Zutaten für Almond Torte With Mocha Whipped Cream Frosting
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1 cup blanched slivered almonds
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1-2 teaspoons amaretto liqueur
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Zubereitung von Almond Torte With Mocha Whipped Cream Frosting
- Preheat oven to 350°F (175°C).
- Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper.
- In a blender, combine 4 large eggs and 1 ½ cups granulated sugar. Blend on high speed until light and fluffy (about 3-5 minutes).
- Add 1 cup blanched slivered almonds and blend until very finely ground.
- In a separate bowl, whisk together 1 ½ cups all-purpose flour and 2 teaspoons baking powder.
- Gradually add the dry ingredients to the wet ingredients, blending on low speed until just combined. Be careful not to overmix.
- Divide the batter evenly between the prepared cake pans.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- Once completely cool, optionally drizzle 1-2 teaspoons of amaretto liqueur over the bottom layer for an extra touch of decadence.
- Frost the torte with your favorite mocha whipped cream frosting (recipe link here).
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
79g
Fat
7g
Carbs
8g
