Copycat of Prantl's Burnt Almond Torte

Indulge in the rich, nutty decadence of this Copycat Prantl's Burnt Almond Torte, a flawless recreation of the iconic Pittsburgh dessert. This recipe features layers of tender vanilla-almond cake paired with a silky buttercream frosting, all crowned with crisp, golden caramelized almonds for an irresistible crunch. With simple pantry staples, a touch of almond extract, and a few easy steps, you can bring the nostalgia and sophistication of this bakery favorite straight to your kitchen. Perfect for special occasions or a show-stopping dessert centerpiece, this luxurious torte is sure to impress both almond lovers and dessert enthusiasts alike.

Nutriscore Rating: 43/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 8

Ingredients

• 1.5 cups All-purpose flour
• 2 teaspoons Baking powder
• 0.5 teaspoon Salt
• 0.5 cup Unsalted butter, softened
• 1 cup Granulated sugar
• 1 teaspoon Vanilla extract
• 1 teaspoon Almond extract
• 2 Large eggs
• 0.75 cup Whole milk
• 3 cups Powdered sugar
• 2 tablespoons Heavy cream
• 1.5 cups Slivered almonds
• 2 tablespoons Butter, for caramelizing almonds
• 0.25 cup Granulated sugar, for caramelizing almonds

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans and set aside.

Step 2

In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

Step 3

In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.

Step 4

Add the vanilla extract and almond extract to the butter mixture, followed by the eggs, one at a time, beating well after each addition.

Step 5

Alternate adding the dry ingredients and milk to the batter, starting and ending with the dry ingredients. Mix until just combined.

Step 6

Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.

Step 7

Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Step 8

While the cakes are cooling, prepare the caramelized almonds. In a skillet over medium heat, melt the butter and stir in the granulated sugar until dissolved. Add the slivered almonds and cook, stirring frequently, until they turn golden brown and are evenly coated. Transfer the almonds to a parchment-lined baking sheet to cool.

Step 9

To make the buttercream frosting, beat the remaining softened butter with the powdered sugar until smooth. Add the heavy cream and beat until fluffy.

Step 10

Assemble the cake by placing one cake layer on a serving plate. Spread a generous layer of buttercream frosting on top, then add the second cake layer. Frost the top and sides of the cake with the remaining buttercream.

Step 11

Press the caramelized almonds into the sides of the frosted cake, covering it completely.

Step 12

Chill the cake in the refrigerator for at least 30 minutes before serving to allow the flavors to meld. Slice and enjoy!

Nutrition Facts

Serving size	(1484.8g)

Amount per serving	% Daily Value*
Calories	5596.7

Total Fat 247.2g	0%
Saturated Fat 95.4g	0%
Polyunsaturated Fat 0.2g
Cholesterol 743.2mg	0%
Sodium 2510.1mg	0%
Total Carbohydrate 805.2g	0%
Dietary Fiber 26.3g	0%
Total Sugars 619.1g
Protein 80.7g	0%

Vitamin D 174.7IU	0%
Calcium 770.4mg	0%
Iron 18.6mg	0%
Potassium 2155.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.6%

Protein: 5.6%

Carbs: 55.8%