(Golden Cake)

Ingredients:

nonstick cooking spray
1 1/4 cups all-purpose flour
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
10 tbsp granulated sugar
6 tbsp (3/4 stick) unsalted butter, at room temperature
2 large eggs, at room temperature
1/2 cup buttermilk, at room temperature
3/4 tsp vanilla extract

Directions:

Preheat oven to 350 degrees.  With nonstick cooking spray, coat one 8 x 2 inch round cake pan.  In bowl, sift together flour, baking powder, baking soda and salt; set aside.

In large bowl with an electric mixer at medium speed, cream sugar and butter about 5 minutes, or until light and fluffy.  Reduce speed to medium-low.  Add eggs, one at a time, beating for 30 seconds between additions.  Add alternating increments of flour mixture, buttermilk and vanilla extract, blending well after each addition.  Pour batter into prepared pan.

Bake 20 to 25 minutes, or until cake tester inserted in center comes out clean.  Cool in pan on wire rack 10 minutes, then unmold cake and let cool completely on rack.

(Honey Almond Brittle)

Ingredients:

1/2 cup granulated sugar
3 tbsp. honey
1 1/2 tbsp. water
2 oz. slivered almonds (about 1/2 cup), toasted
1 tbsp unsalted butter
1/8 tsp baking soda

Directions:

To make Honey Almond brittle:  In a medium saucepan, combine sugar, honey and water.  Bring to a boil over medium heat, stirring to dissolve sugar.  Boil, without stirring, 10 minutes, or until mixture turns a deep amber color.  Remove pan from heat and immediately stir in toasted almonds, butter and baking soda.  Mix with wooden spoon just until butter melts and foaming subsides.  Pour mixture in nonstick or lightly greased cookie sheet; set aside to cool.  Once brittle has hardened, break into pieces.  Reserve several for garnish.  In food processor, crush the remaining pieces to fine crumbs.  Store crumbs in refrigerator until ready to use.

(Custard Cream)

Ingredients:

1 cup milk
3 large egg yolks
1/3 cup granulated sugar
2 tbsp cornstarch
1 tbsp unsalted butter
1/2 tsp vanilla extract
1/3 cup heavy cream
1 tbsp confectioner's sugar

Directions:

To make Custard Cream:  In heavy-bottomed saucepan over medium-low heat, bring milk to a bare simmer.  Meanwhile, in medium bowl, combine egg yolks, sugar and cornstarch.  Whisk, blending until smooth.  Stir heated milk into egg mixture, then return combination to saucepan.  Bring back to a boil over medium-low heat, whisking constantly.  Still whisking, boil for 1 minute.

Remove pan from heat; add butter and vanilla extract, stirring to melt butter.  Transfer custard to bowl, place piece of waxed paper directly on top to prevent crust from forming.  Refrigerate until cold.  Whip cream and confectioners' sugar until stiff peaks form.  Fold into chilled custard; refrigerate until ready to use.

To Assemble:

Cut cake in half horizontally into two equal layers.  Place one layer on cardboard cake circle or cake plate, spread with cold Custard Cream; sprinkle with some of the brittle crumbs.  Cover with remaining layer of cake.  Spread remaining Custard Cream over cake, applying thinner coat to sides, then top.  Chill for at least 1 hour before garnishing.

To garnish, press some brittle crumbs on sides of cake with palm of your hand, and sprinkle layer of remaining crumbs and reserved pieces of brittle on top.  Refrigerate until ready to serve.