The 1970 Almond Torte is a classic dessert that has and will continue to stand the test of time! With its nutty, buttery crust and creamy vanilla custard filling, this treat is the perfect balance of crunchy, almondy textures and sweet, rich flavors. It’s an easy-to-follow kind of recipe too, so even novice bakers can create a beautiful and delicious dessert that’s sure to impress your loved ones and even yourself! Rewind the clock and enjoy this 1970 Almond Torte that brings a taste of nostalgia with every slice!
Ingredients
For the custard:
- 1/3 cup sugar
- 1 tablespoon cornstarch
- 1/2 cup reduced-fat sour cream
- 3 large egg yolks, room temperature
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
For the cake:
- 1/3 cup butter, softened
- 1 1/2 cups sugar, divided
- 2 large egg yolks, room temperature
- 1/3 cup fat-free milk
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 cup cake flour, plus more for dusting
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 4 large egg whites, room temperature
- 1/2 cup almonds, sliced
- 1/2 teaspoon ground cinnamon
Directions
Step 1 –In a double boiler or a heat-safe metal bowl over simmering water, add 1/3 cup of the sugar, the cornstarch, the sour cream, and 3 of the egg yolks and whisk constantly, until the mixture reaches 160 degrees F or is thick enough to coat the back of a spoon.
Step 2 –Transfer the boiler from the heat.
Step 3 –Add 1 tablespoon of the butter, 1 teaspoon of the vanilla extract, and the almond extract to the custard mixture and stir until it is blended.
Step 4 –Press wax paper onto the surface of the custard mixture and refrigerate for at least 6 hours or up to overnight.
Step 5 –Preheat the oven to 350 degrees F.
Step 6 –Line two 8-inch round baking pans with wax paper. Coat the sides of the pans and the paper with cooking spray and sprinkle the pan with flour.
Step 7 –In a large bowl, combine the remaining butter and 1/2 cup of the sugar and mix until blended.
Step 8 –Add the remaining egg yolks to the butter mixture and mix well.
Step 9 –Add the milk, the applesauce, and the remaining vanilla to the butter mixture and beat to combine.
Step 10 –In a medium bowl, combine the cake flour, the baking powder, and the salt.
Step 11 –Add the flour mixture to the butter mixture and beat to combine.
Step 12 –Pour the batter into the prepared pans.
Step 13 –In a mixing bowl, beat the egg whites on medium speed until soft peaks form.
Step 14 –Gradually beat the remaining sugar into the egg whites, 2 tablespoons at a time, on high speed, until stiff glossy peaks form and the sugar has dissolved.
Step 15 –Evenly spread the sugar mixture over the prepared batter and sprinkle with the almonds and the cinnamon.
Step 16 –Bake the torte until the top has lightly browned, about 25-30 minutes.
Step 17 –Place the pans on wire racks to cool for 10 minutes.
Step 18 –Use a knife to loosen the edges of the cakes from the pans.
Step 19 –Use two large spatulas to carefully transfer one cake to a serving plate, meringue-side up.
Step 20 –Use two large spatulas to carefully transfer the remaining cake to a wire rack, meringue-side up.
Step 21 –Allow both cakes to cool completely.
Step 22 –Carefully spread the custard over the cake on the serving plate.
Step 23 –Carefully place the remaining cake on top of the custard layer.
Step 24 –Slive and serve.
