ALMOND TORTE
This Almond Torte has the perfect combination of an inside of sweet, chewy goodness and a topping of sweet, crunchy, almonds. This delicious, moist, torte is perfect as a brunch/breakfast treat or dessert or anytime!
Provided by Leigh Anne Wilkes
Categories Dessert
Time 45m
Number Of Ingredients 7
Steps:
- In mixing bowl beat butter for 2 minutes until creamy.
- Add in 1 1/2 C sugar and beat for four minutes until fluffy.
- Add in eggs and extract. Beat on high until combined.
- Add flour and beat until combined. Batter will be thick.
- Line bottom of 9 inch springform pan with parchment paper (trace around the pan onto parchment and cut out circle) Lightly spray the pan.
- Pour batter into prepared pan and sprinkle with almonds and 1 Tbsp sugar mixed together.
- Sprinkle with sugar and almond mixture and bake at 350 for 35 minutes and then cover with foil and bake 5-7 more minutes so that center is set.
- Top will be be light brown and crispy on edge.
- Cool completely before slicing and serving. It will be slightly gooey in the middle until cooled.
Nutrition Facts : Calories 408 kcal, Carbohydrate 57 g, Protein 4 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 87 mg, Sodium 169 mg, Fiber 1 g, Sugar 39 g, ServingSize 1 serving
ALMOND TORTE
Reduced-fat sour cream, egg whites and applesauce lighten up this gorgeous almond torte. A creamy custard filling lends richness. -Kathy Olsen, Marlborough, New Hampshire
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 20
Steps:
- In a double boiler or metal bowl over simmering water, constantly whisk the sugar, cornstarch, sour cream and egg yolks until mixture reaches 160° or is thick enough to coat the back of a spoon. , Remove from the heat; stir in butter and extracts until blended. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line two 8-in. round baking pans with waxed paper. Coat sides and paper with cooking spray; sprinkle with flour and set aside., In a large bowl, beat butter and 1/2 cup sugar until blended, about 2 minutes. Add egg yolks; mix well. Beat in the milk, applesauce and vanilla (mixture may appear curdled). Combine the flour, baking powder and salt; add to butter mixture. Transfer to prepared pans; set aside., Using clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over batter; sprinkle with almonds and cinnamon., Bake at 350° for 25-30 minutes or until meringue is lightly browned. Cool in pans on wire racks for 10 minutes (meringue will crack). Loosen edges of cakes from pans with a knife. Using 2 large spatulas, carefully remove 1 cake to a serving plate, meringue side up; remove remaining cake to a wire rack, meringue side up. Cool cakes completely., Carefully spread custard over cake on serving plate; top with remaining cake. Store in the refrigerator.
Nutrition Facts : Calories 215 calories, Fat 8g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 99mg sodium, Carbohydrate 32g carbohydrate (24g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
ALMOND HERSHEY'S TORTE
Make and share this Almond Hershey's Torte recipe from Food.com.
Provided by Sassy in da South
Categories Dessert
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Crush vanilla wafers and sprinkle half in a 9 x 13 inch pan.
- Melt candy bar and marshmallows in milk in a double boiler- stirring constantly. Cool.
- In large bowl whip the cream till stiff and fold in chocolate mixture.
- Spread over crumbs and sprinkle remaining crumbs on top.
- Sprinkle almonds on top and refrigerate.
Nutrition Facts : Calories 1122, Fat 77.2, SaturatedFat 36.2, Cholesterol 170.8, Sodium 356.7, Carbohydrate 101.2, Fiber 4.9, Sugar 25.2, Protein 13.1
ALMOND TORTE WITH RASPBERRY FILLING
This torte is a light-but-elegant cake filled with good-quality seedless raspberry jam.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 13
Steps:
- Heat oven to 375 degrees. Butter two 8-inch round cake pans. Line with parchment; butter parchment. In a food processor, process almonds and sugar to a powder. Sift together cornstarch, flour, baking powder, and salt.
- In an electric mixer, beat 2 eggs with almond-sugar mixture on low speed until blended, about 1 minute. Add remaining eggs, one at a time, beating on high speed for 3 to 4 minutes and scraping down sides of bowl after each egg. Beat in liqueur.
- Sprinkle cornstarch mixture over egg mixture; fold in. Fold in melted butter. Pour batter into prepared pans. Bake 15 minutes, rotate pans between oven shelves, and bake until cake tester inserted in the center of a cake comes out clean, 15 to 17 more minutes. Line two wire racks with parchment; spray paper with cooking spray. Turn cakes out of pans to cool on parchment-lined cooling racks for 45 minutes.
- In a small saucepan, warm jam over low heat, stirring occasionally. Spread warm jam on one cake layer; top with second layer, and dust with confectioners' sugar. Decorate with marzipan if desired.
ALMOND TORTE
This flourless cake is light and delicious.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h30m
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees. Cut a piece of wax or parchment paper to fit the bottom of an 8-inch round cake pan. Coat pan with nonstick spray, place prepared paper round in bottom of pan, and spray paper. Sprinkle evenly with 1/4 cup almonds.
- In a food processor, process remaining 1 1/2 cups almonds with 3/4 cup confectioners' sugar until finely ground; set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites with salt until soft peaks form. Gradually add remaining 2 tablespoons of confectioners' sugar and beat until stiff glossy peaks form. Beat in almond extract. In three additions, gently fold in ground almond mixture.
- Evenly spread batter into prepared pan, tapping pan on counter to expel large air bubbles. Bake until golden brown and firm in center, 40 to 45 minutes; cool completely in pan. Invert onto serving plate, and remove wax or parchment paper.
Nutrition Facts : Calories 184 g, Fat 11 g, Fiber 1 g, Protein 5 g
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History
The origins of the Almond Hershey's Torte Recipe are somewhat unclear, but it has become a staple in many households across the world. Many credit the dessert to the Hershey's company, which has been making chocolate chips since 1924. The use of almond flour as a main ingredient adds a unique twist to this classic dessert.Ingredients
The ingredients for the Almond Hershey's Torte Recipe may vary slightly, but typically include:- 1 1/2 cups almond flour
- 1/2 cup Hershey's chocolate chips
- 1/2 cup sugar
- 1/2 cup unsalted butter
- 3 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
To make the Almond Hershey's Torte Recipe, follow these steps:- Preheat your oven to 350°F (180°C).
- Grease a 9-inch springform pan with butter and flour.
- In a large mixing bowl, cream together the unsalted butter and sugar until smooth.
- Add the eggs, one at a time, beating well after each addition.
- Mix in the vanilla extract and Hershey's chocolate chips.
- In a separate mixing bowl, whisk together the almond flour, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and mix well.
- Pour the batter into the prepared springform pan and smooth it out with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center of the torte comes out clean.
- Allow the torte to cool for 10-15 minutes before removing it from the springform pan.
- Serve warm or at room temperature with whipped cream or vanilla ice cream.
Variations
There are many ways to modify the Almond Hershey's Torte Recipe to suit your taste preferences or dietary restrictions. Here are a few ideas:- Use dark chocolate chips instead of Hershey's chocolate chips for a richer flavor.
- Add 1/4 cup chopped almonds to the batter for added texture.
- Replace the sugar with honey or maple syrup for a healthier alternative.
- Use coconut flour instead of almond flour for a gluten-free option.