Toasted Almond Cake with Custard

You're gonna have to trust me when I tell you that this cake is magic. It may seem simple, unassuming. Almonds. Vanilla. But, it's just not basic. If you follow along with me, you may remember another recipe that I attempted to recreate, from a landmark bakery in Pittsburgh, PA, called Prantl's. That recipe was for thumbprint cookies with buttercream frosting. THIS recipe is my tribute to the G.O.A.T. Burnt Almond Torte. Prantl's has earned national recognition for this cake and, of course, there’s no actual recipe floating around the internet for it. So, after collecting/ eating numerous samples over the years, carefully studying the flavor components, and combing through their website photos, I was ready to make my version of this cake.  The original cake is square, so we will be using two 9” square cake pans to bake this. The cake layers are light and almond scented and the burnt almonds, scattered all over the frosting, are sugary and crunchy. The creamy, custard filling is not too sweet, and pairs so well with the vanilla almond buttercream. Prantl's also features raspberry and chocolate variations of this cake…which are on deck for me. Are you already drooling? Just me?! Let’s begin.

Ingredients:

Cake layers:

2 cups of sifted cake flour

1/2 cup fine almond flour

3 tsp baking powder

1/2 tsp baking soda

1 1/2 tsp kosher salt

1 cup (2 sticks) of unsalted butter, softened

1 1/2 cups granulated sugar

5 large egg whites, at room temperature (save 3 yolks for the almond custard)

1 whole egg, at room temperature

1 tsp vanilla extract

1 tsp almond extract (or to taste)

3/4 cup whole milk, room temperature

2/3 cup plain, full fat Greek yogurt, room temperature

Toasted, Sugared Almonds

1 8oz. Package of slivered almonds

1 tbs of butter

1/4 cup granulated sugar

Pinch of sea salt

Almond Custard:

2 cups whole milk, at room temperature

1/3 cup granulated sugar

3 large egg yolks, at room temperature

1/4 cup cornstarch

1 1/2 tsp. almond extract

1 tsp. Vanilla extract

Pinch salt

Vanilla Almond American Buttercream:

2 sticks (one cup) unsalted butter, at room temperature

1 cup vegetable shortening

1/2 TBS clear vanilla extract (for the whitest frosting but can sub regular vanilla extract)

1 tsp. Almond extract (or to taste)

1 tsp kosher salt

2 lb. Bag of powdered sugar (insert cringe emoji, but it's worth it)

3 TBS whole milk or heavy cream, at room temperature (adjust as needed for consistency)

Method:

Toasted, sugared almonds

This step is easy to make ahead of time, so the almonds are ready to go when you are assembling your cake! Line a baking sheet with parchment paper or a baking mat. Melt the butter in a medium skillet over medium heat. Then add the sugar to the melted butter and stir to combine. Toss the almonds into the butter/sugar mixture and coat the almonds. Continue to stir them here and there for the next few minutes. Then sprinkle them with salt, if desired. When they smell extra toasty and nutty, remove from the heat. Scrape them onto the baking sheet in a single layer to cool. Once they are room temp, scoop them into a bowl until ready to use. If making a day ahead, cover the bowl with plastic wrap on the counter. Side note: if any got too dark, you may want to leave off the cake.

Almond custard

Combine the egg yolks, cornstarch, almond and vanilla extracts and pinch of salt in a medium mixing bowl and whisk well until incorporated. Heat the milk and sugar, in a small saucepan, on the stove, over medium heat. Gently bring to a simmer and stir to dissolve the sugar. Before it begins to fully boil, remove the pan from the heat. Allow to cool for 2-3 minutes. We have to temper the eggs next by gradually adding the hot milk to the egg mixture so that we don’t cook the eggs. Using a 1/2 cup measuring cup, slowly stream the milk into the eggs while whisking the eggs the whole time. Then quickly pour all of the egg mixture into the saucepan with remaining milk/ sugar and turn the stove on to medium heat. Whisk the mixture, while heating it for another minute, as it thickens up. Remove the pan from the heat and transfer the custard to a clean bowl. Cover the top with plastic wrap so that it touches the surface of the custard. This helps to prevent a crust from forming. Refrigerate until cold, at least one hour.

Cake layers

This cake recipe makes 2 9 inch cake layers. Grease well two 9” cake pans (as I mentioned, I am using square pans) and line with parchment circles. Preheat oven to 350 degrees and position a rack in the center.

First add the egg whites to a clean, dry mixing bowl and fit the mixer with the whisk attachment. Beat the egg whites until foamy, white and soft peaks form. Set this bowl aside.

Add the softened butter to a clean, large bowl of a stand mixer, fitted with the paddle attachment. Beat the butter until creamy, about one minute on medium high speed. With the mixer on low, slowly add the sugar. Stop and scrape the bowl, then continue with mixing at medium high speed for two minutes until minute is pale and fluffy. Add the whole egg and beat in for one minute. Scrape down the bowl and beater. With the mixer on low, slowly  pour in the egg whites in 3 parts, allowing time to mix, in-between additions. Scrape the bowl and paddle down. Mix again for 30 seconds.

Prepare the dry ingredients. Sift together cake flour, baking soda, baking powder, and salt in a large bowl and set aside.

Prepare the wet ingredients. In a medium mixing bowl, combine Greek yogurt, vanilla extract, almond extract, and milk. Whisk well to combine and smooth any lumps.

Turn the mixer back on low speed. Begin with adding 1/3 of flour mixture, mixing until just combined, then add half of the wet Greek yogurt mixture. Stop and scrape down the sides of the bowl. Add another 1/3 of flour mixture on low speed followed by the rest of the wet ingredients and mix until just combined. Scrape the bowl on the bottom and sides and scrape off the paddle. Mix again for 10 seconds then add the rest of the flour mixture on low speed. Mix for 30 seconds then remove the bowl from the stand and do the final mixing by hand with a spatula. Be careful not to overmix!! But be mindful that ingredients are fully incorporated and homogenous. We don’t want any streaks throughout the batter.  Evenly divide the batter between the two cake pans. I usually weigh my pans on my kitchen scale just to make sure they are pretty equal.

Put the cake pans in the oven and bake for 25-30 minutes. For me, 28 minutes was perfect. Check for the edges to be lightly browned and the center is springy and no longer jiggly. A cake tester inserted into the center should come out clean. Allow cakes to cool on wire racks in the pans for 15 minutes before inverting onto cooling rack to cool completely. After inverting, remove parchment from cake. Cake needs to be room temperature to be filled and frosted. If the top of the cake is domed, use a sharp, serrated knife to trim off the top layer, to make each cake layer level for frosting. I like to make the cake layers ahead of when I need them, wrap them separately in plastic wrap and freeze them until I am ready to frost. This makes the crumb coat much easier to spread.

Vanilla Almond Buttercream

In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter and shortening on high for about 3 minutes. Scrape down the bowl and add the powdered sugar, about 3 cups at a time. Mixing on low in between additions. Scrape the bowl well, as needed. Begin adding milk/ cream to smooth it out. After all of the powdered sugar has been added, mix in the vanilla and almond extracts and the salt. Beat for another minute to fully combine. Add frosting to a piping bag or use to frost cake with an offset spatula.

When the cake layers are room temperature, and custard is cold enough to apply to the cake, place one cake layer on a cake plate or cake square (I used a rectagular cake board.) Spread the custard on top of the layer. You may have some leftover, which can be stored in the fridge…and eaten later as a dip!!  Stack the other cake layer on top. Spread a thin crumb coat all over the cake, and then chill the cake, for at least 15 minutes, to set before adding more frosting. Finish frosting the cake and before it dries, press the almonds into the frosting across the top and sides. The amount of almonds you decorate with is your call; the Prantl's cake is fully loaded. Serve this cake and I guarantee it won’t be the only time you make it!

Fun tip I’ve learned along the way…if you have leftover frosting: grab some graham crackers, ritz, pretzels, whatever you have in the pantry and spread some frosting on one side of a cracker and stack another one on top to make a sandwich. Store them in zip top freezer bags in the freezer to pull out for snacking! I have also been known to dip pretzels into the bowl of frosting to eat immediately, as a reward for finishing the cake.