French Inspired Butter Cake

If you REALLY want to stun your dinner guests, this is the dessert to make. It  is so different and the texture is unbelievable.


  • 3 cups flour
  • 1 cup almond flour
  • 1 tsp. baking powder
  • pinch of salt
  • 3/4 cup softened butter
  • 1 cup sugar
  • 2 large eggs
  • 3 egg yolks
  • 2 cups whole milk (or 1 1/2 cups milk, 1/2 cup cream)
  • 1/2 cup sugar
  • 1 large egg
  • 2 egg yolks
  • 1/2 cup flour
  • 8 tsp. Frangelico liqueur
  • 1 egg yolk
  • 2 tsp. water

To start…

Preheat oven to 350 degrees.

In a medium size bowl, combine the flour, almond flour, baking powder and salt, mixing well and set aside.

Combine the butter and 1 cup sugar in a bowl and beat until creamy and light. Add the eggs and egg yolks, once at a time, and beat on low speed until well mixed. Slowly add the flour mixture, making sure it is well combined. Wrap 1/3 of this in plastic wrap and the larger portion in plastic wrap and tap each one slightly flat on top and refrigerate for about 3 hours (until firm). Now start the next step.


Combine 1 1/2 cups milk and 1/2 cup sugar in a saucepan. Cook over medium heat, constantly stirring until it just begins to bubble around the edges.

Place 1 egg and 2 yolks and the remaining milk, whisking until well combined.  Whisk in  1/2 cup flour until completely smooth. Now slowly add 3/4 cup of the hot milk into the egg mix, continuously whisking and return it to the saucepan heating for another 5-7 minutes until thickened and bubbles begin to form. Do not boil. Remove from the heat, add the liqueur and mix together. Pour into a bowl and placing some plastic wrap over the top (touching) and refrigerate for about an hour .

Continue on…

Place the rack in your oven to the  lowest position. Spray a 9″ springform pan with a no stick spray and set aside.

Roll out the larger portion to a 13 inch circle. CAREFULLY fold in half (like a pie crust) and place it in the springform pan, and unfold it, pressing it up the sides of the pan and bottom. Let any excess hang over the pan. Now spread the chilled filling into the dough. Roll out the smaller portion into an 8″ circle and set over the filling.

Before placing in the oven, mix the last egg yolk with the water and brush the top dough. If you have excess dough handing over the side, simply fold it onto the top. To make it look fancy, score a pattern on the top.

Bake for 45 minutes  and then loosely cover with foil and bake for another 15-16 minutes until the top is a lovely golden colour. Cool for 10-15 minutes and remove the sides of the pan. Refrigerate over night and serve at room temperature. Any leftovers (I doubt it) cover and place in the refrigerator.

OMG!  This, is awesome.






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