BURNT ALMOND TORTE
This elegant Burnt Almond Torte is a delightful combination of textures and flavors, featuring a tender cake base, a crunchy almond filling, and a sweet, creamy frosting. The toasty almonds and rich icing create a satisfying contrast, making it a perfect dessert for special occasions or a comforting treat. The recipe is a classic, offering a taste of history with a delicious, satisfying result.
Ingredients
- 4 units Eggs
- 1 cup Powdered sugar
- 1 cup Flour
- 1/2 teaspoon Baking powder
- 3 tablespoons Water
- 1/4 pound Almonds
- 3 tablespoons White sugar
- 3 units Egg whites
- 1 pound Pulverized sugar
- 1 teaspoon Rose water (Quantity estimated (not specified in original recipe))
Instructions
- 1In a large bowl, beat the eggs with the powdered sugar until the mixture is thick and looks like a heavy batter. This should take about 5-7 minutes with an electric mixer, or longer by hand.
- 2In a separate bowl, whisk together the flour and baking powder.
- 3Gradually and lightly fold the flour mixture into the egg batter, adding the water. Mix until just combined.
- 4Preheat oven to 350°F (175°C). Pour the batter into two greased and floured 9-inch round cake pans (jelly tins). Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- 5Scald the almonds by pouring boiling water over them. Let them sit for a minute, then drain and remove the skins. Place the skinned almonds on a pie plate and set them in the oven to brown slightly (about 5-7 minutes at 350°F/175°C).
- 6In a saucepan, melt the white sugar over medium heat, stirring constantly until it turns into a golden caramel. Be careful not to burn it.
- 7Remove the caramel from the heat and stir in the browned almonds. Spread the almond mixture on a platter separately to cool.
- 8In a clean, dry bowl, beat the egg whites until stiff peaks form. Gradually add the pulverized sugar, beating until the icing is smooth and glossy. Stir in the rose water.
- 9Spread the icing on the layers of cake. Cover each layer with the almond mixture. Frost the whole cake with the remaining icing and decorate with additional almonds.