BURNT ALMOND CAKE

Steps:

• Brittle: Combine granulated sugar, honey and water in a med saucepan. Bring to a boil over med heat, stirring to dissolve sugar. Boil, without stirring, until the mixture turns a deep amber color, about 10 mins. Remove from heat and immed. stir in the toasted almonds, butter and baking soda. Mix with a wooden spoon just until the butter melts and the foaming subsides. Pour the mixture into a nonstick or lightly greased baking sheet and set aside to cool. Once the brittle has hardened, break it up and crush to fine crumbs in a food processor. frigerate covered until ready to use. Custard cream: In a heavy saucepan over med- low heat, heat milk to barely simmering. Meanwhile, combine egg yolks, sugar and cornstarch in mixing bowl. Whisk till smooth. Stir heated milk into the egg mixt; return mixt to saucepan. Bring back to a boil, over med-low heat, whisking constantly; boil 1 min. Remove pan from heat; add butter and vanilla, stirring to melt the butter. Transfer custard to bowl; place piece of wax paper directly on top to prevent a crust from forming. Refrigerate until cold. Whip ream and confect sugar til stiff peaks form. Fold into chilled custard. Refrigerate til ready to use. Cut cake in 1/2 horiz. Place one layer on a cake plate, spread cake with cold custard cream and sprinkle with brittle crumbs. Cover with the remaining layer of cake. Spread the remaining custard cream over cake, applying a thinner coat to the sides, then the top. Chill for at least 1 hr before garnishing. To garnish, press brittle crumbs onto the sides of the cake with the palm of your hand and sprinkle a layer of crumbs on the top. Refrigerate until ready to use. Note: To toast nuts, arrange in a single layer on a baking pan. Bake at 375 degrees until golden brown, about 7 to 10 mins. Allow nuts to cool before using.