Indulge in the exquisite delight of Almond Cake layered to perfection!
Elevate your senses with the velvety smoothness of Creme Patisserie frosting, crowned with a luscious chocolate ganache .
Let’s embark on this sweet adventure together!
Ingredients:
• 2 cups almond flour
• 1 cup sugar
• 1 cup unsalted butter, softened
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup whole milk
For Creme Patisserie Frosting:
• 2 cups whole milk
• 1/2 cup granulated sugar
• 4 large egg yolks
• 1/4 cup cornstarch
• 1 teaspoon vanilla extract
• 1 cup heavy cream, whipped
For Chocolate Ganache Topping:
• 1 cup dark chocolate, chopped
• 1/2 cup heavy cream
• 1/2 cup grilled almonds, sliced for garnish
Directions:
. Preheat oven to 350°F (180°C). Grease and line three 8-inch cake pan.
. In a bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla.
. Gradually fold in almond flour until well combined. Add milk and mix until smooth.
. pour the batter on prepared pan. Smooth the tops and bake for 25-30 minutes or until a toothpick inserted comes out clean.
. For the Creme Patisserie, heat milk in a saucepan. In a separate bowl, whisk together sugar, egg yolks, and cornstarch. Gradually whisk in the hot milk. Return the mixture to the saucepan and cook until thickened. Remove from heat, stir in vanilla, and let it cool. Fold in whipped cream.
. For the Chocolate Ganache, heat cream in a saucepan until just simmering. Pour over chopped chocolate, let it sit for a minute, and then stir until smooth.
. Once the cake is cool, cut it on half , spread a layer of Creme Patisserie on each, stack them, and cover the entire cake with the remaining frosting.
. Pour the chocolate ganache over the cake, allowing it to drip down the sides.
. Grill sliced white almonds until golden brown and sprinkle them over the cake for a delightful crunch.
. Refrigerate the cake for at least 2 hours before serving. Slice and savor the divine layers!
