Emprimir
Correo Electrónico
Ingredientes
- two 8-inch square (or round) cake pans
- For the pastry cream:
- 2 cups half-n-half
- 1/2 cup sugar
- pinch salt
- 5 large egg yolks
- 3 tablespoons cornstarch
- 4 tablespoons cold unsalted butter, cut into 4 pieces
- 1 1/2 teaspoons vanilla extract
- For the almond topping:
- 1/4 cup coarse sugar
- 1 cup sliced almonds
- 2 tablespoons water
- For the Vanilla Butter-cream Frosting:
- 1 lb. powdered sugar
- 2 sticks (1 cup) butter
- 1/3 to 1/2 cup whole milk
- 1/4 teaspoon salt
- 1 1/2 teaspoons vanilla
- Two years ago: Eggnog Pound Cake
View Full Recipe at Pots and Pins
