Almond Torte With Mocha Whipped Cream Frosting Recipes

MOCHA WHIPPED CREAM FROSTING

Steps:

• Combine all of the ingredients in a bowl and beat with an electric mixer until it's thick and forms peaks when you take out the beater.
• Makes enough to spread generously on top, sides, and between two layers of 8 inch (20 cm) round cake.

ALMOND TORTE

Steps:

• In mixing bowl beat butter for 2 minutes until creamy.
• Add in 1 1/2 C sugar and beat for four minutes until fluffy.
• Add in eggs and extract. Beat on high until combined.
• Add flour and beat until combined. Batter will be thick.
• Line bottom of 9 inch springform pan with parchment paper (trace around the pan onto parchment and cut out circle) Lightly spray the pan.
• Pour batter into prepared pan and sprinkle with almonds and 1 Tbsp sugar mixed together.
• Sprinkle with sugar and almond mixture and bake at 350 for 35 minutes and then cover with foil and bake 5-7 more minutes so that center is set.
• Top will be be light brown and crispy on edge.
• Cool completely before slicing and serving. It will be slightly gooey in the middle until cooled.

ALMOND TORTE WITH MOCHA WHIPPED CREAM FROSTING

Steps:

• Preheat oven to 350 F (180C).
• Prepare 2 8 inch (20cm) round cake pans by greasing them and lining them with waxed paper cut to fit.
• In a blender combine the eggs and sugar at high speed until smooth. Add almonds and blend until they are very finely ground. Add flour and baking powder and blend until combined.
• Pour the batter into the prepared cake pans and bake at 350F (180C0 for about 15 minutes or until lightly browned.
• Let cakes cool (about 5 min) before removing from the pans. Let cool completely before icing.
• Optional to pour 1-2 T amaretto liqueur on bottom layer for decadence.

ALMOND TORTE

Steps:

• Preheat oven to 325 degrees. Cut a piece of wax or parchment paper to fit the bottom of an 8-inch round cake pan. Coat pan with nonstick spray, place prepared paper round in bottom of pan, and spray paper. Sprinkle evenly with 1/4 cup almonds.
• In a food processor, process remaining 1 1/2 cups almonds with 3/4 cup confectioners' sugar until finely ground; set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites with salt until soft peaks form. Gradually add remaining 2 tablespoons of confectioners' sugar and beat until stiff glossy peaks form. Beat in almond extract. In three additions, gently fold in ground almond mixture.
• Evenly spread batter into prepared pan, tapping pan on counter to expel large air bubbles. Bake until golden brown and firm in center, 40 to 45 minutes; cool completely in pan. Invert onto serving plate, and remove wax or parchment paper.

APRICOT AND ALMOND TORTE

Steps:

• Heat the oven to 190C/fan 170°C Brush a shallow loose-bottom tart tin with some of the melted butter.
• Blend the almond base ingredients together in a mixer or food processor until smooth and creamy. Spread out evenly in the tin.
• Arrange the apricots on top, cut-side up, and sprinkle the top with the almonds.
• Sprinkle the remaining melted butter on top of the almonds, then sprinkle on the sugar.
• Bake for 40-50 minutes until the base is risen and cooked. Leave in the tin for 5 minutes before removing.

APRICOT ALMOND TORTE

Steps:

• Preheat oven to 350°. In a large bowl, beat eggs, sugar and vanilla on high speed until thick and lemon-colored. Combine flour, almonds, baking powder and salt; gradually fold into egg mixture alternately with the whipped cream., Transfer to two greased and floured 9-in. round baking pans. Bake 22-28 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream cheese, sugar and salt until smooth. Beat in extract. Fold in whipped cream., Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with 1 cup frosting. Top with another cake layer; spread with half the preserves. Repeat layers. Frost sides of cake; decorate the top edge with remaining frosting. Sprinkle with almonds.

AUSTRIAN ALMOND TORTE (MALAKOFF-TORTE)

Steps:

• Beat the butter, egg yolks, and sugar until light and fluffy.
• Stir in the ground almonds, cream, and optional rum.
• Dip the ladyfingers in the milk and cover the bottom of a 9-inch (23 cm) springform pan with them.
• (Note: Wrap the outside of the springform pan with aluminum foil and secure with a piece of string to prevent leakage.) Spread 1/3 of the almond mixture over the ladyfingers.
• Repeat with alternating layers of ladyfingers and almond mixture, ending with a layer of ladyfingers.
• Wrap tightly in plastic wrap or aluminum foil, place a heavy plate or cutting board on top, and refrigerate overnight.
• To serve, run a thin knife blade around the inside of the pan before releasing the spring.
• Press toasted slivered almonds around the side of the torte and top with powdered sugar or whipped cream.

TOFFEE-MOCHA CREAM TORTE

Steps:

• Preheat oven to 350° . In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Dissolve coffee in water; stir into batter., Pour into three greased and floured 9-in. round baking pans. Bake 16-20 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For topping, dissolve coffee in water in a large bowl; cool. Add cream and brown sugar. Beat until stiff peaks form. Place bottom cake layer on a serving plate; top with 1-1/3 cups of topping. Sprinkle with 1/2 cup of crushed candy bars. Repeat layers twice. Store in the refrigerator.

ALMOND TORTE

Steps:

• In a double boiler or metal bowl over simmering water, constantly whisk the sugar, cornstarch, sour cream and egg yolks until mixture reaches 160° or is thick enough to coat the back of a spoon. , Remove from the heat; stir in butter and extracts until blended. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line two 8-in. round baking pans with waxed paper. Coat sides and paper with cooking spray; sprinkle with flour and set aside., In a large bowl, beat butter and 1/2 cup sugar until blended, about 2 minutes. Add egg yolks; mix well. Beat in the milk, applesauce and vanilla (mixture may appear curdled). Combine the flour, baking powder and salt; add to butter mixture. Transfer to prepared pans; set aside., Using clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over batter; sprinkle with almonds and cinnamon., Bake at 350° for 25-30 minutes or until meringue is lightly browned. Cool in pans on wire racks for 10 minutes (meringue will crack). Loosen edges of cakes from pans with a knife. Using 2 large spatulas, carefully remove 1 cake to a serving plate, meringue side up; remove remaining cake to a wire rack, meringue side up. Cool cakes completely., Carefully spread custard over cake on serving plate; top with remaining cake. Store in the refrigerator.

COPYCAT OF PRANTL'S BURNT ALMOND TORTE

Steps:

• Preheat oven to 350 degrees.
• Grease two 8-by-2-inch round cake pans.
• For the cake:
• Sift the flour, baking powder, baking soda and salt together into a bowl and set aside.
• Cream the butter and sugar in a large bowl with an electric mixer at medium speed until light and fluffy, about 5 minutes.
• Reduce the speed to medium-low. Add the eggs, one at a time, beating 30 seconds between additions.
• Add alternating increments of the flour mixture and buttermilk and vanilla, blending well after each addition; this should take about 3 to 5 minutes.
• Divide the batter evenly between the prepared pans.
• Bake for about 30 minutes, until a cake tester comes out clean.
• Cool in pans, on wire racks, for 10 minutes, unmold the cakes and let cool completely.
• Note: The cake recipe makes two 8-inch round cake layers. Only one is used for this recipe.
• To make the brittle:
• Combine the granulated sugar, honey and water in a medium-sized saucepan. Bring to a boil over medium heat, stirring to dissolve sugar.
• Boil, without stirring, until the mixture turns a deep amber color, about 10 minutes.
• Remove the pan from the heat and immediately stir in the toasted almonds, butter and baking soda.
• Mix with a wooden spoon just until the butter melts and the foaming subsides.
• Pour the mixture into a nonstick or lightly greased baking sheet and set aside to cool.
• Once the brittle has hardened, break it up and crush to fine crumbs in a food processor.
• Store in a covered container in the refrigerator until ready to use.
• To make the custard cream:
• In a heavy saucepan over medium- low heat, heat milk to barely simmering.
• Meanwhile, combine egg yolks, sugar and cornstarch in a medium mixing bowl. Whisk to blend smoothly.
• Stir the heated milk into the egg mixture; return mixture to saucepan.
• Bring back to a boil, over medium-low heat, whisking constantly; boil 1 minute.
• Remove pan from heat; add butter and vanilla, stirring to melt the butter.
• Transfer custard to a bowl; place a piece of waxed paper directly on top to prevent a crust from forming and refrigerate until cold.
• Whip the cream and confectioners' sugar until stiff peaks form.
• Fold into the chilled custard and refrigerate until ready to use.
• To assemble cake:
• Cut the cake in half horizontally.
• Place one layer on a cake plate, spread cake with cold custard cream and sprinkle with brittle crumbs.
• Cover with the remaining layer of cake.
• Spread the remaining custard cream over cake, applying a thinner coat to the sides, then the top.
• Chill for at least 1 hour before garnishing.
• To garnish, press brittle crumbs onto the sides of the cake with the palm of your hand and sprinkle a layer of crumbs on the top. Refrigerate until ready to use.
• Note: To toast nuts, arrange in a single layer on a baking pan. Bake in a 375-degree oven until golden brown, about 7 to 10 minutes. Allow nuts to cool before using.

LAYERED MOCHA CREAM TORTE

Steps:

• Make crust:
• Preheat oven to 350°F. Blend ground cookies and coffee powder in processor. Set aside 3/4 cup cookie crumb mixture. Add butter to remaining crumb mixture and process until crumbs are moist. Press mixture onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake crust until just firm to touch, about 10 minutes. Cool completely.
• Make fillings:
• Stir chocolate, butter and 1 teaspoon coffee powder in heavy medium saucepan over medium-low heat until melted and smooth. Transfer to large bowl. Set chocolate mixture aside while preparing meringue.
• Stir 1/2 cup sugar and 3 tablespoons water in small saucepan over low heat until sugar dissolves. Increase heat and boil syrup without stirring until candy thermometer registers 240°F, tilting pan to submerge bulb, about 4 minutes.
• Meanwhile, using electric mixer, beat whites in large bowl to soft peaks.
• Gradually beat hot syrup into whites. Continue beating until medium-stiff peaks form, about 3 minutes. Fold 1/3 of meringue into lukewarm chocolate mixture to lighten. Fold in remaining meringue. Set chocolate meringue aside.
• Combine 1/4 cup cream and 5 teaspoons coffee powder in large bowl; stir to dissolve. Add 2 1/2 cups cream, powdered sugar and cinnamon and beat until firm peaks form. Fold 1 1/2 cups coffee whipped cream into chocolate meringue, forming mocha mousse.
• Spoon half of mocha mousse over bottom of crust. Sprinkle 3 tablespoons reserved crumb mixture over mousse. Spoon half of coffee whipped cream over crumbs. Sprinkle with 3 tablespoons crumbs. Repeat layering with remaining mocha mousse, crumbs, coffee whipped cream and crumbs. Cover and refrigerate until set, about 4 hours. (Can be made 2 days ahead; keep refrigerated.) Run knife around pan sides to loosen torte. Remove pan sides and serve.