Toasted Almond Cake
Layers of tender white cake are filled with creamy, almond-tinged custard and covered with fluffy amaretto buttercream and crunchy caramelized almonds.
Why This Recipe Works
We use a white layer cake that bakes up incredibly moist, tender, and flavorful using a reverse creaming method. The cake rounds are halved (to make four layers) and stacked, filled with a foolproof pastry cream thickened with cornstarch and flavored with vanilla. To frost the cake, we beat softened butter into a portion of the pastry cream and flavor it with amaretto. To bring out the almond flavor, we toast sliced almonds until golden, sprinkle them with sugar, and keep cooking them until they’ve reached a deep, caramelized golden brown.