This Almond Cream Dream Slice is inspired by the elegant Filipino Sans Rival, reimagined with a focus on a creamy, custard-like base, a rich buttery filling, and a generous topping of toasted sliced almonds. This version offers a departure from the traditional cashew meringue layers, presenting a soft and tender base that complements the smooth, decadent cream and the satisfying crunch of the almonds. Dusted with powdered sugar for a touch of sweetness and visual appeal, this slice promises a melt-in-your-mouth experience that is both comforting and sophisticated. It’s a delightful treat perfect for those who enjoy creamy desserts with a nutty crunch.
Ingredients:
For the Almond Custard Base:
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 3 large egg yolks
- 1/4 cup almond flour
- 1 teaspoon almond extract
For the Buttercream Filling:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1/4 cup whole milk or heavy cream
- 1 teaspoon vanilla extract
For the Topping:
- 1 cup sliced almonds
- Powdered sugar, for dusting
Equipment:
- 9×13 inch baking pan
- Parchment paper
- Mixing bowls
- Whisk
- Electric mixer
- Rubber spatula
- Small saucepan
- Baking sheet for toasting almonds
Instructions:
- Prepare the Almond Custard Base: Preheat oven to 325°F (160°C). Line a 9×13 inch baking pan with parchment paper, allowing some overhang on the sides.
- In a small saucepan, whisk together the whole milk, heavy cream, and granulated sugar. Heat over medium heat until just simmering, stirring occasionally to dissolve the sugar. Remove from heat.
- In a separate bowl, whisk the egg yolks until slightly pale. Gradually whisk the warm milk mixture into the egg yolks, tempering them to prevent scrambling.
- Stir in the almond flour and almond extract until smooth. Pour the custard mixture into the prepared baking pan.
- Bake for 20-25 minutes, or until the custard is set around the edges but still slightly jiggly in the center. Let it cool completely in the pan.
- Toast the Sliced Almonds: While the custard base cools, preheat oven to 350°F (175°C). Spread the sliced almonds in a single layer on a baking sheet. Toast in the oven for 5-7 minutes, or until golden brown and fragrant, watching carefully to prevent burning. Let them cool completely.
- Prepare the Buttercream Filling: In a large mixing bowl, using an electric mixer, beat the softened butter until light and fluffy. Gradually add the sifted powdered sugar, one cup at a time, beating well after each addition until smooth.
- Add the milk or heavy cream and vanilla extract. Beat on medium speed until the buttercream is light and airy.
- Assemble the Almond Cream Dream Slice: Once the almond custard base is completely cooled, spread the buttercream filling evenly over the top.
- Sprinkle the toasted sliced almonds generously over the buttercream.
- Chill and Serve: Refrigerate the Almond Cream Dream Slice for at least 2 hours to allow it to set. Before serving, dust generously with powdered sugar. Cut into squares or rectangles to serve.
Enjoy this creamy and nutty Almond Cream Dream Slice!