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Creamy Greek Vanilla Almond Torte (Tourta Nougatina) Recipe

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★★★★

3.9 from 30 reviews

This Creamy Greek Vanilla Almond Torte features layers of tender almond cake and smooth vanilla pastry cream, topped with whipped cream, toasted flaked almonds, and glace cherries for an elegant and delicious dessert.

Ingredients

Scale

For The Cake Base:

  • 6 eggs (yolks and whites separated (cold from the fridge))
  • 325 grams sugar
  • 1,5 tablespoons cornstarch
  • 200 grams powdered almonds
  • a few drops vanilla extract

For The Pastry Cream:

  • 1 liter fresh milk
  • 150 grams sugar
  • 6 eggs
  • 100 grams cornstarch
  • 1 teaspoon vanilla extract

For The Whipped Cream:

  • 1 liter heavy cream (35% fat)
  • 100 grams sugar

For Decorating:

  • 8–10 glace cherries
  • 60 grams flaked almonds

Instructions

  1. For The Cake Base: Preheat oven to 180°C / 356°F.
  2. Combine Ingredients: Combine powdered almonds and cornstarch. Set aside.
  3. Sugar Preparation: Take 250 grams out of the 325 grams of the sugar that’s called for the cake base and set aside.
  4. Beat Egg Whites: Using an electric mixer, with the whisk attachment on, beat egg whites on low speed until foamy. Then start adding little by little, the 250 grams of sugar. Keep beating until meringue looks thick with stiff picks on. Then set aside.
  5. Beat Egg Yolks: Again using an electric mixer with the whisk on, beat egg yolks on high speed. Slowly add the remaining 75 grams of sugar. Keep beating until eggs look foamy, have tripled in size and look whitish in color.
  6. Combine Ingredients: Using a silicone spatula, combine meringue with egg yolks gently. Stir in the powdered almonds.
  7. Bake: Divide batter evenly into 3 well-greased round cake pans (9-inch / 23-cm). Bake for 10-15 minutes.
  8. Cool: Prick with a knife to check if cakes are cooked in the center. Once they’re done, let them cool completely at room temperature. About 3-4 hours.
  9. For The Pastry Cream: In a mixing bowl, whisk together cornstarch and eggs. Set aside.
  10. Heat Milk Mixture: In a medium cooking pot, add the milk, sugar and vanilla extract. Heat over medium-high heat.
  11. Temper Eggs: Once mixture reaches a boiling point ( the steamy stage before it bubbles) remove pot from heat. Using a ladle, start pouring slowly the milk into egg mixture while whisking constantly.
  12. Mix: Add at least 1/2 of the milk into the egg mixture, then transfer back to the pot.
  13. Cook Cream: Transfer pot back to medium-high heat and keep whisking until cream thickens.
  14. Cover Cream: Cover the surface of the cream with plastic wrap so it won’t form a skin on top. Set cream aside for a few hours until it reaches room temperature.
  15. For The Whipped Cream: Add cream in mixers bowl and with whisk attachment on, beat on high speed until cream starts to thicken slightly. Start adding the sugar a tablespoon at a time. Once sugar is fully incorporated, and cream looks thick enough (do not over beat) transfer to the fridge.
  16. Put Together: Once pastry cream has cooled completely, transfer to the mixers’s bowl and start beating on low speed with the whisk on.
  17. Incorporate Whipped Cream: Once cream looks smooth and creamy again, take 300 grams of whipped cream, and add to the cream. Beat until completely incorporated but do, not overbeat. Transfer cream into a bowl, cover with plastic wrap and refrigerate for 3-4 hours. Save remaining whipped cream for decorating on top.
  18. Assemble Cake Layers: Place the first cake on your cake stand. Spread a thick layer of the pastry cream evenly on top (using about the one-third of the cream).
  19. Repeat Layers: Place the first cake on your cake stand. Spread a thick layer of cream evenly on top (about the one-third of the cream) using a cake spatula. Do exactly the same for the next two layers.
  20. Decorate Cake: Spread the whipped cream on top and all around the sides. You may do this with the cake spatula, and decorate the top, using a fork to create lines on the cream. Or use a pipping bag.
  21. Toast Almonds: Heat a non-stick pan over high heat. Toss in the flaked almonds. Shake the pan to flip the almonds every 3-4 seconds so they won’t burn. Once they get a nice golden brown color transfer to a bowl and set aside to cool.
  22. Add Final Decorations: Use the flaked almonds to decorate the cake all around the sides. Add the glace cherries on top. Ideally refrigerate cake for 5-6 hours before cutting and serving.

Notes

  • Let cakes cool completely at room temperature for about 3-4 hours before assembling.
  • Cover the surface of the pastry cream with plastic wrap to prevent skin formation and let it cool for a few hours.
  • Do not overbeat the whipped cream when incorporating sugar or when mixing with pastry cream.
  • Shake the pan frequently when toasting flaked almonds to prevent burning.
  • Refrigerate the assembled cake for 5-6 hours before cutting and serving for best results.

Keywords: Greek almond torte, vanilla almond cake, creamy pastry cream dessert, layered almond cake, Greek dessert recipe

Find it online: https://foodarohub.com/creamy-greek-vanilla-almond-torte-tourta-nougatina-recipe/