![\"Milk](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2017\/05\/Milk-crumbs-on-a-Momofuku-Milk-Bar-style-cake-layers-of-blackberry-curd-almond-cake-and-almond-frosting.jpg\")
<\/figure><\/div>\n\n\nThis cake is another creative way to bake with blackberries, which have a unique flavour that pairs well with almonds (as in this layer cake), but also apples, like in this apple blackberry crumble<\/a> and these hearty apple blackberry muffins<\/a>.<\/p>\n\n\n\n I loved making the Momofuku Milk Bar birthday cake<\/a> and the birthday cake truffles<\/a> so much, I had to try my hand at another Milk Bar recipe, but this time I decided to get a little creative. When I started playing around with this recipe, first thing I tackled was the curd, and with this curd came a valuable life lesson (because when is anything straightforward and easy in my life?).<\/p>\n\n\n\n I followed the recipe for the passion fruit curd from the Milk Bar book (available on Amazon<\/a>), swapping in blackberry pur\u00e9e for the passion fruit. The first results were, shall we say... not so tasty.<\/p>\n\n\n\n First thing I noticed was that it was way too salty. Tosi's recipes are often salt-heavy, but usually that doesn't bother me. Here it did. I scratched my head for a long time over this because the blackberry pur\u00e9e I used was top quality and tasted just like it should. All my ingredients were as fresh as possible, so I was left with the only possibility: something happened when I was making the curd. In the moment, I blamed my poor blender because it was the only thing that was out-of-the-ordinary in the curd-making process. Wrong.<\/p>\n\n\n\n It wasn't until I was whisking a second batch of curd (no blender for me!)\u2014this time, based on the lemon curd in Tosi's book\u2014that I figured out the culprit: the whisk! For the first batch, I happened to grab one of my \"dollar store\" whisks without thinking (normally I use it with dry ingredients only). I ended up with an awful, inedible metallic curd. For the second batch, I used my fancy OXO whisk (available on Amazon<\/a>). The curd tasted delicious, and there was no metallic aftertaste whatsoever.<\/p>\n\n\n\n Lesson learned. Always invest in and use top-quality stainless steel tools! The OXO whisk (available on Amazon<\/a>) is worth every penny and more since it's actually stainless steel and not leaching metal with acidic foods. And no, OXO did not pay me for this post, nor ever supply me with a free whisk.<\/p>\n\n\n Milk Bar style layer cakes are elaborate and involve a few specialty ingredients that professional bakers rely on:<\/p>\n\n\n\n Given this almond layer cake is made with fruit curd, fresh fruit pur\u00e9e, and almond frosting, it's best to store it in the fridge. If you've cut into the cake, just cover the cut edges with pieces of parchment to prevent them from drying out. Place the cake in the fridge until the frosting is firm and cold, then cover the whole thing with aluminum foil. You can store this cake for up to a week, or freeze slices for later.<\/p>\n\n\n\n For a detailed explanation, read about how to store cake<\/a>.<\/a><\/p>\n\n\n If you love almond paste, this cake is for you because it's loaded with the good stuff<\/a>. This recipe is based on Christina Tosi's pistachio lemon cake in her book Momofuku Milk Bar (available on Amazon<\/a>). I used almond paste and almond oil instead of pistachio, and I used a combination of blackberry pur\u00e9e and lemon juice for the curd and cake soak. The crumbs I made as in the book.<\/p>\n\n\n\n P.S. If you love layer cakes<\/a>, and you haven't bought Tosi's book yet, drop everything and go get it on Amazon<\/a>. This book is a fountain of information, with insight into why Tosi has constructed her cakes and recipes the way she has. There's a method to her madness, and her book explains why.<\/p>\n\n\n\n If you tried this\u00a0recipe for this gorgeous blackberry almond cake<\/strong>\u00a0(or any other recipe on my website), please leave a \u2b50\u00a0star rating<\/strong>\u00a0and let me know how it went in the\u00a0comments\u00a0below<\/strong>. I love hearing from you!<\/p>\n\n\nGetting creative with Milk Bar recipes<\/h2>\n\n\n\n
Second, it was too buttery for a curd, and the blackberry flavour was largely overpowered by this, and the salt.
But, the worst part of all: the curd had a terribly metallic aftertaste that was concerning, to say the least. Why? <\/p>\n\n\n![\"Momofuku](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2017\/05\/Momofuku-Milk-Bar-style-cake-blackberry-almond-cake-with-milk-crumbs-1.jpg\")
<\/figure><\/div>\n\n\nAlways use good quality stainless steel equipment when working with acids and fruits<\/h2>\n\n\n\n
![\"\"](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2017\/05\/Milk-crumbs-on-a-Momofuku-Milk-Bar-style-cake-blackberry-almond-cake.jpg\")
<\/figure><\/div>\n\n\nSpecial equipment<\/h3>\n\n\n\n
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![\"Slice](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2017\/05\/Slice-of-Momofuku-Milk-Bar-style-cake-layers-of-blackberry-curd-almond-cake-and-almond-frosting.jpg\")
<\/figure><\/div>\n\n\nSpecial ingredients to make Milk Bar style layer cakes<\/h3>\n\n\n\n
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How to store this cake<\/h2>\n\n\n\n
![\"Blackberry](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2013\/06\/Blackberry-almond-layer-cake.jpg\")
<\/figure><\/div>\n\n\n\ud83d\udcd6 Recipe<\/h2>
![\"Milk](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2017\/05\/Milk-crumbs-on-a-Momofuku-Milk-Bar-style-cake-layers-of-blackberry-curd-almond-cake-and-almond-frosting-360x360.jpg\")
<\/div>\n<\/div>\nBlackberry Almond Cake - Milk Bar Style Naked Cake<\/h2>\n