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Categories:
dough butter sugar eggs lemon salt flour potato starch baking powder butter cream vanilla pudding milk butter KROKANT butter sugar blanched almonds
Viewed: 1 - Published at: 2 years agoIngredients
- DOUGH
- 1/2 cup butter, less 1/2 tsp
- 3/4 cup sugar
- 3 eggs
- 4 drops lemon extract (I prefer Lemon) or 1/2 teaspoon almond extract (I prefer Lemon)
- 1/4 teaspoon salt
- 1 cup flour
- 1/3 cup potato starch (cornstarch will do in a pinch)
- 2 teaspoons baking powder
- BUTTER CREAM FROSTING
- 3 ounces vanilla pudding (the kind you have to cook on the stove top)
- 1 1/2 milk
- 1 cup butter
- KROKANT or BRITTLE
- 1 teaspoon butter
- 1/4 cup sugar
- 1 cup blanched almonds or 1 cup hazelnuts, chopped into tiny pieces
Method
- 1. DOUGH:
- 2. Preheat oven to 360°F.
- 3. Cream the butter til fluffy.
- 4. Add sugar 1 tbsp at the time, mix until creamy.
- 5. Add eggs 1 at a time, mix until smooth.
- 6. Mix flour, starch, baking powder and salt.
- 7. Add flour mixture 1 tbsp at a time until fully absorbed.
- 8. Pour into a greased & floured bundt pan.
- 9. Bake for 35 to 45 minute toothpick should come out clean.
- 10. BUTTER CREAM FROSTING:
- 11. Prepare pudding per package directions using only 1 1/2 cup milk.
- 12. Cool pudding, cover with plastic wrap to prevent skin while cooling.
- 13. Bring butter to almost room temperature.
- 14. Cream butter.
- 15. Stir 1 cup pudding into creamed butter 1 tbsp at a time (be sure temperatures are pretty even and not to cold, otherwise the mix will separate).
- 16. KROKANT or BRITTLE:
- 17. In a nonstick pan over medium heat stir butter and sugar until sugar is slightly brown.
- 18. Stir in nuts and cook on low heat until it all has a nice cognac color (220°F brittle stage on candy thermometer).
- 19. Transfer to a greased cookie sheet and let cool completely.
- 20. Break into real small pieces (English toffee bits could be substituted).
- 21. ASSEMBLY.
- 22. Cut cooled cake in three layers.
- 23. Spread 1/2 cup butter cream frosting on each cut layer and reassemble cake.
- 24. Frost cake outside with remaining butter cream frosting, reserving about 1/3 cup.
- 25. Sprinkle krokant or brittle over entire cake.
- 26. Decorate with reserved butter cream frosting.
- 27. It's best if it has a day to sit in the refrigerator.
