Rose Levy Beranbaum’s golden almond cake with coconut cream anglaise

Name: Rose Levy Beranbaum’s golden almond cake with coconut cream anglaise
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

www.charlottepuckette.com

An outrageously delicious combination. The butter almond cake has a moist crumb and a beautiful golden crust. The custard is pure heaven!

View full recipe on www.charlottepuckette.com

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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