Have you ever found something so delicious that you wanted to keep it to yourself only? That’s what happened when I tried the burnt almond torte, but I felt I must share the secret toasted almond torte recipe with you.
It wouldn’t be wrong to say that the cake hits all the right spots – and I can’t thank my old college friend for sharing this easy-to-follow recipe of burnt almond torte with me. So let’s give it a try shall we!
Burnt Almond Torte Recipe
Ingredients
For the cake
- 2.5 cups cake flour
- 1.5 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter, room temperature
- 1.5 cups granulated sugar
- 3 large eggs
- 2 large egg yolks
- 2 tsp vanilla extract
- 1 cup buttermilk
For the custard
- 1 cup whole milk
- 3 egg yolks
- 1/3 cup sugar
- 2 tbsp cornstarch
- 1 tbsp unsalted butter
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1/3 cup heavy whipping cream
- 1 tbsp confectioners' sugar
For the almond brittle
- 1 cup sugar
- 1/4 cup honey
- 3 tbsp water
- 1 cup sliced almonds, toasted
- 2 tbsp unsalted butter
- 1/4 tsp baking soda
Italian meringue buttercream
- 6 egg whites
- 1/2 tsp cream of tartar
- 1 cup sugar
- 1/4 cup sugar, separated
- 1/4 cup water
- 1.5 cups unsalted butter
- 1 tsp vanilla extract
- 1/2 tsp almond extract
Instructions
For the cake
- Preheat the oven to 350°F
- Take two 8” square or 9” round cake pans
- Spray the bottoms and sides with non-stick spray and line with parchment paper
- In a medium-sized bowl, add flour, baking powder, baking soda, and salt and stir until well combined, set aside
- Cream together sugar and butter using an electric mixer
- Beat until the mixture is light and fluffy (3-4 minutes)
- Gradually add eggs, egg yolks, and vanilla extract and mix until well-combined
- Add half of the dry ingredients and mix at low speed
- Add buttermilk, and finally add remaining dry ingredients
- Mix till all ingredients are well-combined
- Divide the batter equally in both pans
- Bake at 350°F for 25-30 minutes
- Take the pans out of the oven and set them aside
Tip: To check whether the cake is completely baked, insert a toothpick in the middle and see if it comes out clean
For the custard
- Take a medium-sized saucepan and add milk and sugar
- Place the saucepan on medium heat and cook
- Stir occasionally till the mixture is well-combined and starts to simmer
- In the meantime, whisk together egg, egg yolks, and cornstarch in a separate heatproof bowl
- Slowly pour the sugared milk into the egg mixture while stirring constantly
- Take a clean mixing bowl and transfer it into it by pouring it through a fine-meshed strainer
- Add vanilla extract and unsalted butter into the mixture
- Stir until all ingredients are well-combined
- Cover the bowl with a plastic wrap, pressing wrap directly onto the top of the custard
- Refrigerate for an hour
For the almond brittle
- Preheat the oven to 325°F
- Add sliced almond water in a large bowl and toss until the almonds are properly coated (save some almonds for topping)
- Add sugar and toss again
- Take a parchment-lined sheet pan and spread the almonds evenly on it
- Bake for 10 minutes, stir a little and then bake for another 5 minutes
- Set aside to cool
For the Italian meringue buttercream
- In a small saucepan, add sugar and white
- Boil the mixture till the sugar dissolves completely
- Place egg whites in a stand mixer and beat on a low setting
- Then add cream of tartar and gradually increase the speed to high
- Continue to beat on high until soft peaks form
- Add sugar and extracts while the mixer is on high speed and beat for a couple more minutes
- Next, slowly add the sugar syrup, making sure it doesn’t touch the sides of the mixing bowl
- Continue beating for ten minutes
- Gradually add the softened butter and beat for half a minute after all the butter is in
- Let the buttercream cool
Assembling the cake
- Take a round or square dish (depending on the shape of your cake) and place one cake layer
- Then, spread some custard over it and top it with the second cake layer
- Spread the meringue over the cake, making a “crumb coat”
- Refrigerate for at least half an hour
- Take the dish out of the refrigerator and spread the remaining frosting all over the cake
- Smooth out the sides to achieve your desired look
- Finally, cover the sides and top with brittle almond and reserved almond slices
- Chill before serving!
That was some tough work but honestly, it’s totally worth it!
Like this toasted almond torte recipe? Don’t forget to check out our Swedish Almond Cake Recipe that’s equally delicious and the simple Almond Pound Cake Recipe to make tea time more delightful!
How We Came Across the Recipe
A few years ago, I came across this article by Huffington Post declaring Burnt Almond Torte as “the best cake America has produced.” Being the foodie that I am, I immediately got my hands on this torte cake, and I certainly wasn’t disappointed.
The second time, I had this cake at a friend’s wedding in Pittsburgh, and no one there could stop raving about how decadent it was. The sponge was perfectly moist, and the frosting was flavorful yet light.
Now that you know how to make this toasted almond tiramisu recipe at home, you can satiate your sweet cravings any time you want!
More Almond Dessert Ideas
- The Almond dacquoise cake is a classic, gluten-free cake enriched with a rich, vanilla flavor. As a cherry on top, you can also add almond buttercream frosting to decorate the corners.
- Try out the almond tortoni, it’s full of cream, nuts, and cherries.
- Want a fancy breakfast? Try out this mouth-watering almond crusted french toast. You’ll get hooked at the first bite!
- If you love berries, it’s time you try out almond frangipane cake or the raspberry almond tart.
- Check out the double chocolate biscotti recipe and take your biscotti experience to the next level.