Burnt Almond Cake - June's Birthday Day

 June’s Birthday Cake (2021)

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2 cups milk

1 1/2 cups butter

Duncan Hines Butter Recipe Golden Cake

9 eggs (6 for the custard cream, 3 for the cake)

4 tablespoons cornstarch

2/3 cup granulated sugar

2/3 cup whipping cream

4 cups confectioners sugar

1 lb almond slices

vanilla and almond extracts

1) START THE CUSTARD 

From  http://www.post-gazette.com/food/20010712mailbo0712fnp1.asp

2 cup milk 

6 large egg yolks

2/3 cup granulated sugar

4 tablespoons cornstarch

2 tablespoon unsalted butter

1 teaspoon vanilla extract

1 teaspoon almond extract 

2/3 cup heavy whipping cream

2 tablespoon confectioners' sugar

To make the custard cream: In a heavy saucepan over medium- low heat, heat milk to barely simmering. Meanwhile, combine egg yolks, sugar and cornstarch in a medium mixing bowl. Whisk to blend smoothly. Stir the heated milk into the egg mixture; return mixture to saucepan. Bring back to a boil, over medium-low heat, whisking constantly; boil 1 minute. Remove pan from heat; add butter, vanilla and almond extracts, stirring to melt the butter. Transfer custard to a bowl; place a piece of plastic wrap directly on top to prevent a crust from forming and refrigerate until cold.

2) BAKE THE CAKE

Duncan Hines Butter Recipe Golden Cake (or whatever comes close). Add almond extract to the batter. Bake as directed, and cool. 

3) FINISH THE CUSTARD CREAM

Whip the cream and confectioners' sugar until stiff peaks form. Fold into the chilled custard and refrigerate until ready to use.

4) TOAST THE ALMONDS

Arrange in a single layer on a baking pan. Bake in a 375-degree oven until golden brown, about 7 to 10 minutes. Allow nuts to cool before using. Place in a plastic bag and roll or pound them into little bits. 

5) MAKE THE FROSTING

This is doubled from the original here http://www.recipecottage.com/cakes-icing/burnt-almond.html.

1 cup butter

4 cups confectioners sugar sifted

4 to 8 tbsp milk

2 tsp vanilla

1 tsp almond flavoring

Add a pinch of salt

Cream butter, add sugar gradually alternately with milk and flavorings until the right consistency to spread. 

6) ASSEMBLE THE CAKE

Cut each layer of the cake in half horizontally. Place one layer on a cake plate, spread top with cold custard cream. Cover with the remaining layers of cake. (Put frosting in bag and squeeze it out.) Cover the top and sides with frosting. Coat with crushed burnt almonds.