Looking for the recipe for Burnt almond cake

O

oli

Well-known member
http://www.huffingtonpost.com/2014/04/14/prantls-torte-cake-almond_n_5133580.html

Years ago I tried to get a recipe for this cake with no luck and just gave up, but just recently on another website there was talk of this very cake called Burnt almond cake where they say the recipe is a secret! And they have had over the years numerous requests for recipes from local bakeries. "Readers want the recipes but the bakeries won't talk -- for obvious reasons. FYI, the Burnt Almond Cake is their main selling cake (they told me the sell about 300 a day - and this is a tiny hole in the wall place if you've never been there.) So I don't see them giving out the recipe anytime soon." Just wondering if anyone had experience with this cake?smileys/smile.gif

The cake or torte sounds easy enough but not sure if the yellow batter is a genois or not. Well anyway this is a copy from the bakery it self (Prantls in Pittsburgh):

'One item you must try is the burnt-almond torte. The bakery's signature item, it is an extremely delicate yellow batter with a center pudding filling. This is covered in whipped cream and sliced toasted almonds. It is light, rich, and delicious. It comes as a square that easily serves nine, and larger cakes can be made to order. Although it is also available in chocolate, I suggest you opt for the original'.

 
I just found the one inside on the Pittsburgh Post Gazette's website . . .

Here you go--do you think this is close? It was tested by the Post Gazette.

Buttermilk Layer Cake
http://www.post-gazette.com/life/food/2015/03/18/A-taste-of-Pittsburgh-Burnt-Almond-Torte/stories/201503110004
PG (Post Gazette) tested

A freshly made cake is very tender; when you want to split layers, allow the cake to rest for 8 hours or overnight. Use a serrated knife to slice horizontally. A good trick is to use a metal disc (the bottom of a tart pan is perfect) to lift and remove the top piece.

2 1/3 cups cake flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon fine-grain table salt

3 large eggs, at room temperature

1 teaspoon vanilla

6 ounces (1 1/2 sticks) unsalted butter, at room temperature

1 1/3 cups sugar

1 cup buttermilk, at room temperature

Preheat the oven to 350 degrees. Spritz 2 9-inch cake pans with baking spray, then line with parchment or waxed paper circles, and spritz them too. Sift together the cake flour, baking powder, baking soda and salt; set aside. In a small bowl, whisk together the eggs and vanilla.

Using a mixer on medium speed, beat the butter until creamy. Over the course of 3 minutes, beat in the sugar. Over 2 minutes, add the egg mixture.

Mixer method: Reduce the speed to low and alternate adding the flour and buttermilk in 3 parts, scraping the bowl.

Hand method: Add the flour and buttermilk to the creamed mixture in 3 parts.

Divide the batter between the pans and smooth the tops. Bake until light golden brown and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool for 10 minutes, then unmold onto a rack to cool completely before filling and frosting.
Makes 2-layers. Serves 10 to 12.
“The Joy of Cooking” (Scribner)

---Rich Cream Custard
PG tested
Use the custard this time for the torte, next time for Boston Cream Pie. Cool before spreading between cooled cake layers.

1/2 cup sugar
3 tablespoons flour
1/8 teaspoon fine salt
1 cup milk or half-and-half
2 egg yolks, beaten with a fork
1½ teaspoons vanilla

In a small bowl, whisk together the sugar, flour and salt. Heat the milk in a pan until very hot, then briskly stir in the sugar mixture. Cook over moderate heat, stirring constantly, until very thick. Stirring briskly all the while, add the egg yolks and cook over medium low heat, continuing to stir, for another 4 to 5 minutes. Remove from the heat, add the vanilla, and cool, stirring occasionally. Cover and refrigerate until ready to use. Spread between cake layers.
“The Fannie Farmer Cookbook” (Knopf)

---Fluffy Butter and Cream Frosting
PG tested

5 tablespoons unsalted butter, at room temperature
2 1/2 cups powdered sugar, sifted
1/3 cup sweetened condensed milk
1/3 cup heavy cream

The butter should be as soft as possible without being melted. Place it in a large bowl, add the confectioners sugar, condensed milk and cream and beat until smooth and fluffy, 1 to 2 minutes. Frosts 8-inch square cake plus 11 to 12 cupcakes. The frosting will keep its shape if left at cool room temperature, but to be on the safe side, chill the whole cake.

---Sugared Toasted Almonds
To make a large amount for the freezer, use these proportions: 4 pounds sliced almonds, 6 ounces water, 40 ounces sugar.

1 pound sliced almonds
1½ ounces water
10 ounces coarse bakers’ sugar

Preheat the oven to 325 degrees. Dump the almonds into a large bowl. Add the water and mix to coat the nuts. Sprinkle on the coarse sugar and mix with your clean hands to distribute it.

Turn the nuts out onto a parchment-lined baking sheet and pat to make an even layer. Bake 15 minutes, turning the nuts with a metal spatula halfway through the baking. Watch carefully, as oven temperatures may vary. The toasted nuts will be light brown, definitely not burnt

http://www.post-gazette.com/life/food/2015/03/18/A-taste-of-Pittsburgh-Burnt-Almond-Torte/stories/201503110004

 
Do you know how much cake flour and sugar in that recipe?

It didn't copy and paste correctly in your post.

 
And I thought we were the world renowned burnt almond Cake city

I think everybody on the West Coast, me included and I've been going there since I was a little kid, has tried to pry the recipe out of dicks bakery. In fact, it recently burned down and one of the owners in their 90s passed away. They're Obituary read: in lieu of flowers please come to our grand reopening and buy a burnt almond cake.

https://ww2.kqed.org/news/2014/07/04/burnt-almond-cake-a-san-jose-specialty-remains-a-mystery/

 
One more note: I picked up one of these from another Pittsburgh bakery and took

It to my sister's for a holiday meal and added it to the dessert table. Later I cut a piece to try it out and actually SPIT it out into a napkin. It was almost PURE sugar. So sweet you couldn't taste anything. Not the custard, not the cake, not the almonds.

It was nothing like my sister's wedding cake, so be wary, oli. Compare a few recipes and use the one with the least sugar. Honestly, it looked beautiful, but was terrible.

 
Thanks for the heads up. I normally reduce sugar on any recipe I try, just

because I don't like anything overly sweet. It must be my European upbringing as pastry is not as sweet as American pastry/cakes.

 
You must log in or register to reply here.
Back
Top