Coffee Almandine Torte
1/2 cup blanched almonds
1 cup butter
1 cup sugar
4 beaten eggs
1 tsp Vanilla Extract
1/4 tsp Almond extract
1 1/4 cup AP Flour
1 3/4 tsp baking Powder
1/2 tsp salt
9 TB ground coffee
5 TB water at 195 degrees
6 TB Water (Not Hot)
3 egg yolks
1 1/2 cup unsalted butter
1 cup Slivered Almonds
Preheat oven to 375 degrees F. Grease 3 7-inch round pans and line with disks of wax paper or parchment.
Place blanched almonds on a baking sheet and toast in the oven for about 7 minutes or until light brown and fragrant.
In a small bowl combine the Flour, baking powder and salt with a whisk.
Let almonds cool and toss them in the food processor with about 1/4 cup of the sugar, pulse to process finely (The sugar will help keep the almonds from forming Almond butter)
Cream the remaining sugar with the butter until fluffy. Gradually add eggs a little at a time beating well after each addition.
Fold in the flour mixture and toasted almonds.
Divide the batter between the 3 pans
Bake for 25 – 30 minutes the cakes will have risen and be firm to the touch.
Turn out on wire racks to cool.
When cakes have been removed from oven, place the slivered almonds on a baking sheet and toast for 6-8 minutes or until light brown and fragrant.
Place the ground coffee in a small bowl and add the 195 degree water, set aside to brew/steep.
Place Sugar and 6 TB water in a small sauce pan over medium heat until sugar dissolves, brushing any crystals on the side of a pan with a brush dipped in a little water.
Simmer Sugar-water until is reaches 225 degrees on a candy thermometer.
Place egg yolks in another bowl and whisk a little. Continue whisking while pouring the sugar syrup into the yolks in a thin stream. The mixture should become very thick.
In a separate bowl, beat the butter until light and fluffy, gradually add the egg mixture while continuing to beat the butter.
Strain the coffee and beat into the icing.
Place 1 layer on a plate, smear 1/3 of the frosting over the top and set down the second layer, use another 1/2 of the remaining frosting on the top of the second layer.
Lay down the last layer and spread the remaining frosting over the top. Sprinkle with the cooled, toasted slivered almonds.
Pairs Well With
Before we start I have a confession to make…. As much as I hate Crisco (aka. Heart Attack and Liver Damage in a can), when it comes to ‘buttering’ cake pans I have to eat my words, since it performs so much better than butter when baking above 325 degrees; Butter burns too easily and lard imparts a definite flavor. Ok, now that I have come clean, I will also admit that it’s apparent in my recipes… If I say “Butter a pan” I mean unsalted butter, if I say “Grease a Pan” I am using Crisco (They have a new Green can that is suppose to be trans-fat free)
Also, this recipe can just as easily be done with blanched Hazelnuts, or course, replace the almond extract with Hazelnut extract or just leave it out all together. Use chopped hazelnuts for the top, unless they make slivered hazelnuts somewhere, I have never seen them though.