WHISKEY AND ALMOND MILK RECIPES

Steps:

• Preheat oven to 375°. Grease a 15x10x1-in. baking pan., In a large bowl, whisk the first 5 ingredients. In a small saucepan, combine butter and water; bring just to a boil. Stir into flour mixture. In a small bowl, whisk eggs, sour cream and extract until blended; add to flour mixture, whisking constantly., Transfer to prepared pan. Bake until golden brown and a toothpick inserted in center comes out clean, 18-22 minutes. Cool on a wire rack 20 minutes. , For frosting, combine butter and milk in a large saucepan; bring just to a boil. Remove from heat; gradually stir in confectioners' sugar and extract. Stir in walnuts. Spread over warm cake.

Steps:

• Preheat the oven to 200°C (approximately 400°F). Butter the springform pan and dust with flour. 
• For the cake: Beat the butter and sugar together until light and fluffy. Add the eggs one at a time and a pinch of salt. 
• Stir in the ground almonds, flour and baking powder. Mix until smooth. 
• Pour the batter into the prepared pan and bake for 45 minutes, until a toothpick inserted comes out clean. Remove from the oven, allow to cool slightly, then carefully remove from the pan. Slice in half lengthwise and brush with the currant jelly and about 1 tablespoon of whiskey.  
• For the frosting: Whip the heavy cream with the stabilizer and vanilla sugar to stiff peaks. Set aside about 6 tablespoons for decoration. Mix the cocoa powder and remaining whiskey into the frosting. Spread about 1/3 of the frosting between the layers and the rest over the top and sides of the cake. Transfer the remaining cream to a piping bag fitted with a star tip and pipe small rosettes around the top of the cake. Garnish with slivered almonds and chocolate shavings.