Best 8 Almond Torte With Mocha Whipped Cream Frosting Recipes

ALMOND TORTE

Steps:

• Preheat oven to 325 degrees. Cut a piece of wax or parchment paper to fit the bottom of an 8-inch round cake pan. Coat pan with nonstick spray, place prepared paper round in bottom of pan, and spray paper. Sprinkle evenly with 1/4 cup almonds.
• In a food processor, process remaining 1 1/2 cups almonds with 3/4 cup confectioners' sugar until finely ground; set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites with salt until soft peaks form. Gradually add remaining 2 tablespoons of confectioners' sugar and beat until stiff glossy peaks form. Beat in almond extract. In three additions, gently fold in ground almond mixture.
• Evenly spread batter into prepared pan, tapping pan on counter to expel large air bubbles. Bake until golden brown and firm in center, 40 to 45 minutes; cool completely in pan. Invert onto serving plate, and remove wax or parchment paper.

ALMOND TORTE WITH PEARS AND WHIPPED CREAM

Steps:

• Make cake: Preheat oven to 350 degrees. In a food processor, blend almonds and cornstarch until finely ground, about 15 seconds. In a large bowl, using an electric mixer, beat egg yolks, sugar, lemon zest, vanilla, and salt until light and fluffy, 4 to 5 minutes. Gently fold in almond mixture. In another large bowl, whisk egg whites until stiff peaks form. Fold one-third the whites into almond mixture; fold almond mixture into remaining whites just until combined. Pour batter into a 9-inch springform pan. Bake until a toothpick inserted in center of cake comes out clean, 25 to 30 minutes. Let cool in pan.
• Make pears and topping: In a large saucepan, bring 4 cups water, 3/4 cup sugar, cinnamon, and lemon zest to a boil. Reduce to a simmer, add pears, and cover pan with a piece of parchment to keep pears submerged. Cook until pears are tender when pierced with a paring knife, about 15 minutes. With a slotted spoon, transfer to a plate. Bring liquid to a boil and reduce until thick and syrupy, 15 to 20 minutes. Let cool to room temperature.
• In a large bowl, whisk heavy cream until soft peaks form. Whisk in sour cream and 2 tablespoons sugar; continue to whisk until soft peaks return. Serve cake with pears, syrup, and whipped cream.

MOCHA-ALMOND TORTE

Steps:

• Mocha Frosting:.
• Dissolve instant coffee in the 1 Tbsp. milk. In a mixer bowl beat the butter with an electric mixer for 30 sec. Beat in 1 1/2c. of the powdered sugar and the melted unsweetened chocolate. Add egg yolks and the dissolved coffee crystals, beating till the mixture is well blended. Add the remaining powdered sugar and additional milk to make a fluffy frosting consistency.
• Slice the loaf cake horizontally into 3 layers. Beat together almond paste and the 3 tbsp water. Spread the bottom cake layer with 1/3c of the almond paste mixture. Top with the next cake layer and repeat layering with remaining almond paste mixture and 1/2c. of the frosting. Top with the remaining cake layer. Frost top and sides with the remaining frosting. Sprinkle sliced almonds atop. Store cake, covered, in the fridge.

ALMOND TORTE WITH MOCHA WHIPPED CREAM FROSTING

Steps:

• Preheat oven to 350 F (180C).
• Prepare 2 8 inch (20cm) round cake pans by greasing them and lining them with waxed paper cut to fit.
• In a blender combine the eggs and sugar at high speed until smooth. Add almonds and blend until they are very finely ground. Add flour and baking powder and blend until combined.
• Pour the batter into the prepared cake pans and bake at 350F (180C0 for about 15 minutes or until lightly browned.
• Let cakes cool (about 5 min) before removing from the pans. Let cool completely before icing.
• Optional to pour 1-2 T amaretto liqueur on bottom layer for decadence.

MOCHA WHIPPED CREAM FROSTING

Steps:

• Combine all of the ingredients in a bowl and beat with an electric mixer until it's thick and forms peaks when you take out the beater.
• Makes enough to spread generously on top, sides, and between two layers of 8 inch (20 cm) round cake.

MOCHA CREAM TORTE

Steps:

• Grease and flour three 9-in. round baking pans. Line bottoms with waxed paper; grease and flour the paper. In a small bowl, combine the cracker crumbs, brown sugar, butter, walnuts and drink mix; press into prepared pans. , Prepare cake batter according to package directions; pour over prepared crusts. Bake according to package directions. Cool for 10 minutes; remove from pans to wire racks to cool completely. Remove waxed paper., For frosting, in a large bowl, beat the cream cheese, butter, sour cream and drink mix until fluffy. Add confectioners' sugar; beat until smooth. , Place one cake layer, crunchy side up, on a serving plate. Spread with 3/4 cup frosting. Repeat with remaining layers and frosting. Store in the refrigerator.

MOCHA ALMOND DESSERT

Steps:

• In a small bowl, combine the cookie crumbs, sugar and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan; set aside., In a large bowl, beat cream until stiff peaks form. In another large bowl, beat the cream cheese, milk, chocolate syrup and vanilla until smooth. Dissolve coffee granules in hot water; beat into cream cheese mixture. Fold in whipped cream and almonds. Pour over crust. Cover and freeze for 8 hours or overnight., Remove from the freezer 10-15 minutes before serving. Carefully run a knife around edge of pan to loosen. Garnish with coffee beans if desired.

TOASTED ALMOND MOCHA ICE-CREAM TART

Steps:

• Make the crust:
• In a bowl stir together with a fork the wafer crumbs, the almonds, and the butter until the mixture is combined well, pat the mixture onto the bottom and side of an oiled 10-inch fluted tart pan with a removable rim, and freeze the crust for 30 minutes, or until it is firm.
• Make the filling:
• In a food processor blend the almonds, scraping down the sides occasionally, for 5 minutes, or until they form a nut butter, and with the motor running add the Amaretto. Add the ice cream and the chocolate and pulse the motor 6 to 8 times, or until the filling is smooth and combine well.
• Transfer the filling to the crust, spreading it evenly. Garnish the top of the tart with the almonds and the chocolate and freeze the tart, uncovered, for 1 hour. Cover the tart with plastic wrap and freeze it overnight.