This classic Tuscan-style layered sponge is gently soaked with almond milk and cream, then layered generously with pastry cream and finished with toasted almonds. Best served chilled after resting.
Base recipe = 1 batch.
Ingredients
- 500 g almond sponge cake (½ sheet, using almond flour)
- 480 ml almond milk
- 480 ml heavy cream
- 180 g sliced blanched almonds (toasted)
- 140 g whole almonds (toasted)
- 1920 g custard cream (Pastry Cream recipe)
- 120 g powdered sugar (for dusting)
Instructions
- Slice the sponge cake horizontally into 2 even layers.
- Warm almond milk and heavy cream (sweeten to taste if desired), then cool to room temperature.
- Transfer soaking liquid to a squeeze bottle and soak both layers evenly (moist, not soggy).
- Toast sliced blanched almonds and whole almonds; cool completely.
- Spread custard cream over the bottom layer and sprinkle toasted sliced almonds on top.
- Place the second layer on top, soak lightly again, then spread a final layer of custard cream.
- Refrigerate at least 2 hours before serving. Garnish with whole toasted almonds and a dusting of powdered sugar.