Prepare to embark on a culinary journey that will transport your taste buds to dessert heaven! This copycat Prantl's Burnt Almond Torte isn't just a cake—it's a decadent experience that combines rich, buttery layers with the irresistible crunch of toasted almonds and a luxurious chocolate ganache. Whether you're a baking enthusiast or a dessert connoisseur, this recipe promises to deliver a showstopping treat that will have everyone begging for seconds.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup sliced almonds
- 1 cup almond frosting
- 1 cup chocolate ganache
Instructions
- Preheat the oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and lining with parchment paper.
- In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy, using an electric mixer on medium speed for about 3-4 minutes.
- Add eggs one at a time, beating well after each addition, ensuring complete incorporation and scraping down the sides of the bowl.
- In a separate bowl, sift together the all-purpose flour and baking powder to ensure a smooth cake texture.
- Gradually add the dry ingredients to the butter mixture, alternating with milk, beginning and ending with the flour mixture. Mix on low speed until just combined.
- Stir in the vanilla extract and mix until just incorporated.
- Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove cakes from the oven and let cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- While cakes are cooling, toast sliced almonds in a dry skillet over medium heat until golden brown, stirring frequently to prevent burning.
- Once cakes are completely cool, level the tops if needed to ensure even layers.
- Spread a generous layer of almond frosting between the cake layers and on the top and sides of the cake.
- Carefully press the toasted sliced almonds around the sides of the cake, covering the frosting completely.
- Drizzle chocolate ganache over the top of the cake in a decorative pattern.
- Refrigerate the cake for at least 1 hour to allow frosting and ganache to set before serving.
- Slice and serve chilled, enjoying the rich almond flavor and crunchy almond exterior.
Tips
- Ensure all ingredients are at room temperature before starting to guarantee smooth mixing and optimal cake texture.
- When toasting almonds, watch them carefully and stir frequently to prevent burning—golden brown is the perfect color.
- Use an electric mixer for creaming butter and sugar to achieve that light, fluffy consistency crucial for a tender cake.
- Don't overmix the batter after adding flour to keep the cake tender and prevent a tough texture.
- Allow the cake to cool completely before frosting to prevent melting and ensure clean, crisp layers.
- For the most professional look, use a rotating cake stand when frosting and decorating.
- Refrigerate the cake for at least an hour before serving to help the frosting and ganache set perfectly.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
