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Burnt Almond Cake | ||
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Dividing a round
almond butter cake into two layers, and using a rich Bavarian cream filling
creates this cake. The cake is then finished with the same Bavarian
cream and sided with toasted candied almonds.
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Serves: 8-10 | ||
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Serves: 6-8 | ||
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Serves: 15-20 | ||
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Serves: 24-30 | ||
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Serves: 40-50 | ||
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Serves: 80-100 | ||
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This
cake should be served cool.
This cake must be refrigerated and should only be removed from the refrigerator ten minutes before serving. |
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After serving the remaining cake should be refrigerated with cut sides of the cake covered with wax paper to assure freshness. | ||