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Almond Torte

Carissa Erzen
This delicious almond torte is made by stacking thin layers of light & nutty almond cake and a creamy almond-flavored custard. And a crunchy topping of sliced almonds and sugar adds a simply, nutty topping that's irresistible!
5 from 2 votes
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Prep Time 1 hour
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 2 hours 35 minutes
Course Dessert
Cuisine German
Servings 8 slices
Calories 452 kcal

Ingredients
  

ALMOND CUSTARD

  • 2 cups milk
  • ⅓ cup granulated sugar
  • 3 large egg yolks
  • ¼ cup cornstarch
  • 1 teaspoon almond extract
  • ½ teaspoon ground cinnamon

ALMOND CAKE

  • ½ cup unsalted butter, softened to room temperature
  • ½ cup granulated sugar
  • 2 large eggs (at room temperature)
  • 1 teaspoon almond extract
  • 1 cup milk (at room temperature)
  • 1½ cups all purpose flour
  • ½ cup blanched almond flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt (use table salt or fine sea salt)

TOPPING

  • ⅓ cup sliced almonds
  • 2 Tablespoons granulated sugar

Instructions
 

PREPARE THE CUSTARD

  • In a medium mixing bowl whisk the egg yolks, cornstarch, almond extract, and cinnamon until it forms a smooth, thick paste. Set aside.
  • In a small saucepan on medium-high heat, combine the milk and sugar. Bring to a gentle simmer, stirring occasionally to dissolve the sugar. Once the milk starts to bubble and boil, remove it from the heat. Set aside.
  • While quickly whisking the egg yolk mixture constantly, slowly pour about ½ cup of the hot milk from the saucepan into the mixing bowl. (This will help slightly increase the temperature of the egg yolks without cooking them.)
  • Immediately pour the egg mixture back into the saucepan and turn on the stove to medium heat. Continue whisking everything in the saucepan for another minute, until it thickens.
  • Remove the saucepan from the heat. Pour the mixture into a clean bowl and immediately cover with plastic wrap so the plastic touches the top surface of the cream. (This prevents a skin or crust from forming on top.)
  • Allow the mixture to cool to room temperature, then refrigerate until it’s cold, for at least one hour.

MAKE THE CAKE

  • Preheat the oven to 350°F. Grease two 8-inch round cake pans.
  • In a large mixing bowl, whisk the all purpose flour, almond flour, cinnamon, baking powder, baking soda, and salt. Set aside.
  • In a separate mixing bowl with a hand mixer or in the bowl of a stand mixer with the paddle attachment, beat the softened butter and sugar until it is pale and fluffy, after 2 to 3 minutes.
  • Add the eggs, almond extract, and milk. Beat the mixture again on medium speed until it’s well combined.
    (The mixture may look a little lumpy and split at this point, but don’t worry if that happens; the cake batter will come together once we add the dry ingredients.)
  • Add the dry ingredients into the wet ingredients. Mix with a large spoon or spatula until you no longer see dry pockets of flour. Scrape the sides and bottom of the bowl with a rubber spatula or spoon to ensure everything is well mixed.
  • Divide the cake batter evenly between the two greased cake pans.
  • Sprinkle the sliced almonds then the granulated sugar on top of just one of the cakes.
  • Bake for about 20 to 25 minutes, until a toothpick or knife inserted into the center of the cake comes out clean. Let the cakes cool completely, for at least 1 hour.

ASSEMBLE THE TORTE

  • Remove the cooled cakes from the cake pans.
    Using a serrated knife, trim the caramelized sides of the cakes and level the top of the cake without the almond topping.
    Slice each cake in half so you have four equal-sized round cakes.
  • Place one cake on your serving plate or cake stand. Spread one third of the custard on top. Place the second cake on top and spread another one third of the custard on top. Repeat with the third cake and the remaining custard. Finally, add the top cake layer which should be the cake with the almond and sugar topping.
  • Place the cake in the fridge for about 30 minutes, so the custard can become firm again. Slice and enjoy!!

Notes

  • Almond Flour: I recommend using blanched almond flour, which will make your cake light and soft. Almond meal is different because it'll make your cake a little darker in color and a little more dry.
  • Custard: If you add all the hot milk mixture to the egg yolks, it could scramble them, so watch out! That's why I recommend "tempering" the egg mixture. However, if you notice scrambled lumps in your custard, strain it through a fine mesh sieve.
  • Cake Pans: I recommend using cake pans with removable bottoms or springform pans. This will make removing your cakes from the pans much easier.
  • Storing: Store leftover cake in the fridge covered with plastic cling wrap for up to 5 days. I don’t recommend freezing this cake, because custard can split when it’s frozen.

Nutrition

Serving: 1slicesCalories: 452kcalCarbohydrates: 53gProtein: 10gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 155mgSodium: 250mgPotassium: 220mgFiber: 2gSugar: 29gVitamin A: 661IUVitamin C: 0.01mgCalcium: 193mgIron: 2mg
Keyword almond torte
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