Burnt Almond Recipes

BURNT ALMOND CAKE | THE BEST BURNT ALMOND CAKE RECIPE

Steps:

• Preheat oven to 325°F (165°C).
• Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides.
• Add all dry ingredients for the cake to a large bowl and whisk together.
• Add eggs, buttermilk, vanilla extract, vegetable oil, and almond extract to the dry ingredients and mix until combined.
• Pour cake batter evenly into the prepared cake pans and bake for about 30-35 minutes, or until a toothpick comes out clean from the center.
• Remove cakes from oven and allow to cool for about 15 minutes, then remove to cooling racks to cool completely.
• Place your almonds on a baking sheet lined with parchment paper, turn the oven to 350°F (180°C), and toast for about 5-7 minutes, until golden and fragrant.
• While the almonds are baking, add butter to a mixing bowl and beat until it becomes fluffy (about 3-4 minutes). Then add powdered sugar and mix until smooth. Lastly, add in the cream cheese and almond extract and mix until ingredients just combine, and you have a smooth frosting.
• Place the first layer of cake on a plate and spread about 1/3 of buttercream evenly on top. Repeat for the next two layers.
• Spread the rest of the frosting on top and sides of the cake and place toasted almonds on the sides.

BURNT ALMOND CAKE

Steps:

• Preheat the oven to 350 F. Line two 9" cake pans with parchment, and spray them with nonstick cooking spray.
• In a small bowl whisk together the egg whites, 1/4 cup milk, and vanilla and almond extracts. Set aside for now.
• In the bowl of a large stand mixer fitted with a paddle attachment, combine the flour, sugar, baking powder, and salt. Mix on low speed for 30 seconds to mix and sift the ingredients. Add the softened butter and the remaining 3/4 cup milk to the bowl, and mix on low speed until the flour is moistened. Raise the speed to medium and beat for 90 seconds.
• Stop the mixer and scrape down the bottom and sides of the bowl. Add the egg white mixture in 3 parts, beating well after each addition. Scrape down the bottom and sides of the bowl once more. Divide the batter evenly between the pans.
• Bake at 350 for about 25 minutes, until the tops spring back lightly when pressed. Let the cakes cool for 15 minutes, then gently invert them out of the pans, invert them again until they're right-side up, and let them cool completely on a wire rack.
• Combine the water and sugar in a small saucepan over medium heat. Stir them together until the sugar dissolves, and heat the sugar syrup until it just starts to boil. Remove it from the heat and let it cool to room temperature. Stir in the amaretto or almond extract.
• Combine the gelatin and cold water in a small bowl and set aside for 5 minutes to let the gelatin absorb the water. Once absorbed, microwave the bowl for 10-15 seconds, until the gelatin is liquid. Set aside for now.
• In a medium bowl, whisk together the yolks, egg, cornstarch, and 1/4 cup of sugar. In a medium saucepan, combine the milk, remaining 1/4 cup sugar, and salt. Heat the milk over a medium burner until it just starts to boil. Start whisking the egg mixture, and while you're whisking, drizzle a little hot milk into the eggs. Continue to whisk and drizzle until you've added about half of the milk. Switch to whisking the milk, then pour the eggs into the milk mixture while whisking.
• Return the pan to the burner and heat the cream, whisking constantly. Use a rubber spatula to periodically scrape the bottom of the pan so it doesn't scorch. Cook until the pastry cream thickens and starts a very gently bubbling, then cook for about 2 minutes longer. Remove the pan from the heat and whisk in the liquid gelatin, vanilla extract, almond extract, and butter.
• Pour the cream through a wire mesh strainer into a bowl. It will be somewhat thick, so use a spatula to help work it through, straining out any clumps of egg that have developed. Press a layer of cling wrap directly on top of the pastry cream, and refrigerate until cold and firm, at least 2 hours. (To speed the cooling process, the cream can be spread onto a baking sheet and put in the freezer for 15-20 minutes, but don't forget it in the freezer!)
• Right before you're ready to use the pastry cream in the cake, whip the heavy cream and powdered sugar together until it forms firm peaks. Gently fold together the pastry cream and whipped cream together.
• In a bowl, whisk together the flour and milk. Pour it through a fine wire mesh strainer into a medium saucepan, straining out any flour clumps. Heat the flour mixture over medium heat, whisking constantly, until it thickens. It will go from being a thin liquid to being a very thick paste. It should have the consistency of a very thick pudding when you're done. Remove the pan from the heat, and let the flour mixture cool completely. To speed this process, I like the fill my sink with an inch or two of cold water, and submerge the bottom of the pan in the water, making sure to not get any in the pan. Stir occasionally while the mixture cools.
• Combine the butter and sugar in the bowl of a large stand mixer fitted with a whisk attachment. Beat the butter and sugar together on medium-high speed until very light and fluffy and no longer gritty, about 5-7 minutes.
• Once the flour mixture is no longer warm at all, and the butter/sugar is light and fluffy, add the flour to the mixing bowl, along with the vanilla extract, almond extract, and salt. Whip together for 2-3 minutes until well-combined, light, and fluffy. If it seems to separate continue to beat it until it comes back together.
• Preheat the oven to 350 F. Cover a baking sheet with foil and spray it with nonstick spray. Place the nuts on the baking sheet and toast them in the oven while you prepare the caramel.
• Combine the water, sugar, lemon juice, and salt in a small saucepan over medium-high heat. Stir until the water dissolves and the mixture comes to a boil. Insert a candy thermometer and boil the sugar until it starts to turn a golden brown and reads between 310-325 on the thermometer.
• Remove the pan from the heat, and add the hot nuts from the oven. Stir until the nuts are coated with caramel. Add the butter and stir, then pour the nuts out onto the foil-lined baking sheet. Use a spatula to spread them into a thin layer without many nuts overlapping.
• Let the nuts cool completely, then break them apart. If they're in large chunks, chop them coarsely.
• Using a large serrated knife, cut each cake layer in half. Place one layer on a cake cardboard (or your serving plate) and use a pastry brush to brush it generously with the simple syrup.
• Scoop some buttercream into a pastry bag fitted with a 1/2-inch round tip. Pipe a ring of buttercream all along the edge of the cake round to act as a barrier and hold in the filling. Scoop 1/3 of the pastry cream onto the cake, and spread it in an even layer until it covers the cake and reaches the buttercream ring. Top the cake round with a second round, and repeat the process of brushing it with simple syrup, piping a ring of buttercream, and spreading the pastry cream in the center.
• Repeat with the remaining layers, until you have a 4-layer cake with 3 layers of buttercream. Spread buttercream along the sides and top of the cake. It doesn't have to be super-smooth since most of the surface will be covered with almonds.
• Press caramelized almonds into the sides of the cake. This is easiest if you use a cardboard cake round-hold the cake in one hand, over the baking sheet full of almonds, and use the other to press almonds into the sides, letting the excess fall back onto the sheet.
• Fit a pastry bag with a large star tip and pipe rosettes along the top of the cake. Decorate them with more caramelized almonds, if desired. The almonds will start to get sticky after about a day, so for optimal texture enjoy it on the day it's made, but the flavor is still wonderful several days after.

BURNT ALMOND AND CHERRY CHOCOLATE ICE CREAM

Steps:

• Melt butter in a skillet over medium-low heat; cook and stir almonds in melted butter until toasted or slightly burnt, 5 to 10 minutes. Remove from heat and cool.
• Mix cream, half-and-half, sugar, cocoa mix, and vanilla extract together in a bowl; transfer cream mixture to an ice cream maker. Follow manufacturer's instructions for freezing. Add almonds, chocolate chips, and cherries once ice cream is almost stiffened and continue freezing until ice cream is completely stiffened.

BURNT ALMOND CAKE

Steps:

• Preheat oven to 350°F.
• Grease two 8-by-2-inch round cake pans.
• For the cake: Sift the flour, baking powder, baking soda and salt together into a bowl and set aside.
• Cream the butter and sugar in a large bowl with an electric mixer at medium speed until light and fluffy, about 5 minutes.
• Reduce the speed to medium-low.
• Add the eggs, one at a time, beating 30 seconds between additions.
• Add alternating increments of the flour mixture and buttermilk and vanilla, blending well after each addition; this should take about 3 to 5 minutes.
• Divide the batter evenly between the prepared pans.
• Bake for about 30 minutes, until a cake tester comes out clean.
• Cool in pans, on wire racks, for 10 minutes, unmold the cakes and let cool completely.
• Note: The cake recipe makes two 8-inch round cake layers.
• Only one is used for this recipe.
• To make the brittle: Combine the granulated sugar, honey and water in a medium-sized saucepan.
• Bring to a boil over medium heat, stirring to dissolve sugar.
• Boil, without stirring, until the mixture turns a deep amber color, about 10 minutes.
• Remove the pan from the heat and immediately stir in the toasted almonds, butter and baking soda.
• Mix with a wooden spoon just until the butter melts and the foaming subsides.
• Pour the mixture into a nonstick or lightly greased baking sheet and set aside to cool.
• Once the brittle has hardened, break it up and crush to fine crumbs in a food processor.
• Store in a covered container in the refrigerator until ready to use.
• To make the custard cream: In a heavy saucepan over medium-low heat, heat milk to barely simmering.
• Meanwhile, combine egg yolks, sugar and cornstarch in a medium mixing bowl.
• Whisk to blend smoothly.
• Stir the heated milk into the egg mixture; return mixture to saucepan.
• Bring back to a boil, over medium-low heat, whisking constantly; boil 1 minute.
• Remove pan from heat; add butter and vanilla, stirring to melt the butter.
• Transfer custard to a bowl; place a piece of waxed paper directly on top to prevent a crust from forming and refrigerate until cold.
• Whip the cream and confectioners' sugar until stiff peaks form.
• Fold into the chilled custard and refrigerate until ready to use.
• To assemble cake: Cut the cake in half horizontally.
• Place one layer on a cake plate, spread cake with cold custard cream and sprinkle with brittle crumbs.
• Cover with the remaining layer of cake.
• Spread the remaining custard cream over cake, applying a thinner coat to the sides than the top.
• Chill for a least 1 hour before garnishing.
• To garnish, press brittle crumbs onto the sides of the cake with the palm of your hand and sprinkle a layer of crumbs on the top.
• Refrigerate until ready to use.
• Note: To toast nuts, arrange in a single layer on a baking pan.
• Bake in a 375F oven until golden brown, about 7 to 10 minutes.
• Allow nuts to cool before using.

COPYCAT OF PRANTL'S BURNT ALMOND TORTE

Steps:

• Preheat oven to 350 degrees.
• Grease two 8-by-2-inch round cake pans.
• For the cake:
• Sift the flour, baking powder, baking soda and salt together into a bowl and set aside.
• Cream the butter and sugar in a large bowl with an electric mixer at medium speed until light and fluffy, about 5 minutes.
• Reduce the speed to medium-low. Add the eggs, one at a time, beating 30 seconds between additions.
• Add alternating increments of the flour mixture and buttermilk and vanilla, blending well after each addition; this should take about 3 to 5 minutes.
• Divide the batter evenly between the prepared pans.
• Bake for about 30 minutes, until a cake tester comes out clean.
• Cool in pans, on wire racks, for 10 minutes, unmold the cakes and let cool completely.
• Note: The cake recipe makes two 8-inch round cake layers. Only one is used for this recipe.
• To make the brittle:
• Combine the granulated sugar, honey and water in a medium-sized saucepan. Bring to a boil over medium heat, stirring to dissolve sugar.
• Boil, without stirring, until the mixture turns a deep amber color, about 10 minutes.
• Remove the pan from the heat and immediately stir in the toasted almonds, butter and baking soda.
• Mix with a wooden spoon just until the butter melts and the foaming subsides.
• Pour the mixture into a nonstick or lightly greased baking sheet and set aside to cool.
• Once the brittle has hardened, break it up and crush to fine crumbs in a food processor.
• Store in a covered container in the refrigerator until ready to use.
• To make the custard cream:
• In a heavy saucepan over medium- low heat, heat milk to barely simmering.
• Meanwhile, combine egg yolks, sugar and cornstarch in a medium mixing bowl. Whisk to blend smoothly.
• Stir the heated milk into the egg mixture; return mixture to saucepan.
• Bring back to a boil, over medium-low heat, whisking constantly; boil 1 minute.
• Remove pan from heat; add butter and vanilla, stirring to melt the butter.
• Transfer custard to a bowl; place a piece of waxed paper directly on top to prevent a crust from forming and refrigerate until cold.
• Whip the cream and confectioners' sugar until stiff peaks form.
• Fold into the chilled custard and refrigerate until ready to use.
• To assemble cake:
• Cut the cake in half horizontally.
• Place one layer on a cake plate, spread cake with cold custard cream and sprinkle with brittle crumbs.
• Cover with the remaining layer of cake.
• Spread the remaining custard cream over cake, applying a thinner coat to the sides, then the top.
• Chill for at least 1 hour before garnishing.
• To garnish, press brittle crumbs onto the sides of the cake with the palm of your hand and sprinkle a layer of crumbs on the top. Refrigerate until ready to use.
• Note: To toast nuts, arrange in a single layer on a baking pan. Bake in a 375-degree oven until golden brown, about 7 to 10 minutes. Allow nuts to cool before using.

BURNT ALMOND RECIPE

Steps:

• First of all, take a small bowl and mix Vanilla extract and Granulated Sugar in it. Stir it well until it's blended properly and set aside.
• Take a large baking pan, line it with parchment paper, and set it aside.
• It is important to note that you should use a large saucepan with a heavy bottom that will aid you in stirring the Almonds with a wooden spoon and make sure that you are not using a nonstick pan.
• Now add Water, Cinnamon, and 1 cup of Sugar to the saucepan to bring it to a boil on medium heat.
• Once it is boiled, add Almonds to it.
• Turn the heat to high; cook it well while constantly stirring the Almonds until the Water is completely gone; Sugar dries up and starts sticking on the Almonds.
• Soon after the Water evaporates and Sugar dries out, reduce the flame or heat to medium-low. This all happens fast, so you have to be vigilant and constantly stir on the lower heat until all the Almonds get shiny candy coating evenly.
• Then immediately add the remaining Sugar (1/3 cup) already mixed with the Vanilla essence and keep stirring.
• As the fresh Almonds continue cooking, they will start to pop and crack, which is normal. The best-cooked Almonds are a little shiny and still lumpy, so to make it smooth, pretty shiny, and a bit lumpy, keep on stirring when Sugar will start melting.
• Now remove the saucepan from heat and spread the Almonds carefully on the parchment paper in the baking pan. While cooling, break them apart as much as you can. Do that carefully as they are hot, and don't touch them with your fingers. Always use a spoon.
• Once the Burnt Almonds are completely cooled, store them in an airtight jar or container.
• Furthermore, you can also enjoy other homemade candies like this, including Apple Cider Caramel and English Toffee. You can top these candies with grated Almonds to make a perfect bite of crunchy buttery toffee.

BURNT TOASTED ALMOND

Steps:

• Fill a shaker with ice cubes.
• Add ⅔ part amaretto.
• Add ⅔ part Absolut Vodka.
• Add 1⅓ parts cream.
• Add ⅓ part cream liqueur.
• Add ⅓ part kahlúa.
• Shake.
• Strain into a cocktail glass.