How to make it

  • Make the buttercream first. Put yolks in a mixer bowl, place over a saucepan of boiling water, and beat constantly with a whisk until about 120 degrees, light and foamy.
  • Place bowl in mixer and beat on high speed until doubled in volume and thick. When you lift the mixer paddle, the egg yolks should form ribbons (if not, keep beating).
  • While the yolks are beating, make the syrup. Mix sugar and water in a heavy pan and bring to a boil, stirring just until the sugar is dissolved (if you stir after, the syrup will crystallize). Cook over medium heat to 250 degrees and remove from the heat.
  • With the mixer running at medium high speed, slowly pour the syrup into the yolks. Turn the mixer on high and beat until cooled to room temperature (this is important--you cannot proceed until the mixture is at room temperature, or you'll ruin the buttercream).
  • Beat in the butter, tablespoon by tablespoon, and the almond extract. Refrigerate until spreading consistency.
  • Make the torte:
  • Preheat oven to 350, and butter and flour a 10-inch springform pan.
  • Cream sugar and butter. Add almond paste a few bits at a time and beat in thoroughly (this can take a while, since sometimes, almond paste can be a bit rocky).
  • Beat in eggs one at a time, then beat in the extract. Add the salt, flour, and baking powder, and blend thoroughly.
  • Pour into the pan, level the top, and bake for 35-45 minutes, until a toothpick comes out clean. Let cool to room temperature, then coat with the buttercream. Garnish with toasted chopped or slivered almonds and maraschino cherries.

Reviews & Comments 2

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    " It was excellent "
    greekgirrrl ate it and said...
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  • krumkake 10 years ago
    I can see how this would be eaten up quickly at a pitch-in, light years beyone the store-bought dessert that we so often run into at these events! This has been bookmarked.
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