1 cup milk
1/4 cup sugar and pinch salt
2 tablespoons cornstarch
3 egg yolks
1 tablespoon amaretto liqueur
1 teaspoon pure vanilla extract
1/8 teaspoon almond extract
l/3 cup heavy whipping cream
CAKE:
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
2/3 cup sugar
2 eggs
1 teaspoon pure vanilla extract
1/4 teaspoon almond extract
1/2 cup milk
Almond Topping:
3/4 cup blanched sliced or slivered almonds
1/2 cup sugar
1/4 cup (1/2 stick) unsalted butter, softened
2 tablespoons heavy whipping cream
Powdered sugar, for dusting on the baked cake (optional)
To make the custard filling combine 2/3 cup of the milk with the sugar and salt in a small heavy saucepan and bring to a boil over moderate heat. Pour the remaining milk into a small bowl; beat in the cornstarch, then the egg yolks. Whisking constantly, add a little of the hot milk to the egg yolk mixture. Bring the remaining milk in the saucepan back to a boil over moderate heat.
Whisking constantly, pour the tempered eggs into the saucepan.
Cook, whisking constantly, until the mixture comes to a boil. Lower the heat and simmer for 1 minute longer. Immediately remove the saucepan from the heat, stir in the amaretto and vanilla and almond extracts, and pour the custard into a small bowl. Immediately cover the surface of the custard directly with plastic wrap. Refrigerate until , up to 24 hours.
To make the cake preheat the oven to 350 degrees. Butter a 9-inch springform pan; flour the pan, tapping out the excess, and set aside. Onto a sheet of waxed paper, sift together the flour, baking powder, and salt and set aside. In a large bowl, cream the butter with an electric mixer on high speed until
light. Gradually add the sugar and continue beating until the mixture is very light and fluffy. Change the mixer speed to medium. Add the eggs, one at a time, beating well after each addition, then beat in the vanilla and almond extracts.
Change the mixer speed to low. Alternately beat in the sifted dry
ingredients and milk, beginning and ending with the dry ingredients and beating only until combined. Pour the batter into the prepared pan, smoothing the top even. To make the almond topping combine the almonds, sugar, butter, and cream in
a small saucepan and cook over moderate heat until the butter melts. Pour the topping over the cake batter, spreading lightly.
Bake until the top of the cake is golden, a skewer inserted in the center comes out clean, and the cake shrinks from the side of the pan, about 40 minutes. Cool the cake in the pan on a wire rack for 20 minutes. Loosen around the sides of the pan with a sharp knife, then carefully remove the pan. Cool the cake completely.
To assemble the cake, whip the cream for the custard filling until it forms soft peaks. Stir about 2 tablespoons of the whipped cream into the chilled custard, then fold in the remainder.
Slice the cake in half crosswise and place the bottom half, cut-side-up, on a serving platter. Gently spread the custard filling on the cake, then top with remaining cake layer, cut-side-down. Refrigerate the cake until serving time. Dust lightly with the confectioners sugar, just before serving.
, up to 24 hours.
Linear Mode
