Description
Decadent almond torte featuring a moist, tender almond sponge layered with rich almond cream or buttercream, finished with toasted sliced almonds and a dusting of powdered sugar.
Ingredients
Units
Scale
- 1 1/2 cups almond flour
- 1/2 cup all-purpose flour
- 1 cup granulated sugar
- 4 large eggs, separated
- 1/2 tsp baking powder
- Pinch of salt
- 1 tsp almond extract
- 1/2 cup unsalted butter, melted
- 1/2 cup heavy cream
- 1 cup almond buttercream or frangipane
- 1/3 cup toasted sliced almonds
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan.
- In a bowl, whisk almond flour, all-purpose flour, baking powder, and salt.
- Beat egg whites in a clean bowl until soft peaks form, gradually adding 1/4 cup sugar.
- In another bowl, whisk egg yolks, remaining sugar, almond extract, melted butter, and cream until combined.
- Fold dry ingredients into yolk mixture, then gently fold in egg whites until just incorporated.
- Pour batter into prepared pan and bake for 25–30 minutes or until a toothpick comes out clean.
- Cool completely. Spread almond buttercream on top.
- Top with toasted almonds and a dusting of powdered sugar before serving.
- Slice and enjoy with berries or whipped cream, if desired.
Notes
- Do not overmix to keep the cake light.
- Whipping egg whites properly helps with the airy texture.
- Almond cream topping adds extra richness but is optional.
- Resting overnight enhances flavor depth.
- Store leftovers in the fridge; bring to room temp before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 110mg