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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 1 |
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Ingredients:
2 1/2 cup(s) cake flour |
1/2 tablespoon(s) baking powder |
1/2 teaspoon(s) baking soda |
1/2 teaspoon(s) salt |
3/4 cup(s) unsalted butter at room temperature |
1 1/4 cup(s) sugar |
4 large eggs at room temperature |
1 cup(s) buttermilk at room temperature |
1/2 tablespoon(s) vanilla extract |
honey almond brittle |
custard cream |
Directions:
1. Preheat oven to 350°F.
2. Grease two 8-by-2-inch round cake pans.
3. For the cake: Sift the flour, baking powder, baking soda and salt together into a bowl and set aside.
4. Cream the butter and sugar in a large bowl with an electric mixer at medium speed until light and fluffy, about 5 minutes.
5. Reduce the speed to medium-low.
6. Add the eggs, one at a time, beating 30 seconds between additions.
7. Add alternating increments of the flour mixture and buttermilk and vanilla, blending well after each addition; this should take about 3 to 5 minutes.
8. Divide the batter evenly between the prepared pans.
9. Bake for about 30 minutes, until a cake tester comes out clean.
10. Cool in pans, on wire racks, for 10 minutes, unmold the cakes and let cool completely.
11. Note: The cake recipe makes two 8-inch round cake layers.
12. Only one is used for this recipe.
13. To assemble cake: Cut the cake in half horizontally.
14. Place one layer on a cake plate, spread cake with cold custard cream and sprinkle with brittle crumbs.
15. Cover with the remaining layer of cake.
16. Spread the remaining custard cream over cake, applying a thinner coat to the sides than the top.
17. Chill for a least 1 hour before garnishing.
18. 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.
19. Refrigerate until ready to use.
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