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1
Filling:
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2
In saucepan, combine the milk, sugar, vanilla bean, and seeds and bring to a gentle simmer over medium heat, stirring to dissolve the sugar. When the milk begins to get foamy on top, stir to incorporate the foam.
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3
In bowl, dissolve baking soda in the water, and add to the milk mixture.
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4
Reduce heat to low and cook uncovered at a bare simmer. Let cook, stirring occasionally without working the foam into the milk. After 1 hour remove van. bean.
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5
Cook until tan, very thick, and reduced to about 1 cup, 1-1/2 to 3 hours depending on the heat of your stove. Strain into clean container and let cool. Cover and refrigerate.
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6
Cake:
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7
Position rack in the middle of oven at 350u00b0F. Butter and flour two round cake pans each 9 in. in diameter and 1-1/2 in. deep.
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8
In a bowl, sift together the flour, baking powder, and salt.
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9
In a lg bowl, using an electric mixer set on medium-high speed, beat the butter until light.
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10
Gradually add sugar, beating until well blended. Beat in vanilla and almond extracts.
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11
Reduce speed to low and, dividing the flour mixture into three batches, beat the flour mixture into the butter mixture alternately with the milk just until combined.
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12
In a lg bowl, using ammixer fitted with dry beaters and set on high speed, beat the egg whites until stiff peaks form.
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13
Gently fold the beaten whites into the batter just until incorporated. Divide the batter between the prepared pans.
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14
Bake until a toothpick inserted into the centers comes out clean, about 30 minutes. Transfer to racks and let cool in pans for 10 minutes. Run a sharp knife around the pan sides to loosen the cakes. Invert onto racks and let cool.
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15
Frosting:
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16
Melt butter over medium-high heat until nut-brown, about 8 minutes. Remove pan from heat and pour butter into bowl, leaving any burned sediment behind; let cool.
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17
In the bowl of a mixer fitted with paddle attachment, add confectioners sugar, vanilla, salt, and butter. With the mixer on low, slowly add cream; beat until smooth.
