By: Robin Kurss

My son Jonathan went to the University of Pittsburgh for college. While there, we discovered Prantl’s Bakery. They are famous for their Burnt Almond Torte. It turns out that it’s not difficult to reproduce at home!  We had one for Thanksgiving, brought along by a guest from Pittsburgh and everyone devoured it.

Makes a 2 layer 8” cake

White Almond Cake

INGREDIENTS:
• 1 1/2 cups flour
• 1/2 tablespoon baking powder
• 1 cup sugar
• 1/4 teaspoon salt
• 1/4 cup shortening
• 1 egg
• 1/4 teaspoon vanilla extract
• 3/4 teaspoon almond extract
• 3/4 cup milk

PREPARATION:

1. Preheat oven to 375 degrees. Spray two 8 x 8-inch square cake pans with baking spray; line with a parchment square and spray the parchment. In a small bowl, combine flour and baking powder; set aside.
2. In a mixing bowl, cream together sugar, shortening, and salt until fluffy. Add egg, almond, and vanilla; beat until combined. Add flour mixture and milk in alternating batches, starting and ending with the flour and beating until just combined.
3. Pour batter into prepared pans; bake for 14-15 minutes, until tops are just golden and a cake tester comes out clean.
   Cool cake completely before filling and frosting.

Fluffy Almond Buttercream

INGREDIENTS:
• 8 tablespoons butter, softened
• 1/4 teaspoon salt
• 2 1/4 cups powdered sugar, sifted
• 1 tablespoon vanilla extract*
• 1 tablespoon almond extract*
• 1 tablespoon heavy cream

PREPARATION:

1. In a mixing bowl, beat butter for about 1 minute, then add salt and beat another minute.
2. Add powdered sugar and beat on low speed until all of the sugar is fully incorporated into the butter; this will take a few minutes.
3. Add vanilla extract and almond extract, beating well to combine. Add heavy cream and beat for about 2 minutes until fluffy.

Pastry Cream Filling

INGREDIENTS:
• 1 1/3 cups heavy cream
• 3 egg yolks
• 1/3 cup sugar
• Pinch of salt
• 4 teaspoons cornstarch
• 2 tablespoons unsalted butter, chilled and cut into 2 pieces
• 1 1/2 teaspoons vanilla extract

PREPARATION:

1. In a medium saucepan, heat heavy cream over medium heat until simmering, stirring occasionally.
2. In a large, 4-cup glass measuring cup, mix egg yolks, sugar, and salt until well-combined. Add cornstarch and mix very well, until mixture is pale yellow and thick, about 15 seconds.
3. When the cream reaches a full simmer, slowly whisk it into the egg mixture, then return the mixture to the pan and cook over medium heat, whisking constantly, for 1-2 minutes until thick and glossy.
4. Remove from heat and whisk in butter and vanilla until butter is completely melted; your mixture may look like it’s starting to separate a bit, but it will be fine.
5. Transfer to a bowl and press plastic wrap on the top, covering completely. Refrigerate until set.

**Use about 1/2 to 3/4 cups of this recipe for pastry cream for the cake.

Burnt Almonds

INGREDIENTS:
• 1 1/2 cups sliced almonds
• 1/3 cups sugar
• 2 tablespoons water

PREPARATION:

1. In a medium bowl, combine almonds, sugar, and water; stir to combine.
2. Line a baking sheet with parchment paper.
3. Place half of the almond mixture in a sauté pan over medium heat. Cook, stirring regularly, for about 4-5 minutes until almonds turn a light golden brown. Almonds will start out looking wet and will appear dry when they are almost done.
4. Remove to the parchment paper to cool and repeat with the second half of the almonds. Allow to cool completely before using.

To assemble the cake:

1. Place one layer on your cake plate and top with pastry cream, spreading within about 1/2 inch of the edges. Top with second layer of cake.
2. Frost cake completely. Cover the tops and sides with almonds, pressing gently to allow them to stick.
3. Store in the refrigerator; allow to sit at room temperature for about 10 minutes before serving.