Let’s face it: As humans, we are invariably visual. We love to see beauty; to appreciate that which moves us, to see how things work, and to learn what it is we like and don’t like. A visually pleasing dessert has the same effect on people as a beautiful woman entering the room. Like all truly beautiful women, this dessert is gorgeous both inside and out.
For the cake: Position an oven rack in the center of the oven.
In a small bowl, combine all the dry ingredients, except the sugar, and stir with a small whisk to blend. In a stand mixer fitted with the whisk attachment, beat the eggs and sugar until doubled in volume, 2 to 3 minutes.
In three increments, gradually fold the dry ingredients into the egg mixture. Fold in the butter, then the lemon zest. Pour into the prepared pan, smooth the top, and
For the custard: In a small, heavy saucepan, cook the milk over; medium-low heat until bubbles form around the edges of the pan. Meanwhile, in a medium bowl, combine the sugar and cornstarch and whisk until no lumps remain. Add the eggs and egg yolks and whisk until the sugar is dissolved and the mixture is fluffy.
Gradually whisk the hot milk into the egg mixture. Whisk in the vanilla. Return to the pan and cook, stirring constantly, over medium heat until thickened enough to coat the back of the spoon, 6 to 10 minutes. Remove from the heat and let cool. Cover and refrigerate for at least 2 hours or overnight.
For the cream: In a deep bowl, beat the cream until soft peaks form. Add the sugar and almond extract and beat until stiff peaks form. Fold in the almonds.
Choose 8 cylindrical glasses with a base about
Refrigerate for at least 30 minutes or up to 3 hours before serving.
Cover with plastic wrap and store in the refrigerator for up to 2 days.
© 2010 All rights reserved. Published by Chronicle Books.