Almond Croissant Sheet Cake Recipe

Preheat the oven to 350F/177C convection and grease and line three 8 inch cake pans with baking spray and parchment paper.
Place the flour, baking powder and sea salt in a medium bowl and whisk them together until they’re evenly distributed.
240 grams all-purpose flour spooned and leveled, 2 tsp baking powder, 1/2 tsp fine sea salt
Place the milk with the butter in a small pot and heat it gently over medium-low heat, for 2-3 minutes, just until the butter is fully melted and the mixture is hot but not yet simmering. Remove from the heat and set aside.
240 mL whole milk 2% also works, 113 grams salted butter gets melted with milk
Place the eggs in the bowl of a stand mixer, fit with the whisk attachment, and begin beating at medium-high speed, until the eggs begin to froth , just a few seconds. Reduce the speed and stream in the sugar.
4 large eggs room temperature, 350 grams granulated sugar
Add the vanilla extract and turn the mixer up to full speed, allowing it to beat for a few minutes, until the sugar and egg mixture is fluffy and pale.
2 tsp vanilla extract
Sift the dry ingredients over the egg mixture, and now turn the mixer up to low speed while streaming in the milk and butter. Scrape the edge of the bowl and give it one more mix, just until the last streak of flour is combined.
Divide the batter into the prepared pans, about 15-16 ounces each, and bake for 20 minutes, until they're golden brown and spring back when you gently press on the tops.

Place the water and sugar in a small saucepan over medium heat and cook for a few minutes, just until the sugar is fully dissolved.
100 grams granulated sugar, 120 mL water
Remove from the heat and stir in the butter, followed by the almond extract and vanilla bean paste and salt.
14 grams salted butter, 1 tsp vanilla bean paste, 1/4-1/2 tsp almond extract, Pinch of flakey sea salt
Pour into a jar and allow to cool completely.

Place the butter into a medium sauce pan over medium heat and allow it to cook, stirring occasionally.
170 grams salted butter, browned
When the butter begins to foam and bubble, stir continuously, until there are bits of brown butter throughout.
Add the sugar, flour and almond flour to the saucepan and stir until they're combined.
200 grams granulated sugar, 200 grams almond flour, 60 grams all purpose flour
Add the simple syrup, milk and extracts, stirring again until they're well combined. The texture should be thick enough to spread with an offset spatula but not run off the cake.
30 mL simple syrup, 120 mL whole milk, 1 Tbsp vanilla extract, 1 tsp almond extract

Once the cake, syrup and fillings have cooled, make the cream. Sift the sugar and salt into the bowl of the stand mixer, fit with a whisk attachment (or a large bowl with a handheld mixer).
25 grams granulated sugar, Pinch of fine sea salt
Pour the heavy whipping cream on top, along with the vanilla and turn the mixer up to medium speed for a few seconds until it starts to thicken (if you go full speed it will splash everywhere).
240 mL heavy whipping cream, 1 tsp vanilla bean paste
Turn the mixer up to medium-high and whip just until it holds stiff peaks.
If you over-mix and it’s no longer smooth, add a little more cream and fold it in until it’s smooth again.

Once everything has cooled and the whipped cream is made, place the almond in a small saucepan over medium heat and toast them for a couple minutes until they start to brown and smell toasted. Remove and allow to cool.
50 grams sliced almonds
Use a fork to poke holes in the top of the cake and then drizzle the almond syrup on top - I used about half of the full amount, then 1/4 went into the almond filling (and 1/4 into my lattes lol).
Spread the almond filling on top of the cake - it should be a nice thick layer.
Use an offset spatula to spread the cream on top or use a piping bag to pipe a fun detail like I did.
Slice the cake into desired servings and then top with toasted almonds and a generous dusting of powdered sugar.*
dusting of powdered sugar