I stay inspired by the almond croissant. At my last bake sale, I baked almond croissant buns. I loved this bun. Not as buttery or flaky as an almond croissant. For this reason, not comparable. This cake is another inspired baked good!!! A light fluffy sponge, tender and fragrant. Between its layers, a ribbon of silky brown butter caramel melts into the crumb, its deep, toasty sweetness heightened by the nuttiness of the sponge. Layered throughout are golden toasted almonds. All wrapped in a cloud of whipped caramel cream. Salted, too. Different although lovely.
I’m going to structure this recipe in sections based on the elements. It will be ingredients followed by method.
