A Better Burnt Almond Cake
This is my personal, never before published version of the 'famous dick's burnt almond cake' from dick's bakery in san jose, ca. I was not as impressed as some by the original- i did, however, taste potential. After several months of testing, this is the finished product. I am told that my version is better than dick's. I'll let you judge for yourselves. The procedure can appear a bit daunting, but trust me, it’s not. Just read the recipe from beginning to end and then take it one section at a time and you will be justly rewarded!!
Steps
Prepare the french vanilla cake mix according to package directions for 2 eight , or 2 nine inch , round cake pans.
Remove from pans , allow cakes to cool completely.
While cakes are cooling , spread 1 cup of sliced almonds on a dry baking sheet.
Please in the oven at 350 degrees for 8-12 minutes.
These almonds will burn in an instant.
Check almonds progress after 5 minutes and then each minute there after.
You are looking for a nice golden brown.
Set aside to cool.
Do not leave the stove once you start this process.
To make the brittle: combine sugar , honey and water in a heavy bottom pot.
Bring to a boil over medium heat.
Using a heat resistant rubber spatula , stir gently to dissolve the sugar.
Continue to boil over medium heat without stirring for about 8-10 minutes.
Mixture will darken to a rich amber color.
Remove the pot from the heat and quickly stir in the butter , toasted almonds , and baking soda with the rubber spatula until butter has melted and baking sod.
Ingredients
french vanilla cake mix, vegetable oil, eggs, water, granulated sugar, honey, slivered almonds, unsalted butter, baking soda, vanilla, almond extract, vanilla-flavored syrup, pastry pride, sliced almonds, white sugar