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San Jose Burnt Almond Cake Recipe

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4 from 81 reviews

  • Author: Patricia
  • Total Time: 2 hours 5 minutes
  • Yield: 14 servings

Description

San Jose Burnt Almond Cake is a decadent layered dessert featuring a moist vanilla almond cake, smooth almond pastry cream, and luscious Swiss meringue buttercream. Topped with crunchy caramelized almonds, this cake offers a delightful combination of textures and flavors inspired by classic almond desserts with a burnt caramel twist.

Ingredients

Vanilla Almond Cake

  • 4 egg whites, room temperature
  • 1 large egg, room temperature
  • 1 cup buttermilk, room temperature
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons almond extract
  • 2 3/4 cups all-purpose flour
  • 7 tablespoons cornstarch
  • 1 3/4 cups granulated sugar
  • 1 1/2 tablespoons baking powder
  • 3/4 teaspoon salt
  • 12 tablespoons salted butter, cubed and softened

Almond Pastry Cream

  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 1/2 cup sugar, divided
  • Pinch of salt
  • 3 tablespoons cornstarch
  • 5 egg yolks
  • 2 tablespoons salted butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract

Swiss Meringue Buttercream

  • 5 egg whites, room temperature
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups salted butter, softened and cubed
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1/4 teaspoon salt

Caramelized Almonds

  • 1 1/2 cups sliced almonds
  • 2 tablespoons water
  • 1/2 cup granulated sugar
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon salt
  • 1 tablespoon salted butter

Instructions

  1. Make the Vanilla Almond Cake: Preheat your oven to 350°F (175°C). Line two 8-inch round cake pans with parchment paper and grease them to prevent sticking. In a bowl, whisk together the egg whites, whole egg, buttermilk, vanilla, and almond extract until combined. In a stand mixer, mix the all-purpose flour, cornstarch, granulated sugar, baking powder, and salt. Gradually add the cubed butter while mixing on low speed until the mixture looks like crumbs. Slowly pour in the liquid mixture in three additions, mixing after each until smooth and fluffy. Divide this batter evenly into the prepared cake pans and bake for 30 to 35 minutes, or until a toothpick inserted comes out clean. Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely. Once cool, level and slice each cake horizontally creating four layers. Chill the layers to make assembly easier.
  2. Prepare the Almond Pastry Cream: In a saucepan, combine whole milk, heavy cream, and half of the sugar. Heat the mixture until it just begins to simmer. In a separate bowl, whisk together the remaining sugar, salt, cornstarch, and egg yolks until smooth. Gradually whisk some of the hot milk mixture into the egg yolk mixture to temper it. Return this combined mixture to the saucepan. Cook over medium heat, whisking constantly until the cream thickens. Remove from heat and stir in the butter, vanilla extract, and almond extract until smooth. Transfer the cream to a bowl, cover with plastic wrap pressed directly on the surface to prevent a skin from forming, and refrigerate until fully chilled.
  3. Make the Swiss Meringue Buttercream: In a heatproof bowl set over simmering water, combine the egg whites and sugar. Whisk continuously until the sugar dissolves completely and the mixture is warm to the touch. Move the mixture to a stand mixer and whip with the whisk attachment on high speed until stiff, glossy peaks form and the mixture cools to room temperature. Gradually add the softened cubed butter while continuing to beat, until the mixture is smooth and creamy. Mix in the vanilla extract, almond extract, and salt. If needed, continue mixing until the buttercream is fully smooth.
  4. Prepare the Caramelized Almonds: Preheat your oven again to 350°F (175°C). Spread the sliced almonds evenly on a lined baking sheet and toast them for a few minutes until lightly browned and fragrant, then remove from the oven. In a saucepan, combine water, granulated sugar, lemon juice, and salt. Bring the mixture to a boil without stirring until it reaches 310°F (hard crack stage). Remove from heat and quickly stir in the butter and toasted almonds. Immediately spread this mixture thinly on a lined baking sheet and let it cool completely. Once hardened, break into small pieces for decorating the cake.
  5. Assemble the Cake: Place one cake layer on your serving plate. Pipe a ring of the Swiss meringue buttercream around the edge to create a barrier, then fill the center with almond pastry cream. Repeat by layering the remaining cake layers, piping buttercream and spreading pastry cream between each. Frost the entire top and sides of the cake with the buttercream. Press the caramelized almond pieces generously onto the sides and top of the cake to cover it thoroughly. Chill the cake slightly before serving to set the frosting and flavors.

Notes

  • Ensure all dairy ingredients and eggs are at room temperature for best mixing results.
  • Be careful when tempering the egg yolks to avoid curdling.
  • Use a candy thermometer for precise caramel temperature when making caramelized almonds.
  • Chilling the cake layers before assembly helps prevent crumbling.
  • Store the cake refrigerated and bring to room temperature before serving for optimal flavor and texture.
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://patriciarecipes.com/san-jose-burnt-almond-cake-recipe/