For the almond cake: 1 ½ cup all-purpose flour 6 Tbsps. almond flour ¾ tsp. baking powder ¼ tsp. salt 1 ¼ cup sugar 1 cup unsalted butter 4 large eggs 1 tsp. almond extract ¾ cup sour cream For the toasted almond ice cream: 1 1/3 cup milk 1 1/3 cup cream 2/3 cup sugar 3 large egg yolks 1 ½ cups toasted chopped almonds For the pineapple sorbet: 2 cups pineapple juice 2 cups simple syrup For the almond crumble: 1 cup almond flour ½ ...
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