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1
Preheat oven to 350 degrees.
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Grease two 8-by-2-inch round cake pans.
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For the cake:
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Sift the flour, baking powder, baking soda and salt together into a bowl and set aside.
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Cream the butter and sugar in a large bowl with an electric mixer at medium speed until light and fluffy, about 5 minutes.
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Reduce the speed to medium-low. Add the eggs, one at a time, beating 30 seconds between additions.
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Add alternating increments of the flour mixture and buttermilk and vanilla, blending well after each addition; this should take about 3 to 5 minutes.
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Divide the batter evenly between the prepared pans.
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Bake for about 30 minutes, until a cake tester comes out clean.
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Cool in pans, on wire racks, for 10 minutes, unmold the cakes and let cool completely.
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Note: The cake recipe makes two 8-inch round cake layers. Only one is used for this recipe.
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To make the brittle:
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Combine the granulated sugar, honey and water in a medium-sized saucepan. Bring to a boil over medium heat, stirring to dissolve sugar.
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Boil, without stirring, until the mixture turns a deep amber color, about 10 minutes.
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Remove the pan from the heat and immediately stir in the toasted almonds, butter and baking soda.
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Mix with a wooden spoon just until the butter melts and the foaming subsides.
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Pour the mixture into a nonstick or lightly greased baking sheet and set aside to cool.
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Once the brittle has hardened, break it up and crush to fine crumbs in a food processor.
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Store in a covered container in the refrigerator until ready to use.
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To make the custard cream:
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In a heavy saucepan over medium- low heat, heat milk to barely simmering.
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Meanwhile, combine egg yolks, sugar and cornstarch in a medium mixing bowl. Whisk to blend smoothly.
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Stir the heated milk into the egg mixture; return mixture to saucepan.
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Bring back to a boil, over medium-low heat, whisking constantly; boil 1 minute.
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Remove pan from heat; add butter and vanilla, stirring to melt the butter.
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Transfer custard to a bowl; place a piece of waxed paper directly on top to prevent a crust from forming and refrigerate until cold.
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Whip the cream and confectioners' sugar until stiff peaks form.
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Fold into the chilled custard and refrigerate until ready to use.
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29
To assemble cake:
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Cut the cake in half horizontally.
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Place one layer on a cake plate, spread cake with cold custard cream and sprinkle with brittle crumbs.
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Cover with the remaining layer of cake.
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Spread the remaining custard cream over cake, applying a thinner coat to the sides, then the top.
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Chill for at least 1 hour before garnishing.
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35
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. Refrigerate until ready to use.
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36
Note: To toast nuts, 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.
