La Grange IGA Recipes
https://3295.awgweb.com/Recipes/Detail/287/Almond_Candy_Cake
Almond Candy Cake
The California Almond Growers Exchange out did themselves this time
Yield: Makes 16 - 20 servings
Ingredients
| 1 |
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large sponge (angel food) or chiffon cake
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FILLING:
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| 2 |
cups |
whipping cream
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| 2 |
tablespoons |
sugar
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| 1/8 |
teaspoon |
maple flavoring
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MAPLE CRISP TOPPING:
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| 1 1/2 |
cups |
sugar
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| 1/3 |
cup |
water
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| 1/4 |
cup |
light corn syrup
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| 1 |
tablespoon |
sifted baking soda
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| 2 |
teaspoons |
maple flavoring
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| 1 |
cup |
toasted blanched almond halves
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Directions:
Filling preparation:
Whip the whipping cream with sugar and flavoring.
Maple Crisp Topping preparation:
Combine sugar, water and corn syrup in a saucepan, stirring until well blended. Boil over moderate heat to hard-crack stage (310 F.), until a small amount of syrup dropped into cold water will break with a brittle snap. Remove from heat, and stir in soda and maple flavoring. Stir vigorously until well blended, but not enough to destroy foam made by soda.
Turn at once into ungreased shallow pan, about 9-inches square. Let stand without moving until completely cold. Knock out of pan and crush between sheets of waxed paper to make coarse crumbs.
Cake preparation:
Split cake into 4 equal layers. Spread about half of Filling between cake layers. Spread remainder over top and sides of cake. Cover cake very thickly with Maple Crisp Topping, and stick almond halves porcupine-fashion over top and sides of cake.
Recipe compliments of The California Almond Growers Exchange
Please note that some ingredients and brands may not be available in every store.
La Grange IGA Recipes
https://3295.awgweb.com/Recipes/Detail/287/Almond_Candy_Cake