Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Copycat of Prantl's Burnt Almond Torte Recipe
    Lost? Site Map

    Copycat of Prantl's Burnt Almond Torte

    Copycat of Prantl's Burnt Almond Torte. Photo by earbullet

    1/2 Photos of Copycat of Prantl's Burnt Almond Torte

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 45 mins

    45 mins

    2 hrs

    KellyMac6's Note:

    This is a copycat recipe I found in the paper of the famous Burnt Almond Torte from Prantl's bakery in Shadyside, a neighborhood of Pittsburgh. This is the best Burnt Almond Torte you will ever taste! As close to the original as it gets.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 8

    Yield:

    torte

    Units: US | Metric

    The cake

    Honey Almond Brittle

    Custard Cream

    Directions:

    1. 1
      Preheat oven to 350 degrees.
    2. 2
      Grease two 8-by-2-inch round cake pans.
    3. 3
      For the cake:
    4. 4
      Sift the flour, baking powder, baking soda and salt together into a bowl and set aside.
    5. 5
      Cream the butter and sugar in a large bowl with an electric mixer at medium speed until light and fluffy, about 5 minutes.
    6. 6
      Reduce the speed to medium-low. Add the eggs, one at a time, beating 30 seconds between additions.
    7. 7
      Add alternating increments of the flour mixture and buttermilk and vanilla, blending well after each addition; this should take about 3 to 5 minutes.
    8. 8
      Divide the batter evenly between the prepared pans.
    9. 9
      Bake for about 30 minutes, until a cake tester comes out clean.
    10. 10
      Cool in pans, on wire racks, for 10 minutes, unmold the cakes and let cool completely.
    11. 11
      Note: The cake recipe makes two 8-inch round cake layers. Only one is used for this recipe.
    12. 12
      To make the brittle:
    13. 13
      Combine the granulated sugar, honey and water in a medium-sized saucepan. Bring to a boil over medium heat, stirring to dissolve sugar.
    14. 14
      Boil, without stirring, until the mixture turns a deep amber color, about 10 minutes.
    15. 15
      Remove the pan from the heat and immediately stir in the toasted almonds, butter and baking soda.
    16. 16
      Mix with a wooden spoon just until the butter melts and the foaming subsides.
    17. 17
      Pour the mixture into a nonstick or lightly greased baking sheet and set aside to cool.
    18. 18
      Once the brittle has hardened, break it up and crush to fine crumbs in a food processor.
    19. 19
      Store in a covered container in the refrigerator until ready to use.
    20. 20
      To make the custard cream:
    21. 21
      In a heavy saucepan over medium- low heat, heat milk to barely simmering.
    22. 22
      Meanwhile, combine egg yolks, sugar and cornstarch in a medium mixing bowl. Whisk to blend smoothly.
    23. 23
      Stir the heated milk into the egg mixture; return mixture to saucepan.
    24. 24
      Bring back to a boil, over medium-low heat, whisking constantly; boil 1 minute.
    25. 25
      Remove pan from heat; add butter and vanilla, stirring to melt the butter.
    26. 26
      Transfer custard to a bowl; place a piece of waxed paper directly on top to prevent a crust from forming and refrigerate until cold.
    27. 27
      Whip the cream and confectioners' sugar until stiff peaks form.
    28. 28
      Fold into the chilled custard and refrigerate until ready to use.
    29. 29
      To assemble cake:
    30. 30
      Cut the cake in half horizontally.
    31. 31
      Place one layer on a cake plate, spread cake with cold custard cream and sprinkle with brittle crumbs.
    32. 32
      Cover with the remaining layer of cake.
    33. 33
      Spread the remaining custard cream over cake, applying a thinner coat to the sides, then the top.
    34. 34
      Chill for at least 1 hour before garnishing.
    35. 35
      To garnish, press brittle crumbs onto the sides of the cake with the palm of your hand and sprinkle a layer of crumbs on the top. Refrigerate until ready to use.
    36. 36
      Note: To toast nuts, arrange in a single layer on a baking pan. Bake in a 375-degree oven until golden brown, about 7 to 10 minutes. Allow nuts to cool before using.

    Ratings & Reviews:

    • on June 20, 2014

      55

      Prantls has whole slivered almonds on the outside. That's the only thing I did differently, but it was yummy.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 03, 2012

      25

      I was looking for a recipe of the almond torte found at Oakmond Bakery. I tried this recipe and it does not even come close. The cake was heavy. The icing was different. There was not much flavor. Not the recipe I was looking for.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Copycat of Prantl's Burnt Almond Torte

    Serving Size: 1 (245 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 736.5
     
    Calories from Fat 298
    40%
    Total Fat 33.1 g
    50%
    Saturated Fat 17.6 g
    88%
    Cholesterol 234.6 mg
    78%
    Sodium 406.0 mg
    16%
    Total Carbohydrate 100.2 g
    33%
    Dietary Fiber 1.6 g
    6%
    Sugars 61.5 g
    246%
    Protein 11.6 g
    23%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites