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Almond Torte Cockaigne

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Almond Torte Cockaigne

Cuisine:German

Course:Dessert

25m prep 20m cook 45m ready

A classic German mandeltorte—a not-too-sweet almond cake with a hint of citrus and cinnamon. Lightened with beaten egg whites, it can be baked as two layers or one springform cake and finished with whipped cream, chocolate icing, or a simple dusting of powdered sugar.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • ¾ cup whole raw almonds
  • ¾ cup (150g) sugar
  • 6 large egg yolks (whites reserved)
  • ½ cup toasted or dry white bread crumbs
  • Finely grated zest of 1 lemon or orange
  • 3 tablespoons (45g) lemon or orange juice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon almond extract
  • 6 large egg whites
  • ¼ teaspoon cream of tartar
  • ¼ cup (50g) sugar
  • 1
    • 1 cup cold heavy cream
    • (2 teaspoons to 2 tablespoons sugar, 1 to 4 tablespoons sifted powdered sugar, or 2 teaspoons honey, to taste)
    • (½ teaspoon vanilla)
    Sub-recipe steps
    1. Beat in a large bowl (chill the bowl if your kitchen is very warm) with a hand mixer or balloon whisk or in a stand mixer set at medium-high speed, until stiff and billowy but not grainy: 1 cup cold heavy cream; (2 teaspoons to 2 tablespoons sugar, 1 to 4 tablespoons sifted powdered sugar, or 2 teaspoons honey, to taste); (½ teaspoon vanilla)
    2. Use immediately.
  • 1
    • 1 cup cold heavy cream
    • (2 teaspoons to 2 tablespoons sugar, 1 to 4 tablespoons sifted powdered sugar, or 2 teaspoons honey, to taste)
    • (½ teaspoon vanilla)
    Sub-recipe steps
    1. Beat in a large bowl (chill the bowl if your kitchen is very warm) with a hand mixer or balloon whisk or in a stand mixer set at medium-high speed, until stiff and billowy but not grainy: 1 cup cold heavy cream; (2 teaspoons to 2 tablespoons sugar, 1 to 4 tablespoons sifted powdered sugar, or 2 teaspoons honey, to taste); (½ teaspoon vanilla)
    2. Use immediately.
  • Powdered sugar

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • ¾ cup whole raw almonds
  • ¾ cup (150g) sugar
  • 6 large egg yolks (whites reserved)
  • ½ cup toasted or dry white bread crumbs
  • Finely grated zest of 1 lemon or orange
  • 3 tablespoons (45g) lemon or orange juice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon almond extract
  • 6 large egg whites
  • ¼ teaspoon cream of tartar
  • ¼ cup (50g) sugar
  • 1 Whipped Cream or any flavored whipped cream, Quick Chocolate Butter Icing, or Bittersweet Chocolate Glaze or Frosting
  • 1 Whipped Cream, a mixture of whipped cream and Lemon Curd, or Citrus Custard Filling
  • Powdered sugar

Let's Cook

  1. Step 1.

    Grind to a fine meal in a food processor or coffee/spice grinder: ¾ cup whole raw almonds

  2. Step 2.

    Beat in a large bowl, or in a stand mixer with the whisk attachment, on high speed until thick and pale yellow, about 2 minutes: ¾ cup (150g) sugar; 6 large egg yolks (whites reserved)

  3. Step 3.

    Fold in the almonds, along with: ½ cup toasted or dry white bread crumbs; Finely grated zest of 1 lemon or orange; 3 tablespoons (45g) lemon or orange juice; 1 teaspoon ground cinnamon; 1 teaspoon almond extract

  4. Step 4.

    Using clean beaters, beat in another large bowl on medium speed until soft peaks form: 6 large egg whites; ¼ teaspoon cream of tartar

  5. Step 5.

    Gradually add, beating on high speed: ¼ cup (50g) sugar

  6. Step 6.

    Beat until the peaks are stiff but not dry. Use a silicone spatula to fold one-quarter of the egg whites into the almond mixture, then fold in the remaining whites. Scrape the batter into the pan(s) and spread evenly. Bake until a toothpick inserted into the center comes out clean, about 20 minutes in round pans, 50 to 55 minutes in a springform pan.

  7. Step 7.

    Let cool completely in the pan(s) on a rack; the center will sink as it cools. To level and remove from the pan, see About Tortes.

  8. Step 8.

    Frost (and fill, if baked in layers) with: Whipped Cream or any flavored whipped cream, Quick Chocolate Butter Icing, or Bittersweet Chocolate Glaze or Frosting

  9. Step 9.

    Or leave unfrosted and fill layers with: Whipped Cream, a mixture of whipped cream and Lemon Curd, or Citrus Custard Filling

  10. Step 10.

    and sprinkle with: Powdered sugar

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