Why You’ll Love Almond Mascarpone Torte Recipe

This Almond Mascarpone Torte is the definition of elegance — a dessert that feels straight out of an Italian patisserie. With tender almond sponge cake layered with creamy mascarpone filling, it’s light, decadent, and full of old-world charm. Perfect for special occasions, holidays, or whenever you want to impress, this torte is as stunning to serve as it is delightful to eat.

Ingredients

For the Almond Cake Layers:

1 cup almond flour
¾ cup all-purpose flour
1 tsp baking powder
¼ tsp salt
4 large eggs, separated
¾ cup granulated sugar (divided)
1 tsp almond extract
½ tsp vanilla extract
½ cup unsalted butter, melted and cooled

For the Mascarpone Cream Filling:

1 ½ cups mascarpone cheese
1 cup heavy cream
½ cup powdered sugar
1 tsp vanilla extract
½ tsp almond extract

For Garnish:

Sliced toasted almonds
Powdered sugar, for dusting
Optional: fresh berries or chocolate shavings

Directions

Prepare the cake: Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
Mix dry ingredients: Whisk almond flour, all-purpose flour, baking powder, and salt in a bowl.
Beat egg yolks: In a separate bowl, beat yolks with ½ cup sugar until pale and fluffy. Stir in almond and vanilla extracts, then the melted butter.
Whip egg whites: In another bowl, beat egg whites until soft peaks form. Gradually add remaining ¼ cup sugar and whip until stiff peaks.
Combine: Gently fold dry mixture into yolk mixture, then fold in egg whites. Divide batter between pans.
Bake: Bake for 20–25 minutes, until a toothpick inserted comes out clean. Cool completely.
Make mascarpone cream: Whip mascarpone, cream, powdered sugar, and extracts until light and fluffy.
Assemble torte: Place one cake layer on a serving plate, spread half the mascarpone cream, top with second cake layer, and spread remaining cream on top.
Garnish: Sprinkle toasted almonds and dust with powdered sugar. Add berries or chocolate if desired.

Servings & Timing

Servings: 10–12 slices
Prep Time: 20 minutes
Bake Time: 25 minutes
Assembly Time: 15 minutes
Total Time: ~1 hour

Variations

Lemon Mascarpone Torte: Add lemon zest and a splash of limoncello to the filling.
Chocolate-Almond Torte: Fold in mini chocolate chips to the mascarpone cream.
Berry Mascarpone Torte: Add a layer of fresh raspberries or strawberries between the cake and cream.
Gluten-Free: Swap all-purpose flour for a gluten-free blend.

Storage & Reheating

Store in the fridge, covered, for up to 3 days.
Best enjoyed chilled or at room temperature.
Not ideal for freezing, as mascarpone can separate.

FAQs

Q: Can I make this torte ahead of time?
A: Yes! Bake cake layers the day before, then assemble with mascarpone cream a few hours before serving.

Q: Can I use cream cheese instead of mascarpone?
A: You can, but mascarpone gives a richer, silkier texture and authentic flavor.

Q: How do I toast almonds?
A: Spread sliced almonds on a baking sheet and toast at 350°F (175°C) for 5–7 minutes until golden and fragrant.

Conclusion

This Almond Mascarpone Torte is pure old-world indulgence — light, creamy, and luxurious in every bite. Whether for a wedding, holiday table, or an elegant dinner party, this dessert will wow your guests and leave them asking for seconds. A true classic, it’s a recipe worth keeping for life’s most special moments. ✨

Almond Mascarpone Torte

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This Almond Mascarpone Torte is a rich and refined dessert that brings together the nutty crunch of almonds with the velvety smoothness of mascarpone cream. With tender cake layers, a luscious mascarpone filling, and a delicate almond topping, it’s the perfect showstopper for dinner parties, holidays, or any occasion that calls for a touch of old-world elegance.

Author: Emily
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 1 hour 20 minutes
Yield: 10–12 slices
Category: Dessert
Method: Baking & Chilling
Cuisine: Italian / European
Diet: Vegetarian

Instructions

Preheat oven: Set to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
Prepare cake batter: In a medium bowl, whisk almond flour, all-purpose flour, baking powder, and salt. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add almond extract and vanilla. Gradually alternate adding the dry mixture and milk, mixing until just combined.
Bake: Divide batter evenly between pans. Bake for 25–30 minutes, or until a toothpick inserted comes out clean. Let cakes cool completely.
Make mascarpone filling: In a chilled bowl, beat heavy cream until soft peaks form. Add mascarpone, powdered sugar, and vanilla. Beat until smooth and fluffy.
Assemble: Place one cake layer on a serving plate. Spread with half the mascarpone filling. Top with the second cake layer and frost with remaining filling.
Garnish: Sprinkle toasted almonds over the top and dust lightly with powdered sugar.
Serve: Chill for at least 30 minutes before slicing for cleaner cuts.

Notes

For extra elegance, drizzle with honey or almond liqueur before serving.
Store covered in the refrigerator for up to 3 days.
Can be made a day ahead—flavors intensify overnight.