by: Lina

Almond Mascarpone Torte Elegant Layers of Old-World Indulgence

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Almond Mascarpone Torte Elegant Layers of Old-World Indulgence

Let me tell you, this Almond Mascarpone Torte is like a delicious little trip to old-world Italy, right from your own kitchen. I still remember the first time I tasted something like this at a family friend’s countryside home—layers so creamy and nutty, they seemed to melt away all worries. The soft, almond-infused sponge combined with that lusciously rich mascarpone filling creates a perfect balance of textures and flavors. If you love desserts that look fancy but aren’t intimidating to make, you are going to adore this torte. Grab your apron, because I’m about to share all the tips that make this elegant cake a home-run every time!

Quick Facts

  • Yield: Serves 8–10
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour (including chilling)

Ingredients

For the Main Dish:

  • 1 cup almond flour (finely ground)
  • 3/4 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 4 large eggs, separated
  • 1 cup granulated sugar, divided
  • 1/2 cup unsalted butter, melted and cooled
  • 1 tsp pure vanilla extract
  • 8 oz mascarpone cheese, softened
  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1/2 tsp almond extract (optional but recommended)

For the Garnish:

  • Sliced toasted almonds
  • Powdered sugar for dusting
  • Fresh berries (optional)

How I Make It

Step 1:

First, preheat your oven to 350°F and grease two 8-inch round cake pans. In a medium bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt. Having these dry ingredients combined in advance makes mixing the batter smoother.

Step 2:

Separate the eggs carefully. In a large bowl, beat the egg yolks with 1/2 cup sugar until pale and fluffy—this will add airiness to your sponge. Slowly whisk in the melted butter and vanilla extract. Then fold the dry ingredients gently until just combined. Avoid overmixing to keep your cake tender.

Step 3:

In a clean bowl, whip the egg whites until soft peaks form. Gradually add the remaining 1/2 cup sugar and beat until stiff peaks form. This meringue is key for a light texture—so take your time here!

Step 4:

Carefully fold the meringue into the batter in three additions, using a spatula to preserve all that lovely air. Divide the batter evenly between the prepared pans and bake for about 22–25 minutes, or until a toothpick inserted comes out clean. Let the cakes cool completely on wire racks.

Step 5:

While the cakes are cooling, make your mascarpone filling. In a chilled bowl, whip the heavy cream with powdered sugar and almond extract until soft peaks form. Gently fold in the softened mascarpone until smooth and creamy. Keep it refrigerated until needed.

Step 6:

Once cooled, layer one cake round on your serving plate. Spread half of the mascarpone cream evenly over it. Top with the second cake layer and spread the remaining mascarpone filling. Garnish with a generous sprinkle of toasted sliced almonds, a dusting of powdered sugar, and fresh berries if you like. Chill for at least 30 minutes before serving to let the flavors meld together.

Variations & Tips

  • Swap almond flour for hazelnut flour for a different nutty flavor.
  • If your mascarpone feels too thick, stir in a tablespoon of heavy cream to loosen it up.
  • Use a handheld mixer to whip egg whites for better volume and ease.
  • For extra moisture, brush each cake layer lightly with simple syrup flavored with almond liqueur or vanilla.
  • Don’t skip chilling—the cake slices cleaner and tastes better when well-set.
  • To toast almonds evenly, spread them on a baking sheet and toast at 350°F for 5–7 minutes, stirring once.

How I Like to Serve It

This Almond Mascarpone Torte shines as a centerpiece dessert for a Sunday brunch or a special family dinner. It pairs beautifully with a cup of strong espresso or an after-dinner glass of dessert wine. Since it’s not too sweet, you could also serve it with fresh fruit salad or a dollop of whipped cream on the side for a perfect summer gathering.

Notes

  • Store leftovers covered in the fridge for up to 3 days; bring to room temperature before serving.
  • You can prepare the cake layers a day ahead and keep the filling chilled until assembly.

Closing: Honestly, this torte strikes that perfect balance—rich but light, elegant yet simple—which is why it keeps making a stylish appearance on my dessert table.


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