French amaretto crunch cake
Ingredients / Quantity / Method
Needed:
Yellow cake Enough to make a 4-layer 8-in.cake Your favorite formula
Caramel filling Enough to ice a 4-layer 8-in.cakeYour favorite formula
French buttercream Enough to ice a 4-layer 8-in.cakeYour favorite formula
Sugar-almond mixture:
Sliced almonds 5 lbs.
Coarse sugar 1 lb.
Water 8 oz.
Stir
Whipped cream for garnish
Cherries for garnish
Instructions: Prepare formulas for yellow cake, caramel filling and French buttercream; set aside. Spread sugar-almond mixture on sheet pans and bake at 350·F until golden brown, turning twice to prevent sticking. Spread caramel filling on top of three cake layers; stack layers on top of each other with uniced layer on top. Ice top and sides of cake with French buttercream. Place sugared almonds around the sides and top. Garnish with dollops of whipped cream and cherries.
