The Almond Cream Torte is an elegant, decadent dessert perfect for special occasions. This torte features layers of light almond-flavored cake filled with a luscious almond cream and topped with a silky almond frosting. The combination of a moist, nutty cake and creamy filling creates a melt-in-your-mouth texture, making it a treat everyone will rave about.
You’ll Love This Almond Cream Torte
This Almond Cream Torte is perfect for almond lovers. You’ll enjoy the balance of a light, airy cake with a rich and creamy almond filling. The recipe offers a sophisticated twist on classic cakes, and the rich almond flavor elevates it to a showstopper dessert. Whether for birthdays, weddings, or just an indulgent weekend treat, this torte is sure to please.
Ingredients You’ll Need
- For the Almond Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, room temperature
- 1½ cups granulated sugar
- 4 large eggs
- 2 teaspoons almond extract
- 1 cup whole milk
- ½ cup sliced almonds (for garnish)
- For the Almond Cream Filling:
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon almond extract
- 8 oz cream cheese, softened
- For the Almond Frosting:
- 1½ cups unsalted butter, room temperature
- 3 cups powdered sugar
- 2 teaspoons almond extract
- 2 tablespoons heavy cream
Instructions
The Almond Cake:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream the butter and sugar: In a large bowl, beat the butter and granulated sugar together on medium speed until light and fluffy.
- Add the eggs: Add the eggs one at a time, beating well after each addition. Stir in the almond extract.
- Alternate adding dry ingredients and milk: Gradually add the flour mixture to the butter mixture in thirds, alternating with the milk. Start and end with the flour mixture.
- Divide the batter and bake: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cakes: Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
The Almond Cream Filling:
- Beat the cream cheese: In a medium bowl, beat the softened cream cheese until smooth.
- Whip the cream: In a separate bowl, whip the heavy cream, powdered sugar, and almond extract together until stiff peaks form.
- Combine the cream and cream cheese: Fold the whipped cream into the cream cheese mixture until smooth and creamy.
For the Almond Frosting:
- Beat the butter: In a large bowl, beat the butter on medium speed until creamy.
- Add the powdered sugar: Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Add almond extract and cream: Add the almond extract and heavy cream. Beat until the frosting is smooth and fluffy. If necessary, add more cream to achieve the desired consistency.
Assemble the Almond Cream Torte:
- Layer the cake: Place one cake layer on a serving plate. Spread a generous layer of the almond cream filling over the top. Place the second cake layer on top.
- Frost the cake: Frost the top and sides of the cake with the almond frosting.
- Garnish: Sprinkle sliced almonds over the top of the torte. Chill the cake for at least 30 minutes before serving.
Serving Suggestions
Serve this Almond Cream Torte as the perfect end to a fancy dinner or celebration. Pair it with a cup of hot coffee or tea to complement the rich almond flavors. You can also serve it with a drizzle of chocolate syrup or a scoop of vanilla ice cream for extra indulgence.
MORE RECIPES: Poblano Chicken Chowder & Rotel Chicken Spaghetti Recipe
How to Store Almond Cream Torte
To keep your Almond Cream Torte fresh, store it in an airtight container in the refrigerator for up to 3 days. You can also freeze the torte for up to 1 month. Simply wrap the cake tightly in plastic wrap and aluminum foil before freezing. Thaw in the fridge before serving.
Additional Tips: Almond Cream Torte
- Substitutions: If you don’t have almond extract, you can use vanilla extract for a slightly different flavor profile.
- Make ahead: You can bake the cake layers a day in advance and store them in the fridge. Assemble the cake the next day for easy preparation.
- Troubleshooting: If your frosting is too thick, add a bit more heavy cream. If the cake seems dry, make sure not to overbake and consider brushing the layers with a simple syrup for extra moisture.
Almond Cream Torte
Equipment
- 9-inch round cake pans
- Mixing bowls
- Hand mixer or stand mixer
- wire rack
Ingredients
For the Almond Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter
- 1½ cups granulated sugar
- 4 eggs
- 2 teaspoons almond extract
- 1 cup milk
- ½ cup sliced almonds
For the Almond Cream Filling:
- 1 cup heavy cream
- ¼ cup powdered sugar
- 1 teaspoon almond extract
- 8 oz cream cheese
For the Almond Frosting:
- 1½ cups butter
- 3 cups powdered sugar
- 2 teaspoons almond extract
- 2 tablespoons cream
Instructions
- Preheat oven to 350°F. Grease two 9-inch pans.
- Cream butter and sugar. Add eggs and almond extract.
- Alternate adding flour mix and milk.
- Bake cakes for 25-30 minutes.
- Prepare almond cream filling and frosting.
- Layer and frost cake. Garnish with sliced almonds.
