This Burnt Almond Torte Cake Recipe needs to be on your next dessert table! It features cake, custard, icing, and sugared roasted almonds.
Ingredient
For the Sponge Cake:– 1 cup all-purpose flour– 1 teaspoon baking powder– 1/4 teaspoon salt– 4 large eggs, separated– 1 cup granulated sugar, divided– 1/4 cup water– 1 teaspoon vanilla extractFor the Frosting:– 1 cup unsalted butter, softened– 2 cups powdered sugar– 1 teaspoon almond extract– 1/4 cup heavy creamFor the Filling:– 1 cup sliced almond– 1/4 cup granulated sugar– 1/4 cup water
Introduction
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch circles. Sift flour, baking powder, and salt in a medium bowl. Set aside.
Step 1
Egg yolks and 3/4 cup granulated sugar in a large bowl should be thick and bright. Adding water, vanilla. Add flour to egg yolks and whisk. In a clean plate, whip egg whites until soft peaks form.
Step 2
Whip the remaining 1/4 cup granulated sugar until stiff peaks form. Stir egg whites into batter gently until streak-free. Smooth cake batter in pans with spatula.
Step 3
Bake the cakes for 20–25 minutes in the preheated oven until lightly browned and a toothpick inserted into the center comes out clean. Cool pan cakes on wire racks after 10 minutes.
Step 4
Frost cooling cakes. Mix softened butter in a large basin. Sugar, heavy cream, and almond extract foam. Save. Toast sliced almonds in a dry skillet over medium heat for 5 minutes until fragrant.
Step 5
Store prepared items. For filling, mix granulated sugar and water in a small pot. In medium heat, dissolve sugar. Stir occasionally until the sugar syrup thickens and coats the roasted almonds, about 5 minutes.
Step 6
Rest after cooking. Plate cooled cake. Cake glazing. Fill icing edges with almond paste. Second cake layer edges need leftover icing.
Step 7
Color and texture come from roasted almonds. Refrigerating stiffens icing after 30 minutes. Burnt Almond Torte Cake sells fast, so everyone wants more!