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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.

Ingredients

  • For the Cake Layers:
  • 1 cup almond flour
  • 1 cup all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 3 large eggs
  • 1 tsp almond extract
  • ½ tsp vanilla extract
  • ½ cup whole milk
  • For the Mascarpone Filling & Frosting:
  • 8 oz mascarpone cheese, softened
  • 1 cup heavy cream, cold
  • ½ cup powdered sugar
  • 1 tsp vanilla extract
  • For Garnish:
  • ½ cup sliced almonds, toasted
  • Powdered sugar, for dusting

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.

Find it online: https://yumfamilyrecipes.com/almond-mascarpone-torte/