I do believe we are back to cake again. This one, I just couldn't resist. I have been making practice cakes, but, almost never eat it. However, the people I love best in the whole wide world? They cherish every piece of the traditionally made almond praline, surrounded by insanely rich Diplomat cream and as a final sin against diets, the world over, lay between several layers of almond cake.
Who loves ya, baby?
Preperation Time: 2 hours
Baking Time: 35 minutes
Chilling time: 4 hours
Total Time 6 hours 35 minutes
Servings:12
Calories: 727 kcal
Ingredients!
Honey Almond Cake:
1 1/2 cups all-purpose flour
3/4 cup almond flour
2 1/2 tsp baking powder
3/4 tsp salt
3/4 cup unsalted butter room temperature
1 cup granulated sugar
1/2 cup honey
3 large eggs room temperature
1 tsp vanilla
1/4 tsp almond extract
1 cup milk room temperature
Honey Almond Syrup:
1/4 cup honey
1/4 cup water
2 drops almond extract
Diplomat Cream:
1 cup milk divided
1/4 tsp vanilla bean paste
2 Tbsp cornstarch
1/3 cup granulated sugar
1 large egg yolk
3/4 cups heavy cream cold
1 Tbsp powdered sugar sifted
2 tsp skim milk powder
Almond Praline:
2 cups granulated sugar
1/2 cup water
1 1/2 cup sliced almonds toasted
1 Tbsp unsalted butter
Assembly:
1 cup sliced almonds toasted
Les Instructions
Just for today, we will be a little French. Qui?
First things first!
Preheat the oven to 350F
Grease/flour two 8 inch cake rounds, then line with parchment paper
In a medium bowl, whisk flour, almond flour, baking powder,and salt together until combined. Set aside.
I use a stand mixer with paddle attachment and cream butter and sugar on medium high for about 3 minutes. Should be light color and fluffy.
Reduce speed and add eggs, seperately and mix fully after each one.
Add vanilla, honey, and almond extract and mix until combined.
Alternate flour mixture and milk, beginning and ending with flour (3 additions of flour and 2 of milk). Mix fully with each addition
Bake 30 minutes - insert toothpick in center, mostly clean is done
Cool on wire rack 10 minutes then take out of pan, allowing to cool completely
The recipe as-is will also work in two 8 inch pans. For three 8 inch pans, make 1 1/2 of the original recipe. Baking time may need to be adjusted.
To make cupcakes, all you need to do is reduce the baking time — start checking at 15 minutes or so. The recipe makes 18-24 cupcakes depending on size.
Honey Almond Syrup:
Place honey, almond extract, and water into a small pot. Stir, bringing to a simmer. Cool completely.
Below is how to make pastry cream. It’s basically a cooked custard/pudding that is made up of eggs, milk, sugar, and cornstarch. it is a little boring its pure form, but once some whipped cream is folded in, it is heaven on earth. Oh, yes!
3/4 cup milk and vanilla bean paste in medium saucepan. Cook on high heat, stirring often until simmering. Remove from heat.
In a medium bowl, whisk 1/4 cup milk, egg yolks, sugar, and cornstarch.
Wisk vigorously, slowly pouring the hot milk into the egg mixture.
Return mixture to saucepan and cook over high heat, whisking constantly, until it thickens and comes to a boil.
Pass through a strainer and into a bowl. Place plastic wrap directly on top of custard to prevent a skin from forming.
Cool to room temperature, place in refrigerator for two hours to set.
Whip cream until soft peaks (use a cold bowl with a cold whisk). Add powdered sugar and skim milk powder and whip until stiff peaks.
Remove plastic wrap from top of pastry cream. Whip by hand with a whisk until smooth.
Fold 1/2 cup whipped cream into the pastry cream until smooth. Fold in the rest of the whipped cream until smooth.
Chill for 30-60 minutes in the fridge.
Line a sheet pan with parchment, set aside.
Place sugar and water into a medium saucepan over high heat.
Stir to combine and until sugar dissolves. Do not stir from this point forward.
Use a pastry brush to wash down the inside of the pot occasionally to prevent sugar from crystalizing.
Cook sugar, swirling pot occasionally until desired color of caramel is reached (10-15 minutes).
Remove from heat and add the butter and almonds. Stir to combine and immediately pour onto baking sheet and spread evenly as best as possible. Cool completely (about 30mins).
Once the praline has cooled and set use a kitchen mallet or similar to break sugar into shards. (I dropped mine on my granite counter. Worked like a charm)
Carve a circle 1/2" deep in each cake layer to hold in the filling. I used a 6" cake round as a template, placed that on top, and cut around it. You can do a white chocolate ganache dam around the edge to hold in the filling. Generously brush cake layers with honey almond syrup.
Place one cake layer on a serving piece.. Sprinkle with 1/2 cup of toasted sliced almonds.
Fill the center with Diplomat cream so that it domes.
Sprinkle more toasted almonds over top. Invert the second layer and place it carved side down on top of the dome.
(it's ok if some diplomat cream squeezes out).
Frost and smooth the outside of the cake in a rustic manner with remaining diplomat cream. Chill for 30 minutes.
Place almond praline shards around the outside of the cake.
Diplomat cream will not keep very long. Store cake in the fridge and ideally serve same day
This cake is truly delicious, but, it has a lot of steps and can be a challenge the first time making it. But your people will love it and tell you how it is worthy. I will admit, I have made it prettier, but, you will just have to use your imagination on how good this tastes.
I think I will make three layers next time I make it. It is good with two, but, I am in love with smaller layers and lots of them. Like a wedding cake, but, not. I will admit to tears on the first try, I didn't get the bowl and wisk cold enough. Little tiny things that can flop the whole cake. But, eventually, it happened.
It was essential to scoop out a well so the cream had somewhere to go. Two wells in the middle and then put the top on it and squeeze it shut. Aesthetically, it is not the prettiest, however, it might be the richest, most delicious cake.
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