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.
In this cake, sliced almonds are toasted in the oven until they start to turn brown and smell nutty, then candied with a quick caramel sauce.One of the best things about making this cake is that there are no fancy piping or decorating techniques involved, but there are a few steps involved.
Key Burnt Almond Torte Ingredients & Why
Almonds
The star ingredient, used sliced, toasted, and sugared for a crunchy, nutty exterior.
Cake
A vanilla sponge, the foundation for the cake.
Pastry Cream
A creamy filling with milk, sugar, egg yolks, cornstarch, flavored with vanilla and almond extracts for moisture and flavor.
Buttercream Frosting
Rich frosting with butter, sugar, and egg whites, flavored with vanilla and almond extracts, used to cover the cake and secure sugared almonds.
Sugar
Used in various forms: granulated for cake batter, confectioners’ for pastry cream, decorator’s for sugared almonds.
Adds moisture and tanginess to some recipes.
Flour
Provides structure and texture in the cake batter.
Baking Powder
Leavening agents for a light, fluffy cake.
Butter
Adds richness and flavor to cake batter and buttercream frosting.
Egg Yolks
Enhance richness and flavor in pastry cream.
Cornstarch
Thickens pastry cream, ensuring a smooth texture.
Honey
Adds sweetness and flavor to caramelized almonds.
How Do You Make The Best Burnt Almond Torte?
- Preheat the oven to 350°F and grease an 8×8 square baking dish.
- Combine flour, baking powder, baking soda, and salt in a medium bowl.
- In a stand mixer or large bowl with an electric mixer, cream butter, oil, and sugar until light and fluffy (3 minutes on medium speed).
- Add egg yolks and eggs one by one, fully mixing each before adding the next. Stir in vanilla and almond extract.
- Mix in half of the flour mixture, followed by half of the buttermilk, repeating as needed. Scrape down the bowl as necessary.
- Spread the batter in the prepared pan and bake for 26-28 minutes until lightly golden and pulling away from the sides. Check with a toothpick for doneness. Cool the cake in the pan on a wire rack.
- For the filling, whisk together cornstarch, salt, and egg yolks in a medium bowl.
- In a saucepot, combine milk and sugar and heat until it simmers. Slowly stream the milk mixture into the egg yolk mixture while whisking constantly.
- Return the mixture to the pot and bring it to a boil, stirring constantly.
- Remove from heat and stir in butter, vanilla, and almond extract.
- Strain the filling into a large bowl, ensuring it’s smooth. Cover with plastic wrap and refrigerate for 2 hours.
- Toast the almonds on a parchment-lined tray in the oven for 18 minutes, stirring every 3 minutes.
- Transfer the nuts to a large bowl and add water and sugar, then continue baking for 12-15 minutes, stirring every 3 minutes. Cool on a cold sheet tray.
- For the frosting, use an electric hand mixer to blend butter until smooth. Gradually add powdered sugar.
- Mix in salt, vanilla, almond extract, and milk, and whip on medium-high speed for 3 minutes until fluffy.
- Once the cake and filling are ready, assemble the cake. Remove it from the pan and slice it lengthwise.
- Spread the filling on one layer, leaving a ½-inch border, then place the other cake layer on top.
- Apply a thin crumb coat of frosting on top and sides, then chill for 1 hour.
- Finish by frosting the entire cake and pressing almonds onto the frosting. Serve immediately.
Pro Tips For Making Burnt Almond Torte Recipe
- Enhance almond flavor and crunch by toasting them. Spread sliced almonds on a baking sheet and bake at 350°F for 5-7 minutes until lightly golden.
- Ensure all ingredients are at room temperature for a smoother batter.
- Cool the baked cake completely before assembling the torte. Chill in the fridge for a few hours to meld flavors and ease slicing.
- Carefully make almond brittle. Remove from heat when deep amber. Cool on parchment-lined sheet, then break into small pieces for topping.
- Seal in crumbs with a thin crumb coat when frosting the torte. Chill for an hour and then apply the final layer of frosting.
How to Store Burnt Almond Torte
- Cool the cake completely before storing.
- Set the cake on a plate and wrap it in plastic.
- Refrigerate for up to five days.
- For longer storage, freeze for up to three months.
- To freeze, wrap in plastic and foil, then place in a freezer container.
Can You Freeze Burnt Almond Torte?
For prolonged cake freshness, store burnt almond torte in the freezer for up to six months. It’s advised to wrap it in plastic and foil before freezing. You can also make almond tortes in advance, tightly wrap them in plastic, and freeze for later use. To defrost, transfer from the freezer to the refrigerator.
Frequently Asked Questions About Burnt Almond Torte
Where can I buy Burnt Almond Torte?
You can savor Burnt Almond Torte at Prantl’s Bakery in Pittsburgh, PA, or whip it up at home using online recipes.
What are the key components of Burnt Almond Torte?
Burnt Almond Torte combines moist cake, velvety vanilla pastry cream, luscious buttercream frosting, and candied toasted sliced almonds to create a symphony of flavors and textures.
What is the origin of Burnt Almond Torte?
The delightful Burnt Almond Torte, an invention of Henry Prantl, one of the original owners of Prantl’s Bakery in Pittsburgh, PA, came to life in the 1970s, a period marked by an almond surplus.
Burnt Almond Torte Recipe
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.
