Receipe for almond roca cake that is similar to the one made at the Beaverton Bakery in Oregon?

ALMOND ROCA CAKE





6 eggs plus 2 egg yolks


1/4 c. granulated sugar


1/2 c. brown sugar, tightly packed


1/2 c. ground toasted almonds


1 tsp. vanilla extract


1 tsp. finely grated lemon zest


1 c. sifted all-purpose flour


1/4 tsp. salt


3 tbs. unsalted butter, melted and lightly browned





Preheat oven to 350F. Butter and flour a 9 inch tube or bundt pan. Place eggs, yolks, and sugars in the metal bowl of an electric mixer. Place bowl over low heat and stir the eggs with your hand until the mixture becomes warm and you can feel that the sugar crystals have dissolved. (If your mixer does not have a metal bowl, use a glass one and place it over hot water). Place bowl on machine and beat for 10 minutes at medium speed. The eggs should be very thick and form a heavy ribbon. Add the almonds, vanilla and almond extracts, and zest to the eggs, and beat briefly. By hand, fold in the flour and salt in 3 portions. Work rapidly and gently so as not to deflate the egg volume. Drizzle on the browned butter and fold it in. Pour the batter into the prepared pan, place pan on a cookie sheet, and put cake in the oven. Bake for 35 minutes, or until the cake shrinks slightly from the side of the pan and a cake tester comes out clean when inserted at a central point. Let cool for 10 minutes, then unmold cake onto a rack. Let cool completely. To prepare the syrup, bring the sugar and water to a simmer in a small saucepan. Let simmer 3 minutes, then remove from the heat and cool briefly. Stir in Amaretto. Make glaze. Immediately pour it over the top of the cake. Slice the cake in half horizontally through the center and drizzle the hot syrup over the cut sides. Let cool, then spread on chocolate glaze. Reform cake and smooth it on in a rough fashion, then press the broken portions of toffee over the surface. Let the glaze cool and harden. Serve with whipped cream.





SYRUP:


1/3 c. granulated sugar


1/2 c. water


Amaretto to taste (at least 2 tbs)


1 recipe thick chocolate glaze


16 to 20 oz. Almond Roca broken into small bits, some as large as 1" square whipped cream





THICK CHOCOLATE GLAZE:


4 oz. semisweet chocolate chips or grated squares


1/2 c. granulated sugar


1/4 c. light corn syrup


5 tbs. unsalted butter


1 tsp. vanilla extract


4 to 5 tbs. confectioners sugar


Prepare glaze by putting chocolate, sugar and corn syrup in a saucepan, then cook over medium-low heat, stirring constantly. Let the mixture cook at a slow boil for 3 minutes. Off the heat, stir in the butter 1 tb. at a time, then add the vanilla and confectioners sugar. Stir until the glaze cools slightly and is a nice spreading consistency.|||Almond roca Recipe


2 c (1 pound) butter


2 c Sugar


1/2 c Whole almonds


1 lg Package chocolate chips


1/2 c Walnuts ground in a blender





Melt butter over high heat. Add sugar, stirring until it foams up


well. Continue over high heat, adding almonds. Continue to cook,


stirring continually until mixture is color of mahogany and sugar is


all melted. (Take it off the heat for a moment if it starts to smoke.)





Stir as you take it off the heat permanently and pour quickly onto


your biggest flat pan with sides. Tilt to spread evenly. After 5


minutes, pour on chocolate chips. When they have melted a bit, spread


them over the top of the hot mixture with a rubber scraper. Scatter


ground walnuts over the top, shaking to distribute evenly.





Candy is thoroughly cooled when the chocolate is dull looking. (Cool


at least three hours at room temperature.) Break into pieces and it's


ready to eat.|||ALMOND ROCA





Ingredients:


Base:


1/2 cup butter, softened


1/4 cup white sugar


1/4 cup brown sugar


1/2 teaspoon vanilla


1 egg yolk


1/2 cup flour


1/2 cup rolled oats








Icing:


1/2 pound bar milk chocolate


1 teaspoon butter


1/2 cup ground almonds








Directions:


Base:


Combine all ingredients. Pat into a greased 8 inch square pan.








Bake for 20 minutes at 350 degrees F. Remove from oven and let cool.








Icing:


Melt chocolate and butter together. Spread over cooled base.








Sprinkle ground almonds over top. Cut into squares. Keep in the fridge.