Hi Tatyana. Just want to say THANK YOU so much for this recipe. It is really good! I recommend to anyone make your own Almond Roca candies if you can't buy it. I don't think the replacement for something else will give the same effect. Also, it is very important to have this cake when it reaches room temperature and not straight from the fridge. It make HUGE difference in taste and texture. Definitely will recommend to anyone.
At lucky 7:00 I feel like this shot should be on the cover of home and gardens or one of those magazines that you see at the super market. What a beautiful looking Cake, amazing.
It is my goal to make every one of your cakes. So far, I have made around 6 of them (along with a few of your other dessert recipes) and they are always a HUGE hit with my friends, family, and neighbors! Thank you for all of the time and work that you put into these recipes!
omg you make the most beautiful cakes and desserts. I have to try to make this one next. Yesterday i made your Oreo cookie no bake cheesecake and it was a hit! Everybody loved it. Thanku so much for all your tutorials. 😀
Your hair really grown up! I just love watching you after a stressful work day, you just make me feel relaxed! I love your recepies but I'm obsessed with your hair 😍😍😍
your videos are very helpful! i can learn more about decorating cakes from your videos! you're such a talented celebrity baker ive ever known! keep it up!!!
This cake looks absolutely stunning. Congratulations Tatyana you know how to bring the flavours together to make gorgeous cakes. Thank you so much for sharing the recipes with us and God bless your soul and your family 👍👍👍👍❤️
Hey T love ur videos can u do a video on a caramel toffee and butterfingers cake like this one plz..what ideas u have for this idea.. im going to try to attempt ur caramel choc coffee cake
Tatyana - We love what you did with ALMOND ROCA. Thank you for taking the time to make such a beautiful cake worthy of our Original Buttercrunch Toffee. -From all of us at Brown & Haley Tacoma, WA
Hai dear Tatyana....I tried this incredible cake of urs and it was rich n elegant....I may be grateful if u make a video on Mango cake with real mangoes and no artificial flavours with mango butter cream frosting....thank u so much....you are a cake legend and my whole family loves you.... Bavishya from India
Hi Tatyana. This cake looks really good . I have couple of questions: 1. I have only 9 inch cake pans so what do you suggest how I divide the batter for 9 inch pans? 2. Will I need to divide the individual 9inch layers before frosting? 3.Can I make this cake a day ahead? Please reply ASAP. Thanks !!
Hi! Thank you! Yes, you can use 9-inch cake pans but the cake layers will be thinner. If you want thicker layers, split the batter between 2 pans instead of 3 and you can split them in half once they're cooled. You can absolutely make the cake ahead of time! It will stand well in the refrigerator for up to 1 week. Enjoy!! :)
Thanks for your reply . I made your homemade caramel sauce instead of the dulce de leche and I was wondering how much of the caramel sauce I need to put in the cake and frosting since it’s not canned? Do I measure 14oz each for cake and frosting? I’m making this for my friend’s graduation party. I won’t be doing much decoration on top due to graduation cap topper . You replied I can split the 2 -9inch cakes in two instead of 3 -9 inch cakes . Will the 2-9 inch cakes split be thinner and less height than your cake? Thanks
Hi! What a great choice for a graduation party! You'll need approximately 1 cup for the cake layers and 1 cup for the frosting. I recommend placing the caramel sauce into the refrigerator for it to chill before using it for the frosting. Enjoy!! :)
Hi Tatyana. I'm planning to make my own Almond Roca into a bar....and then break or cut into pieces. Can you please tell me how much in weight is 20 candies? more or less...... Thank you.
Thank you!. I made my own Almond roca "candies"! They taste really good! and so easy to make :). My Husband said I can leave the cake out. LOL! Hope it will be enough candies left till tomorrow for my cake. Can't wait to make it and taste.
For Cake Layers:1 cup (227 g) unsalted butter, melted1, 14-oz (397 g) can dulce de leche4 large eggs1 tsp vanilla extract1 cup (237 ml) milk2 cups (250 g) all-purpose flour4 tsp (16 g) baking powder1/4 tsp salt1 cup (125 g) finely chopped almonds1 recipe 'Salted Caramel Frosting'1/2 cup (118 ml) chocolate sauce20 almond roca candies, crushed1/3 cup (60 g) white chocolate melts, for garnishFor Chocolate Ganache:1/2 cup (90 g) dark chocolate chips1/4 cup (60 ml) heavy cream1 tsp shortening, optional INSTRUCTIONSPreheat the oven to 350F/177C. Prepare three, 8-inch (20-cm) round cake pans: grease the sides and line the bottoms with parchment paper.Prepare the cake layers first. In a large mixing bowl, combine the melted butter, dulce de leche and vanilla extract. Using a mixer, mix the ingredients on medium speed until the butter and caramel are well combined. Add the eggs and mix again until smooth. Add the milk last and mix again.In a separate bowl, combine the dry ingredients: sifted flour, baking powder, salt and the finely chopped almonds. Add the dry ingredients to the batter and mix just until the flour is incorporated, about 1 minute.Divide the cake batter evenly between the three prepared pans. Bake in the preheated oven for 28 to 30 minutes, until a toothpick inserted into the center comes out clean. When cake layers are done, cool them completely on a wire rack. Once cooled, use a long serrated knife to level the tops.Prepare one recipe of my 'Salted Caramel Frosting' - recipe above!To assemble the cake, first pour several tablespoons of store-bought chocolate sauce (can also use chocolate ganache) over each cake layer and allow it to sink into the cake. Frost each layer with a generous amount of frosting and top with a generous amount of crushed almond roca candy pieces. Frost the top and sides of the cake, smoothing the frosting down with a flat spatula.Garnish the sides of the cake with any remaining crushed candy pieces and diced almonds. Refrigerate the cake for 30 minutes before garnishing with chocolate ganache, frosting dollops and candy pieces. I used Ateco tip #4FT for the dollops.Prepare the chocolate ganache: combine the chocolate, cream and a touch of shortening in a large measuring cup. Heat the mixture in the microwave in 30 second intervals, stirring until the chocolate is melted and smooth. Allow the mixture to cool slightly, then pour over the top of the cake, nudging the chocolate down the sides of the cake using a flat spatula.For White Chocolate Garnish: cut 6 squares of acetate paper or parchment paper. Melt the chocolate melts in the microwave until smooth, then transfer into a disposable pastry bag or ziplock bag. Pipe the chocolate in criss-cross pattern onto the prepared squares. Allow the chocolate to sit for a few minutes, then transfer the squares into tall glasses, shaping the chocolate into a scallop. Allow the chocolate to set completely, then gently peel from the acetate and place onto the cake. FROSTING RECIPE: INGREDIENTS2 cups (453g) unsalted butter1, 14-ounce can (396g) dulce de leche1 teaspoon (5ml) vanilla1/4 - 1/2 tsp salt, adjust to flavor2 to 3 cups (250-375g) confectioner's sugar INSTRUCTIONSPlace softened, unsalted butter into mixing bowl. Whisk on high speed for about 5 minutes, until butter is light and fluffy. Scrape down sides of mixing bowl often to get all the butter mixed well.Add the dulce de leche (cooked sweetened condensed milk). If you cannot find dulce de leche, use a similar caramel sauce. If necessary, increase the amount of confectioner's sugar to thicken the frosting.Add the vanilla and salt. Start by adding 1/4 teaspoon salt, then add more if needed. Begin adding the confectioner's sugar 1 cup at a time, scraping down sides of mixing bowl often to get everything incorporated. Make sure to sift confectioner's sugar before adding to avoid any clumps. After adding all sugar, whisk on high speed for 2 to 3 minutes to get frosting very fluffy.
TatyanasEverydayFood the amount of almond flour more or less will not affect the weight of dry ingredients, right dear Tatyana? Thank you for replying me BTW!!
Hi tatyana...please can you confirm the measurement in grams for all purpose flour. Is 2 cups equal to 250 gms..as mentioned in ur website. I just follow the weight mentioned in grams.pls help me. I tried exactly the recipe mentioned and the battrr ws runny 😣..ws it because i just took 250 gms of all purpose flour which i guess is approx 1 cup.... is there any typo for any of the measurments mentioned in gms or ml..would be grateful to know this.
You can make this a chocolate cake by adding 1/3 cup cocoa powder to the dry ingredients and 1/2 cup melted semi-sweet chocolate chips into the wet ingredients. :)
Oh no! So sorry your cake didn't turn out well. Make sure you're not over-mixing the batter. Once you add the flour in, mix only until it's incorporated
![Wiz Khalifa - Khalifa's Home [Official Music Video]](http://i.ytimg.com/vi/wnrLCTe0Nz4/mqdefault.jpg)
I made this cake on Eid and everyone loved it !!!!
She makes the best cakes ever.. always trying her recipes ❤️🎂🙏
Crystal Sookwah my dulce de Leche cake didn't work ...BUT I'M STILL A FAN! Going to try this one!
Cynty J Hi! Try again! I've made this and the Ferrero Rocher Cake, and all turns out amazing :) and Ferrero is the best cake ever created rs
Hi Tatyana.
Just want to say THANK YOU so much for this recipe. It is really good! I recommend to anyone make your own Almond Roca candies if you can't buy it. I don't think the replacement for something else will give the same effect. Also, it is very important to have this cake when it reaches room temperature and not straight from the fridge. It make HUGE difference in taste and texture. Definitely will recommend to anyone.
Soo glad you enjoyed the cake! :)
My love for almond roca tells me this is my dream cake. 😍
Oh my, your cakes are always so elegant looking...And surely they must be delicious!
At lucky 7:00 I feel like this shot should be on the cover of home and gardens or one of those magazines that you see at the super market. What a beautiful looking Cake, amazing.
Thank you! :)
Healthy Recipe Channe
Such a beautiful cake.. Just loved the way you arranged the cake
The cakes looks beautiful and so does your winged eyeliner 😃
The most underrated channel, Tatyana you bake amazing cakes like no other on RUclips and deserve way more views!
Thank you - you're so sweet! :)
It is my goal to make every one of your cakes. So far, I have made around 6 of them (along with a few of your other dessert recipes) and they are always a HUGE hit with my friends, family, and neighbors! Thank you for all of the time and work that you put into these recipes!
Aww, I'm so glad you enjoy my recipes! Hope you get the chance to try this one, too! :)
You re probably one of the prettiest RUclips Baker with a Crazy good art flair on your cakes..
I will do it this next Tuesday for my daughter birthday. Thank you my beautiful.
Enjoy! :)
Ur cakes always have the best presentation and decoration !!!! Even better then the professional chefs!!!
Thank you - that's very sweet! :)
Oh this might be my new favorite cake!!
Your cakes are pieces of art! 😍
omg you make the most beautiful cakes and desserts. I have to try to make this one next. Yesterday i made your Oreo cookie no bake cheesecake and it was a hit! Everybody loved it. Thanku so much for all your tutorials. 😀
So glad everyone enjoyed the oreo cake! Hope you get to try this one, too! :)
Thank you Tatyana for the recipe👏👍❤️🌹I sure love all of your recipes
this looks so gorgeous and yummy!
So beautiful! Yum!
Какая красота!
This looks ridiculously delicious!
excellent recipes and most beautiful chef.
I hit the LIKE button even before watching the videos completely coz I know u r a superb baker n ur recipes vl never go wrong......
Thank you! :)
A master piece
wooow!!! that cake looks so gorgeous and yummy....
Thank you!
Your hair really grown up! I just love watching you after a stressful work day, you just make me feel relaxed! I love your recepies but I'm obsessed with your hair 😍😍😍
You're so sweet! I'm so glad you enjoy my videos - yes, it's growing slowly! :)
your videos are very helpful! i can learn more about decorating cakes from your videos! you're such a talented celebrity baker ive ever known! keep it up!!!
Aww, thank you! I'm so glad you enjoy my videos!
Wow!! Looks AMAZING! I have to make this one!
Really is fantastic cake 🎂
Omg can't wait to try this,yummy
This cake looks absolutely stunning. Congratulations Tatyana you know how to bring the flavours together to make gorgeous cakes. Thank you so much for sharing the recipes with us and God bless your soul and your family 👍👍👍👍❤️
Thank you so much! So glad you enjoy my recipes! :)
What an absolutely beautiful cake, that really looks so good I love the inside
I love all you're videos. You are amazing ❤️❤️❤️❤️❤️❤️❤️
Hi, I am definitely going to make this for my family reunion time. Thank you for the beautiful tutorial.
Enjoy! :)
Hey T love ur videos can u do a video on a caramel toffee and butterfingers cake like this one plz..what ideas u have for this idea.. im going to try to attempt ur caramel choc coffee cake
oh my gosh.so good
Almond rocas are my favorite. I just so happen to buy a big bag of almond roca today - it was on sale. Lol... Can't wait to try making this cake!!
Perfect timing! :)
Omg it’s so beautiful 😍
Oh sweet Jesus. I'm such an almond Roca fantastic, I must try
i love all your cooking video especially for the cakes! you really make it look super easy to make a cake and decorate it.
So glad you enjoy my videos!! :)
awesome mam..just mouth watering.
looks delicious
Amazing recipe!
victoria ch
Tatyana - We love what you did with ALMOND ROCA. Thank you for taking the time to make such a beautiful cake worthy of our Original Buttercrunch Toffee. -From all of us at Brown & Haley Tacoma, WA
:) I'm so glad you enjoyed my recipe! I absolutely love the candy and wanted to create an epic recipe with it!
Beautiful cake ❤👍👌
I want this for my #birthday #celebration #Todiefor what an #Elegant #Cake #Thanks a #million times😍😍😍
This cake is too beautiful to eat... yet I could easily devour the whole thing! haha
Right?!? So hard not to!
Awesome !!
Finally tatyana uploaded a video been waiting so long and as always great job tatyana another great video and recipe while looking stunning again
Красиво и думаю, что вкусно!)
Perfection..
That should be in an art gallery
Aww, thank you! :)
Hai dear Tatyana....I tried this incredible cake of urs and it was rich n elegant....I may be grateful if u make a video on Mango cake with real mangoes and no artificial flavours with mango butter cream frosting....thank u so much....you are a cake legend and my whole family loves you....
Bavishya from India
Hi! Thank you for your kind words! I'm so glad you enjoyed my recipe! I'll put your request on my list! :) That would be perfect for summer!
TatyanasEverydayFood that will be awesome....🥰love bavi
Hi Tatyana. This cake looks really good . I have couple of questions: 1. I have only 9 inch cake pans so what do you suggest how I divide the batter for 9 inch pans? 2. Will I need to divide the individual 9inch layers before frosting? 3.Can I make this cake a day ahead? Please reply ASAP. Thanks !!
Hi! Thank you! Yes, you can use 9-inch cake pans but the cake layers will be thinner. If you want thicker layers, split the batter between 2 pans instead of 3 and you can split them in half once they're cooled. You can absolutely make the cake ahead of time! It will stand well in the refrigerator for up to 1 week. Enjoy!! :)
Perfect
Looks amazing! Due to nut allergies can I leave the almonds out of the cake batter?
Yes, the cake will still taste good :) Hope you enjoy the recipe!
thank you :)
It looks and sounds amazing! New subscriber and I'm looking forward to watching more of your videos.
Welcome to my channel! :)
Yummylicious 😊😍😍
Yummy
good job
Love that your are always so lovely dressed. I look like a mess when I bake and cook. 😂
Thank you - it's actually quite a task to stay clean lol!
Thanks for your reply . I made your homemade caramel sauce instead of the dulce de leche and I was wondering how much of the caramel sauce I need to put in the cake and frosting since it’s not canned? Do I measure 14oz each for cake and frosting?
I’m making this for my friend’s graduation party. I won’t be doing much decoration on top due to graduation cap topper .
You replied I can split the 2 -9inch cakes in two instead of 3 -9 inch cakes . Will the 2-9 inch cakes split be thinner and less height than your cake?
Thanks
Hi! What a great choice for a graduation party! You'll need approximately 1 cup for the cake layers and 1 cup for the frosting. I recommend placing the caramel sauce into the refrigerator for it to chill before using it for the frosting. Enjoy!! :)
We don't have Roca candy in our country :/ what can be a good replacement for it?
the closest thing to almond roca that i can think of is 'daim candy' - you're looking for crunchy toffee with chocolate and almonds :)
Heath or Skor is almost the same minus the almonds!
Greg - We sell our ALMOND ROCA in over 60 countries. If you would like to reach out to us we can help you locate some where you live.
OK....what do you do with all these leftover cakes?
Laura's Home Cookin' I was going to ask the same question
I thought you were going to introduce us to your new kitchen! Pretty!
I have that in a separate video :)
Hi Tatyana. What is Almond roca candies? What I can make or replace them with? Tanks
These candies are made with a crunchy toffee center filled with almonds and dipped in chocolate. Any crunchy toffee candy will work :)
Can you make a matcha cake plspls
I have an older recipe for green tea matcha cake with raspberry :)
Tatyana we don't get almond roca here is Australia what can I use
I have reserved a copy of your book
Thank you - can't wait for it to come out! You can use any type of crunchy, toffee candy
thanks for sharing, where can I buy the acetate sheets or strips? thanks
You can purchase acetate paper/sheets at bakery supply stores or on amazon, just search for acetate cake collars :)
Cant find Almond Roca, any replacement suggestions?
Looks tasty, but too sweet maybe?
the closest thing to almond roca that i can think of is 'daim candy' - you're looking for crunchy toffee with chocolate and almonds :)
Can I bake it in just 2 8 inch molds?
Yes! Just adjust the baking time. It will take a few more minutes. The cake layers are done when the center reaches 200F. Enjoy!
@@TatyanasEverydayFood thanks love you 😍 🥰
I hope almond roça sponsors you!
Hi Tatyana. I'm planning to make my own Almond Roca into a bar....and then break or cut into pieces. Can you please tell me how much in weight is 20 candies? more or less...... Thank you.
That sounds like an awesome idea! It's about 260g
Thank you!. I made my own Almond roca "candies"! They taste really good! and so easy to make :).
My Husband said I can leave the cake out. LOL! Hope it will be enough candies left till tomorrow for my cake.
Can't wait to make it and taste.
Can I please get the recipe on this page? We don’t have good internet service in Australia I appreciate thank you 😊
For Cake Layers:1 cup (227 g) unsalted butter, melted1, 14-oz (397 g) can dulce de leche4 large eggs1 tsp vanilla extract1 cup (237 ml) milk2 cups (250 g) all-purpose flour4 tsp (16 g) baking powder1/4 tsp salt1 cup (125 g) finely chopped almonds1 recipe 'Salted Caramel Frosting'1/2 cup (118 ml) chocolate sauce20 almond roca candies, crushed1/3 cup (60 g) white chocolate melts, for garnishFor Chocolate Ganache:1/2 cup (90 g) dark chocolate chips1/4 cup (60 ml) heavy cream1 tsp shortening, optional
INSTRUCTIONSPreheat the oven to 350F/177C. Prepare three, 8-inch (20-cm) round cake pans: grease the sides and line the bottoms with parchment paper.Prepare the cake layers first. In a large mixing bowl, combine the melted butter, dulce de leche and vanilla extract. Using a mixer, mix the ingredients on medium speed until the butter and caramel are well combined. Add the eggs and mix again until smooth. Add the milk last and mix again.In a separate bowl, combine the dry ingredients: sifted flour, baking powder, salt and the finely chopped almonds. Add the dry ingredients to the batter and mix just until the flour is incorporated, about 1 minute.Divide the cake batter evenly between the three prepared pans. Bake in the preheated oven for 28 to 30 minutes, until a toothpick inserted into the center comes out clean. When cake layers are done, cool them completely on a wire rack. Once cooled, use a long serrated knife to level the tops.Prepare one recipe of my 'Salted Caramel Frosting' - recipe above!To assemble the cake, first pour several tablespoons of store-bought chocolate sauce (can also use chocolate ganache) over each cake layer and allow it to sink into the cake. Frost each layer with a generous amount of frosting and top with a generous amount of crushed almond roca candy pieces. Frost the top and sides of the cake, smoothing the frosting down with a flat spatula.Garnish the sides of the cake with any remaining crushed candy pieces and diced almonds. Refrigerate the cake for 30 minutes before garnishing with chocolate ganache, frosting dollops and candy pieces. I used Ateco tip #4FT for the dollops.Prepare the chocolate ganache: combine the chocolate, cream and a touch of shortening in a large measuring cup. Heat the mixture in the microwave in 30 second intervals, stirring until the chocolate is melted and smooth. Allow the mixture to cool slightly, then pour over the top of the cake, nudging the chocolate down the sides of the cake using a flat spatula.For White Chocolate Garnish: cut 6 squares of acetate paper or parchment paper. Melt the chocolate melts in the microwave until smooth, then transfer into a disposable pastry bag or ziplock bag. Pipe the chocolate in criss-cross pattern onto the prepared squares. Allow the chocolate to sit for a few minutes, then transfer the squares into tall glasses, shaping the chocolate into a scallop. Allow the chocolate to set completely, then gently peel from the acetate and place onto the cake.
FROSTING RECIPE:
INGREDIENTS2 cups (453g) unsalted butter1, 14-ounce can (396g) dulce de leche1 teaspoon (5ml) vanilla1/4 - 1/2 tsp salt, adjust to flavor2 to 3 cups (250-375g) confectioner's sugar
INSTRUCTIONSPlace softened, unsalted butter into mixing bowl. Whisk on high speed for about 5 minutes, until butter is light and fluffy. Scrape down sides of mixing bowl often to get all the butter mixed well.Add the dulce de leche (cooked sweetened condensed milk). If you cannot find dulce de leche, use a similar caramel sauce. If necessary, increase the amount of confectioner's sugar to thicken the frosting.Add the vanilla and salt. Start by adding 1/4 teaspoon salt, then add more if needed. Begin adding the confectioner's sugar 1 cup at a time, scraping down sides of mixing bowl often to get everything incorporated. Make sure to sift confectioner's sugar before adding to avoid any clumps. After adding all sugar, whisk on high speed for 2 to 3 minutes to get frosting very fluffy.
Overachiever..... lol that cake is a masterpiece.
U r amazing 😁
Please make a tiramisu crepe cake!!!
I have one of those on the channel :)
can i possibly substitute the crushed almonds in cake batter with just ground almond or just ap flour?
pls help me!!
You can add a bit of almond flour or any type of chopped nut. It just adds a bit of crunchiness :)
TatyanasEverydayFood the amount of almond flour more or less will not affect the weight of dry ingredients, right dear Tatyana? Thank you for replying me BTW!!
No, it won't affect the recipe - you can prepare the recipe just the same :)
Hi tatyana...please can you confirm the measurement in grams for all purpose flour. Is 2 cups equal to 250 gms..as mentioned in ur website. I just follow the weight mentioned in grams.pls help me. I tried exactly the recipe mentioned and the battrr ws runny 😣..ws it because i just took 250 gms of all purpose flour which i guess is approx 1 cup.... is there any typo for any of the measurments mentioned in gms or ml..would be grateful to know this.
Hi Ann - hope you got my email! 250g is 2 cups. Hope you were able to adjust the recipe in time :)
TatyanasEverydayFood thnku so mch tatyana for your quick response. A big big fan of yours. Loads of love and blessings.
Can I use almond powder for this recipe . Pls reply
I recommend going with the finely chopped almonds for better texture. You can try using the almond flour if you don't have anything else.
Thanks alot
do you have hair extensions on thats same colour like your hair ? thats what it looks like from the bottom
No extensions - all natural :)
I love u alooot
Süper 🇹🇷🇹🇷🇹🇷🇹🇷
Hey.... how to make caramel toffee?????
Hi! I don't make my own, I just used the toffee candies. Any brand will work if you don't have Almond Roca :)
I mean.... how to make condensed milk toffee???
Pleeeeeeeease give us a healthy recipes 🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻
almond roca chocolate cake please....
You can make this a chocolate cake by adding 1/3 cup cocoa powder to the dry ingredients and 1/2 cup melted semi-sweet chocolate chips into the wet ingredients. :)
I'm going to make a cake just so I can scrape down the sides. I live the recipe just OCD.
Damn
The red peonies in the background steals the show! ☺ The "alright" part is a lady-killer indeed!
Your cakes are the reason I gained weight
it didnt rise..its flat for me
Oh no! So sorry your cake didn't turn out well. Make sure you're not over-mixing the batter. Once you add the flour in, mix only until it's incorporated
is she ukranian or russsian?
*DOllop
didnt work for me. not fluffy and moist at all
I feel like it's way too much baking powder d cake looks so dry😬 sorry!
The butter makes the cake very tender :)