Use high-fat butter and the highest-quality, pure vanilla extract (or vanilla bean paste) for the best flavor and texture. I use 82% fat European butter in this recipe. Don't skip the salt!

ALMOND EXTRACT. Properties: Strong (a little goes a long way), up to 90% flavorless alcohol, fragrant and colorless Uses: Desserts, custards, hot coffee or milk-based beverages, milkshakes ...

Mix in the vanilla extract, almond extract and sour cream until combined. Slowly add in the flour mixture until batter comes together. Beat for an additional 60 seconds.

For best results use blanched almonds and grind them yourself, but you can also buy ground almonds; ... 4 drops almond extract; Butter, to grease the cake tin; Flour, to dust the cake tin; ...