Easy Almond Torte Recipes

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.

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.

Steps:

• Preheat the oven to 350 degrees. Toast the almonds on a baking sheet until lightly golden, 6 to 7 minutes. Cool slightly, then pulse in a food processor until finely ground, but not pasty.
• Melt 12 tablespoons butter and the chocolate in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Stir until the chocolate is smooth, then remove from the heat and cool slightly. Grease the bottom and sides of a 9-inch springform pan with butter and coat with the breadcrumbs, tapping out the excess.
• Set aside 2 tablespoons granulated sugar. Combine the 6 egg yolks and the remaining sugar in a stand mixer and beat with the paddle attachment on medium-high until thick and pale, about 3 minutes. Add the orange zest, rum and salt, then beat in the melted chocolate until smooth. Mix in the ground almonds until just combined.
• In a clean bowl, beat the 3 egg whites with a mixer until foamy. Gradually beat in the reserved 2 tablespoons granulated sugar on high speed until almost stiff. Stir one-third of the whites into the chocolate batter, then gently fold in the rest. Spread the batter in the prepared pan and bake until the top is firm and cracked (a toothpick inserted into the cake will be fudgy), 35 to 40 minutes. Cool on a rack 10 minutes, then run a knife around the edge of the pan and remove the ring. Serve warm or at room temperature. Garnish with confectioners' sugar and whipped cream, if desired.

Steps:

• In a large bowl, cream 1 cup butter and 1/2 cup confectioners' sugar until light and fluffy. Beat in 2 cups all-purpose flour and 1/4 cup cornstarch. Shape into a ball and refrigerate for 1 hour. Roll out to 1/4 inch thickness, cut into appropriate size circles with a glass or cookie cutter and press into tart shells. Spoon 1 teaspoon jam into bottom of each shell.
• In a large bowl, cream 1/2 cup butter and 1/2 cup white sugar until light and fluffy. Beat in rice flour and cocoa powder. Beat in eggs and 2 teaspoons almond extract. Fill tarts 2/3 full.
• Bake in the preheated oven for 10 to 15 minutes, or until golden brown and filling is set. Allow to cool.
• In a small bowl, Stir together 1 cup confectioners' sugar, 2 tablespoons butter and 1/2 teaspoon almond extract. Spread on tarts. Garnish each tart with a maraschino cherry.

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.

Steps:

• Butter the cake pan, line the base with waxed or parchment paper, and then butter and flour it. Wash the raspberries, dry them on paper towels, and then snip off the blossom ends and stems. Sift together the flour, baking powder and salt. Heat the oven to 350 degrees. Cream the butter until smooth in an electric mixer. Add the sugar and continue to beat until soft and light, 2 to 3 minutes. Beat in the egg until well mixed, about 1 minute. Stir in the ground almonds by hand, followed by the flour mixture. Expect the batter to be quite stiff. Spread half the batter in the cake pan. Sprinkle the fruit on top and dot with the remaining batter so the fruit is almost covered. Bake until the torte starts to shrink from the sides of the pan and the top is firm when lightly pressed with a fingertip, 45 to 55 minutes. The top will be rustic looking, like a crumble. Let the torte cool for 10 to 15 minutes in the pan, then loosen the sides and slide the torte onto a rack to cool completely. Sprinkle it with confectioners' sugar and serve it warm or at room temperature.

Steps:

• Combine flour, sugar, butter, salt, almond extract and eggs. Mix well. Pour inro a greased 10 " pie pan. Sprinkle with almonds. Bake at 350 for 35-40 minutes.

Steps:

• FOR THE WALNUT TORTE: Beat the egg yolks until light. Add the sugar gradually and beat until thick and fluffy. Stir in the nuts and bread crumbs.
• Beat the egg whites until stiff and fold gently into the mixture.
• Butter 2, (9 inch )deep layer pans (shallow pans may cause the batter to run over in the oven) with soft butter and sprinkle with fine bread crumbs.
• Spoon the batter into the pans. Bake 350 degrees F.,for 30 to 35 minutes, or until done when tested.
• Remove from the pans and place on a cake rack.
• FOR THE ALMOND LAYER: Beat the egg yolks until light. Add the sugar gradually and continue beating until thick and fluffy. Beat in the lemon rind and juice. Stir in the almonds and bread crumbs.
• Beat the egg whites until stiff and fold gently into the mixture. Spoon the batter into a deep, buttered layer cake pan sprinkled with bread crumbs.
• Bake in a moderate oven (350 degrees F.) for 30 to 35 minutes or until done. Remove from the pan and place on a cake rack. Prepare the following filling.
• FOR THE FILLING: BLEND the egg yolks with 1/2 cup of the sugar in a saucepan; cook this mixture OVER simmering water, stirring constantly, until it thickens.
• Remove it from the heat and cool.
• Cream the butter, add the remaining 1 cup of sugar gradually, and continue creaming until smooth.
• Blend in the yolk-sugar mixture, coffee, and vanilla. Beat thoroughly.
• Spread this filling between the 3 layers of the torte, on the sides, and over the top. Decorate with toasted, slivered almonds.

Steps:

• Heat oven to 375 degrees. Butter two 8-inch round cake pans. Line with parchment; butter parchment. In a food processor, process almonds and sugar to a powder. Sift together cornstarch, flour, baking powder, and salt.
• In an electric mixer, beat 2 eggs with almond-sugar mixture on low speed until blended, about 1 minute. Add remaining eggs, one at a time, beating on high speed for 3 to 4 minutes and scraping down sides of bowl after each egg. Beat in liqueur.
• Sprinkle cornstarch mixture over egg mixture; fold in. Fold in melted butter. Pour batter into prepared pans. Bake 15 minutes, rotate pans between oven shelves, and bake until cake tester inserted in the center of a cake comes out clean, 15 to 17 more minutes. Line two wire racks with parchment; spray paper with cooking spray. Turn cakes out of pans to cool on parchment-lined cooling racks for 45 minutes.
• In a small saucepan, warm jam over low heat, stirring occasionally. Spread warm jam on one cake layer; top with second layer, and dust with confectioners' sugar. Decorate with marzipan if desired.