Servings

12

Cook

50 min

This festive torte is a delicious alternative to fruit cake. If you like marzipan as much as I do and are a fan of Nutella then this is the cake for you. It is fairly easy to make but you do have to allow plenty of time for chilling.

Almond Torte

INGREDIENTS
For the Sponge
  • 5 large eggs, separated
  • 165g caster sugar
  • 80g plain flour
  • 30g corn flour
  • 40g ground almonds
  • 40g unsalted butter, melted and cooled
For the Filling
  • 500ml whole milk
  • Pinch of salt
  • 100g caster sugar
  • 1 tsp vanilla essence
  • A few drops of almond essence
  • 40g cornflour
  • 1 egg yolk, beaten
  • 100g ground almonds
  • 200g butter, at room temperature
  • 200g chocolate-hazelnut spread
To Finish and Decorate
  • 3 tbsp Amaretto
  • 1 gelatine leaf, soaked in cold water for 10 minutes
  • 200ml double cream
  • 100 chocolate-hazelnut spread
  • 100g white marzipan
  • 30g cold white chocolate
  • Some edible glitter (optional)
METHOD
  1. Grease and line a 23cm spring form with baking parchment. Preheat the oven to 180C/160C fan.
  2. For the sponge, beat the egg yolks with 120g of the sugar until pale and thick.
  3. Sift together the flour, corn flour and almonds.
  4. In a clean bowl, beat the egg whites with the salt until beginning to thicken then slowly add the remaining 45g of caster sugar and continue beating until thick.
  5. Fold a third of the egg whites into the egg yolk mixture.
  6. Add the remaining egg whites and then the flour mixture on top.   Gently but swiftly fold everything together until combined, then fold in the butter.
  7. Pour the mixture into the prepared tin and bake in the preheated oven for about 40 minutes until golden brown and firm to the touch and a skewer inserted into the center comes out clean.
  8. Turn the cakes out onto a cooling rack and leave to cool completely.
  9. Once cooled cut the cake horizontally into three even slices.
  10. To make the almond buttercream filling, mix 3 tbsp of the milk with the corn flour, then stir in the egg yolk.
  11. In a saucepan, bring the remaining milk, salt, sugar, vanilla and almond essence to a simmer.
  12. Stir in the corn flour mixture. Keep stirring, add the almonds and bring the mixture briefly to a boil.
  13. Set the mixture aside to cool completely, stirring every now and again to prevent a skin from forming.
  14. Beat the butter until fluffy and pale.
  15. Beat in the almond cream a tablespoon at a time until combined.
  16. To assemble the cake, place the first sponge layer onto a serving plate.
  17. Brush with a tbsp. of the Amaretto and spread with 100g of the chocolate-hazelnut spread.
  18. Enclose the cake with a cake ring and spread with half the almond buttercream.
  19. Repeat with the second sponge cake, Amaretto, chocolate-hazelnut spread and almond buttercream.
  20. Brush the third sponge with Amaretto and place over top of the almond buttercream.
  21. Refrigerate for at least 4 hours but better overnight to allow the flavours to develop.
  22. Remove the cake ring from the cake.
  23. To decorate, dissolve the squeezed out gelatin in a tablespoon of hot water and leave to cool.
  24. Beat the double cream until beginning to thicken then slowly beat in the gelatin in a steady stream.
  25. Continue beating the cream until thick and creamy then beat in the chocolate hazelnut spread.
  26. Beat until the mixture is stiff but still spreadable.
  27. Use the cream to cover the top and sides of the cake.
  28. Using a potato peeler, shave of the white chocolate sprinkles to cover the top of the cake.
  29. Roll out the marzipan between sheets of cling film or dust your worktop with a little corn flour.
  30. Cut out the tree shapes, stars and snowflakes and use to decorate the sides and top of the cake.

Notes:

You could use a little edible glitter on the marzipan shapes if liked.

I have used Dr. Oetker Diamond Leaf Gelatine. If you are using a different brand, please refer to the manufactures instructions.

 

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