Burnt Almond Torte Recipe
Looking for a unique and delicious cake idea? Look no further than the Burnt Almond Torte! This famous San Jose cake has a timeless flavor with almond pastry cream, the BEST Swiss meringue buttercream frosting, and a coating of candied almonds. It's possibly the BEST cake America has to offer, even if you've never tried Burnt Almond Torte before.
Ingredients
For the cake:
- 1 & 1/3 cups all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter softened
- 2 tablespoons vegetable oil
- 2/3 cup granulated sugar
- 2 large egg yolks room temp
- 1 large egg room temp
- 1 teaspoon Vanilla extract
- 1/2 teaspoon almond extract
- 1 cup + 2 tablespoons buttermilk room temp
For the filling:
- 2 tablespoons cornstarch
- 2 large egg yolks
- 1 cup whole milk
- 1/4 cup granulated sugar
- 1 tablespoon unsalted butter thinly sliced
- 1/2 teaspoon Vanilla Extract
- 1/4 teaspoon almond extract
For the almonds:
- 10 ounces sliced almonds
- 2 teaspoons water
- 2 tablespoons docorators sugar or coarse sugar
For the frosting:
- 1/2 cup unsalted butter softened
- 2 cups powdered sugar
- 1 teaspoon Vanilla extract
- 1/2 teaspoon almond extract
- 1 tablespoon whole milk
Instructions
- Preheat the oven to 350°F and grease an 8x8 baking dish.
- Combine flour, baking powder, baking soda, and salt in a medium bowl.
- In a stand mixer with the paddle attachment (or using an electric mixer), cream butter, oil, and sugar until fluffy, about 3 minutes at medium speed.
- Add egg yolks and egg one by one, fully mixing each before adding the next. Stir in vanilla and almond extract.
- Add half of the flour mixture, mix, then add half of the buttermilk and stir. Repeat with the rest, scraping the bowl's sides as needed.
- Spread batter in the prepared pan and bake for 26-28 minutes until golden brown, toothpick clean. Cool in the pan on a wire rack.
- For the filling, whisk cornstarch, salt, and egg yolks in a medium bowl.
- Combine milk and sugar in a saucepot, heat until simmering, then slowly add to the egg yolk mixture, whisking constantly.
- Pour the mixture back into the pot, bring to a boil while stirring.
- Remove from heat, stir in butter, vanilla, and almond extract.
- Strain the filling into a bowl, pressing to remove lumps. Chill for 2 hours.
- For the almonds, bake in a single layer on a lined sheet tray at 18 minutes, stirring every 3 minutes.
- Combine nuts with water and sugar, bake for 12-15 minutes, stirring every 3 minutes.
- For the frosting, whip butter until smooth, gradually add powdered sugar.
- Add salt, vanilla, almond extract, and milk, whip for 3 minutes until light and fluffy.
- Once the cake and filling are cooled, cut the cake in half lengthwise and place one layer on a cake plate.
- Spread the filling, leaving a ½-inch border, and place the other cake layer on top.
- Apply a thin layer of frosting for a crumb coat and refrigerate for 1 hour.
- Add the remaining frosting and press almonds onto the cake. Serve immediately.
