This legendary dessert consists of soft, vanilla-scented cake layers held together by luscious pastry cream. The reverse-creaming method of incorporating fat and liquid ingredients into dry ingredients minimizes gluten development and creates a light and airy crumb to the cake. The coating of candied almonds creates a beautiful textural contrast and delicate crunch when you bite through it to the creamy frosting. You can sprinkle extra almonds on each slice when serving or enjoy them by the handful for a sweet snack!
Burnt Almond Torte
Makes 1 (8-inch) cake
Ingredients
- 2¼ cups (281 grams) unbleached cake flour
- 1½ cups (300 grams) granulated sugar
- 2 teaspoons (10 grams) baking powder
- ½ teaspoon (1.5 grams) kosher salt
- ¼ teaspoon (1.25 grams) baking soda
- ½ cup (113 grams) unsalted butter, softened
- ¾ cup (180 grams) whole milk, room temperature
- ¼ cup (56 grams) vegetable oil
- 3 large egg whites (90 grams), room temperature
- 3 tablespoons (45 grams) sour cream, room temperature
- 1½ teaspoons (6 grams) vanilla extract
- 1 cup (254 grams) Vanilla Pastry Cream (recipe follows)
- Vanilla Buttercream (recipe follows)
- Candied Almonds (recipe follows)
Instructions
- Preheat oven to 350°F (180°C). Spray an 8-inch square baking pan with baking spray with flour. Line pan with parchment paper, letting excess extend over all sides of pan.
- In the bowl of a stand mixer, whisk together flour, sugar, baking powder, salt, and baking soda by hand. Add butter; using the paddle attachment, beat at medium-low speed until butter is incorporated and mixture resembles coarse crumbs, about 2 minutes.
- In a medium bowl, whisk together milk, oil, egg whites, sour cream, and vanilla. With mixer on low speed, add one-third of milk mixture (about â…” cup or 180 grams) to flour mixture. Increase mixer speed to medium, and beat until light and fluffy, 1 to 2 minutes. Gradually add remaining milk mixture, beating until well combined and stopping to scrape sides of bowl. Spread batter into prepared pan.
- Bake until a wooden pick inserted in center comes out with a few moist crumbs, 50 minutes to 1 hour. Let cool in pan on a wire rack for 10 minutes. Remove from pan, and let cool completely on wire rack.
- Cut cake in half horizontally. Place bottom layer on a serving plate or cake board. Spread Vanilla Pastry Cream on top, leaving a ¼-inch border around edges. Top with remaining cake layer. Spread Vanilla Buttercream on top and sides of cake. Press Candied Almonds into buttercream. Best served same day.
Notes
Note: To make this cake ahead, frost the cake with a thin layer of Vanilla Buttercream, cover, and refrigerate up to overnight. Frost with remaining buttercream and press Candied Almonds into buttercream just before serving.
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Vanilla Pastry Cream
Makes 1â…” cups
Ingredients
- 1½ cups (360 grams) whole milk
- ½ cup (100 grams) granulated sugar, divided
- 1 teaspoon (4 grams) vanilla extract
- 4 large egg yolks (74 grams)
- 3½ tablespoons (28 grams) cornstarch
- ½ teaspoon (1.5 grams) kosher salt
- 2 tablespoons (28 grams) unsalted butter, softened
Instructions
- In a large saucepan, whisk together milk, ¼ cup (50 grams) sugar, and vanilla. Heat over medium heat until steaming. (Do not boil.)
- In a large bowl, whisk together egg yolks, cornstarch, salt, and remaining ¼ cup (50 grams) sugar. Gradually add warm milk mixture, whisking constantly. Return mixture to saucepan, and cook over medium heat, whisking constantly, until thickened and boiling, 4 to 5 minutes. Strain mixture through a fine-mesh sieve into a large bowl. Stir in butter in two additions. Cover with a piece of plastic wrap, pressing wrap directly onto surface of pastry cream to prevent a skin from forming. Refrigerate until completely chilled, about 4 hours, or overnight.
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Vanilla Buttercream
Makes about 3 cups
Ingredients
- 1â…“ cups (303 grams) unsalted butter, softened
- ½ teaspoon (1.5 grams) kosher salt
- 3¼ cups (390 grams) confectioners’ sugar
- 1½ tablespoons (22.5 grams) heavy whipping cream
- 1 teaspoon (4 grams) vanilla extract
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and salt at medium speed until smooth and creamy. With mixer on low speed, gradually add confectioners’ sugar, beating until combined. Beat in cream and vanilla. Increase mixer speed to high, and beat until pale and fluffy, 1 to 2 minutes. Use immediately, or cover and refrigerate for up to 2 days. Let buttercream soften, then beat until fluffy before using.
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Candied Almonds
Makes about 4 cups
Ingredients
- 1 large egg white (30 grams)
- ¼ cup (50 grams) sparkling or sanding sugar
- ¼ cup (55 grams) firmly packed light brown sugar
- 1 teaspoon (3 grams) kosher salt
- 3 cups (339 grams) sliced almonds
Instructions
- Preheat oven to 300°F (150°C). Lightly spray a rimmed baking sheet with cooking spray.
- In a large bowl, whisk egg white until foamy. Whisk in sugars and salt. Add almonds, gently tossing to coat. Spread almonds in a single layer on prepared pan.
- Bake until golden, 20 to 25 minutes, stirring halfway through baking. Let cool completely. Store in an airtight container for up to 1 week.
Notes
These almonds keep well and are great as a snack on their own, or served with fruit, oatmeal, yogurt, and ice cream.
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No I haven’t made it yet.
What I want to say is that I know this is IT.
This is the true burnt almond torte recipe and not just another poser like all the others.
How do I know? 1. The candied almonds. 2. The 4 separate parts to it’s making. 3. The ingredients.
I know this IS FINALLY IT!
Did you end up making this?