Quickly pour into an ungreased shallow baking pan. Set oven to 325°F and bake for 1 hour and 15 minutes or until a toothpick or cake tester inserted in the center comes out clean. Beat egg whites, cream of tartar and salt just until soft peaks form. Your email address will not be published. This is probably my favorite cake, frosted with whipped cream and almond brittle. Cook to hard crack stage, 290 degrees, remove from heat and add soda. In a large bowl using an electric mixer on high speed, beat butter and sugar until light and fluffy, about 5 minutes. Stir vigorously until mixture blends and pulls away from sides of pan. Stir together confectioners sugar, melted butter, almond extract and 3 tablespoons cream in a … … Make a well in the center, add egg yolks, water, lemon juice, vanilla and beat until smooth. In a large bowl, using an electric mixer, beat the butter and salt at medium speed until smooth. Do not press candy and almonds into cream more than 6 hours before serving. I think Old San Francisco Steak House used to serve a similar crunch cake. Whisk together flour, baking powder, and salt. Spread remaining batter on top. Place cake in a cold oven. Banana Maple Bundt Cake with Chocolate Star, Chocolate Bundt Cake with Oreo Cheesecake Filling, Chocolate Cheesecake Filled Peanut Butter Bundt Cake, Graham Cracker Bundt Cake with Key Lime Cheesecake Swirl. Knock out of pan and crush candy with a rolling pin into small chunks. The recipe is from Flavors, a San Antonio Junior League cookbook, and is served at their Bright Shawl Tearoom. Combine slivered almonds, 1/3 cup white sugar, 1/4 cup butter, and milk in a small saucepan over … CAKE: Sift together flour and 3/4 c sugar. Do not preheat oven. Bake at 350 for 50-55 minutes or until top springs back when lightly touched. Spread half of cream between layers and remainder over top and sides. Lightly grease and flour a 12-cup bundt pan or 10-inch tube pan. Cover top and sides with candy, lightly pressing into cream. Pour 2/3 of the batter into prepared pan. Add remaining sugar, 2 T at a time, continuing to beat until stiff. 71.2 g Cut carefully through the batter, going around tube 5 or 6 times with a knife to break air bubbles. Continue to add cream, about 1/2 teaspoon at a time, until desired glaze consistency is reached. Pour batter into an ungreased 10-inch tube pan. Whip cream and fold in sugar and vanilla. In a pinch, you could use an angel food cake and put together as directed. Add eggs and almond extract, one at a time, beating well after each addition. Do not over-mix. Cool cake in pan for 15 minutes. Fold flour mixture gently into egg whites. Roll each into a log about 1/2-inch thick or a little less thick. Total Carbohydrate Lay the marzipan logs on top of batter making sure they do not touch the pan. Add flour mixture in three additions, alternatively with cream in two additions, mixing on low speed until just combined. ALMOND BRITTLE TOPPING: Combine sugar, coffee, syrup, and water in a saucepan, stirring well. 23 %. Remove cake from pan and cool completely on a wire rack. Stir together confectioners sugar, melted butter, almond extract and 3 tablespoons cream in a small bowl. Make a well in the center, add egg yolks, water, lemon juice, vanilla and beat until smooth. Delightful theme by Restored 316. Drizzle glaze on top of cake. Making the cake is not difficult but takes some time. Divide marzipan into 4 equal portions. Remove cake and split into 4 equal layers.