Forget what you think you know about tortes! While some are light and airy, this Almond Raspberry Torte is a celebration of texture and flavor. Imagine a delightfully dense, nutty cake made from ground almonds, layered with a bright, tangy raspberry filling, and enrobed in a cloud of luscious whipped cream. It’s the kind of dessert that demands a moment of pause, a quiet corner, and a steaming cup of espresso. Ready to create something truly spectacular?
Ingredients
• Torte
• 5 large eggs, separated
• 1 teaspoon vanilla extract
• 1 cup / 200g sugar
• 1 teaspoon baking powder
• 1 cup / 60g bread crumbs, preferably from white bread
• 2 cups / 9 oz / 255g ground almonds
• ⅛ teaspoon salt
• Icing & Assembly
• 1 cup / 240ml heavy or whipping cream, well chilled
• 2 tablespoons sugar
• ¼ teaspoon almond extract
• ⅔ cup / 215g raspberry preserves
• 1 tablespoon lemon juice
• Chocolate curls, for garnish
Instructions
1. Prep Pans & Oven: Preheat oven to 325°F (165°C). Butter two 8-inch round cake pans, line the bottoms with parchment paper, and butter the paper.
2. Mix Yolks & Sugar: In a large bowl, use an electric mixer to beat the egg yolks, vanilla, and sugar until very pale and thick.
3. Add Dry : Mix the baking powder, bread crumbs, and ground almonds into the egg yolk mixture. Beat until blended. The batter will be very thick and crumbly.
4. Whip Egg Whites: In a separate, clean bowl with clean beaters, beat the egg whites with the salt until stiff (but not dry) peaks form.
5. Fold It All Together: Gently stir one-third of the egg whites into the almond batter to lighten it. Then, fold in the remaining egg whites with a rubber spatula until just blended. Don’t worry if it looks a little clumpy.
6. Bake: Divide the batter between the prepared pans and smooth the tops. Bake for 25 minutes, or until golden and the cakes begin to shrink from the sides of the pans.
7. Cool: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack. Peel off the paper and let them cool completely, about 1 hour.
8. Assemble: Place one layer on a serving plate. In a small bowl, mix the raspberry preserves and lemon juice, then spread it evenly over the layer, leaving a ½-inch border. Top with the second layer.
9. Frost & Garnish: Whip the chilled cream with sugar and almond extract until stiff. Frost the top and sides of the torte. Garnish with chocolate curls and serve.
Nutritional Information
• is an estimate and may vary based on the specific and brands used.
Pro Tips
• To make your own ground almonds, pulse whole or slivered almonds in a food processor a handful at a time until they form a fine meal. Be careful not to over-process, or you’ll end up with almond butter!
• For the fluffiest egg whites, make sure they are at room temperature before whipping. Also, ensure your bowl and beaters are completely clean and free of any grease.
• Easily make chocolate curls by running a vegetable peeler along the side of a room-temperature bar of good-quality chocolate.
FAQ
Q: Is this raspberry torte recipe gluten-free
A: This torte is not gluten-free as written because it contains bread crumbs. To make it gluten-free, simply substitute the bread crumbs with an equal amount of additional ground almonds or certified gluten-free bread crumbs.
Q: Can I make this almond raspberry torte vegan
A: This recipe relies heavily on eggs for structure and dairy cream for the frosting. For a vegan version, you would need to use a suitable egg replacer like aquafaba and a high-quality, whippable vegan cream. Results will vary as the original texture is dependent on these specific ingredients.
Q: How should I store the finished torte
A: Because this torte is frosted with real whipped cream, it must be stored in the refrigerator. Keep it in an airtight container or cake carrier for up to 3 days. For the best texture, let it sit at room temperature for about 15-20 minutes before serving.
Q: Does this vegetarian torte have any protein
A: Yes, for a dessert, this torte is a good source of vegetarian protein. The protein comes primarily from the two cups of ground almonds and the five large eggs used in the cake layers.
