Rose Levy Beranbaum’s golden almond cake with coconut cream anglaise
An outrageously delicious combination. The butter almond cake has a moist crumb and a beautiful golden crust. The custard is pure heaven!
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Cooking tools:
- Cake pan
- Oven
- Saucepan
- Whisk
- Mixing bowl
- Fine-mesh sieve
- Chef's knife
- Measuring cup
- Measuring spoon
- Refrigerator
- Plate
Ingredients
- Serves 8-10
- 2 cups (1/2 liter) canned, unsweetened coconut milk
- 1 vanilla bean pod, split lengthwise, (you only need half a pod for this recipe so use one half and wrapped the other in cling film and reserved for something else)
- 4 large egg yolks
- 1/3 cup sugar
- One 9-inch by 2-inch (23-cm by 5-cm) round cake pan, greased, bottom lined
- 2 large eggs, room temperature
- 2/3 cup (160 g) sour cream (or crème fraiche)
- 1 teaspoon almond extract
- ¼ teaspoon vanilla
- 1 2/3 cup (166 g) cake flour (or farine type 65)
- 1/3 cup (70 g) ground almonds
- 1 cup (200 g) sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 12 tablespoons (170 g) soften, unsalted butter
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