions)
- Water (1/4 cup for brittle, 1 cup for simple syrup, plus according to cake mix package directions)
- 2 cups granulated sugar (1 cup for brittle, 1 cup for simple syrup)
- 1/2 cup honey
- 1 cup slivered almonds (for brittle)
- 4 tablespoons (1/2 stick) unsalted butter
- 1/2 teaspoon baking soda
- Vanilla extract (not used in this recipe)
- 1/2 teaspoon almond extract
- 1 tablespoon vanilla flavored syrup (e.g., Torani vanilla syrup)
- 1 (16 ounce) container Pastry Pride
- Sliced almonds (for garnish, quantity as needed)
- White sugar (additional, to taste, for icing)
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Como fazer A Better Burnt Almond Cake
- Prepare 1 box (15.25 oz) French vanilla cake mix according to package directions for two 8 or 9-inch round cake pans.
- Remove cakes from pans and let cool completely.
- While cakes cool, spread 1 cup sliced almonds on a dry baking sheet. Bake at 350°F (175°C) for 8-12 minutes, checking frequently after 5 minutes. Aim for a deep golden brown color. Let cool completely.
- **Make the brittle:** In a heavy-bottomed saucepan, combine 1 cup granulated sugar, ½ cup honey, and ¼ cup water. Bring to a boil over medium heat, stirring gently until sugar dissolves.
- Boil for 8-10 minutes without stirring, until the mixture turns a rich amber color.
- Remove from heat. Stir in 4 tablespoons (½ stick) unsalted butter, the toasted almonds, and ½ teaspoon baking soda until combined. **Caution:** The brittle will be very hot!
- Immediately pour the brittle onto a baking sheet sprayed with nonstick cooking spray. Let cool completely until rock hard.
- Break the brittle into small pieces and process in a food processor (or blender, or crush with a rolling pin in a freezer bag) until finely crumbed. Any large chunks will be unpleasant to eat.
- **Make the simple syrup:** In a small saucepan, combine 1 cup granulated sugar and 1 cup water. Bring to a boil for 3 minutes, stirring until sugar dissolves. Remove from heat and stir in ½ teaspoon almond extract and 1 tablespoon Torani vanilla syrup. Let cool.
- Prepare 1 container (16 oz) pastry pride icing according to package directions. Add additional sugar to taste; most find little to no added sugar is best.
- Slice each cake layer horizontally in half using a long serrated knife.
- Brush all cut cake layers with simple syrup using a pastry brush.
- Layer the cakes: Spread 1 cup of frosting between each layer, followed by 1 cup of brittle crumbs. Repeat until all layers are assembled.
- Frost the top and sides of the cake with the remaining frosting. Press toasted almond slices around the sides.
- Sprinkle the remaining brittle crumbs on top.
- Refrigerate for at least 2 hours, or preferably overnight, to allow flavors to meld. Refrigerate leftovers.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
181g
Fat
13g
Carbs
19g
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60 Minutes Or Less Time To Make Course Cuisine Preparation Occasion North American For Large Groups Cupcakes Desserts American Dinner Party Holiday Event Kid Friendly Cakes Dietary Gifts Cake Fillings And Frostings Californian Oamc Freezer Make Ahead Wedding Inexpensive Toddler Friendly Brunch Number Of Servings Presentation Served Cold
