Description

San Jose Burnt Almond Cake is a classic, crunchy, and beautifully layered almond-flavored cake featuring moist vanilla almond layers, luscious almond pastry cream, silky Swiss meringue buttercream, and caramelized toasted almonds for a perfect crunch and rich texture. This celebratory cake balances nuttiness and sweetness with a combination of delicate cake, creamy filling, and crunchy topping, creating an impressive dessert suitable for special occasions.

Ingredients

Scale

Vanilla Almond Cake

4 egg whites, room temperature
1 large egg, room temperature
1 cup buttermilk, room temperature
2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
2 3/4 cups all-purpose flour
7 tablespoons cornstarch
1 3/4 cups granulated sugar
1 1/2 tablespoons baking powder
3/4 teaspoon salt
12 tablespoons salted butter, cubed, room temperature

Almond Pastry Cream

1 1/2 cups whole milk
1/2 cup heavy cream
1/2 cup sugar, divided
Pinch of salt
3 tablespoons cornstarch
5 egg yolks
2 tablespoons salted butter, cubed
1 teaspoon vanilla extract
1/2 teaspoon almond extract

Swiss Meringue Buttercream

5 egg whites, room temperature
1 1/2 cups granulated sugar
1 1/2 cups salted butter, room temperature, cubed
1 teaspoon vanilla extract
1 teaspoon almond extract
1/4 teaspoon salt

Caramelized Almonds

1 1/2 cups (6 ounces) sliced almonds
2 tablespoons water
1/2 cup granulated sugar
1/2 teaspoon lemon juice
1/2 teaspoon salt
1 tablespoon salted butter

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Instructions

Prepare Vanilla Almond Cake: Preheat the oven to 350°F and line two 8-inch round pans with parchment paper and spray with nonstick cooking spray. Whisk egg whites, egg, buttermilk, vanilla, and almond extracts in a bowl. In a stand mixer with a paddle attachment, combine flour, cornstarch, sugar, baking powder, and salt. Add butter pieces one at a time on low speed. Gradually add the buttermilk mixture in three batches, mixing medium-low for about 1 minute each time, scraping bowl sides. Batter should be light and fluffy. Divide evenly into pans and bake for 30-35 minutes until a toothpick comes out clean. Cool 10 minutes, then invert cakes onto racks, remove parchment, flip back and cool completely. Level and slice each cake horizontally, wrap layers, and freeze at least 1 hour before frosting.
Make Almond Pastry Cream: Heat milk, cream, and half the sugar in a saucepan over medium-high until simmering, stirring occasionally. In a bowl, whisk remaining sugar, salt, cornstarch, and egg yolks until creamy. Temper yolks by slowly whisking in 1 cup hot milk mixture, then return to saucepan, reduce heat to medium, and cook while whisking for 30-60 seconds until thickened. Remove from heat, whisk in butter, vanilla, and almond extracts. Cover with plastic wrap touching the surface to avoid skin, and refrigerate until firm, about 3 hours.
Prepare Swiss Meringue Buttercream: Place egg whites and sugar in a heatproof bowl set over simmering water, whisking until sugar dissolves and mixture reaches 140-160°F. Transfer to stand mixer and whip on high until glossy stiff peaks form and mixture feels room temperature (10-20 minutes). Lower speed to medium-low and add cubed butter tablespoon by tablespoon, beating smooth after each addition. Mix in vanilla, almond extracts, and salt. If frosting curdles, beat at higher speed until smooth, or refrigerate briefly and whip again.
Caramelize Almonds: Preheat oven to 350°F. Spread sliced almonds on a foil-lined and sprayed baking sheet and toast until light golden and fragrant. In a small saucepan, combine water, sugar, lemon juice, and salt; dissolve sugar over medium-high heat. Boil without stirring to 310°F (hard crack stage). Remove from heat, stir in butter and toasted almonds immediately. Spread mixture thinly on baking sheet, cool completely, then break into chunks.
Assemble the Cake: Place bottom cake layer on a stand, pipe a ring of Swiss buttercream around the edge to form a barrier. Spread 1/3 of almond pastry cream inside the ring. Repeat layering cakes and pastry cream for four total cake layers and three pastry cream layers. Frost top and sides with remaining buttercream. Press caramelized almonds onto sides and top, filling gaps with broken pieces until evenly covered.

Notes

You can prepare the cake layers, pastry cream, and buttercream in advance, then make caramelized almonds and assemble on the serving day.
If storing cake layers for more than 2-3 days, double wrap in plastic wrap, then foil, and seal in a freezer-safe bag.
The finished cake can be stored at room temperature for a few days or refrigerated; bring to room temperature before serving for best flavor and texture.