Almond Torte Cockaigne

Makes 10 servings
Makes 10



  1. 1 of 7 Preheat oven to 325 degrees F. Grease and flour (or line with wax or parchment paper) bottoms of two 8 x 2-inch round pans or one 8-inch springform pan.
  2. 2 of 7 In a food processor, pulse on and off to grind almonds until they are consistency of coarse meal.
  3. 3 of 7 Beat yolks and 3/4 cup sugar in a large bowl on high speed until mixture thickens slightly and is lighter in color. Stir in almonds along with bread crumbs, zest and juice, cinnamon and almond extract.
  4. 4 of 7 In separate large bowl, whip egg whites with cream of tartar on meduim speed until soft peaks form. Gradually add in 1/4 cup sugar, beating on high speed, until stiff peaks form.
  5. 5 of 7 Use spatula to fold in 1/4 of the whites to lighten almond mixture, then gently fold in remaining whites.
  6. 6 of 7 Spread mixture evenly into pans. Lightly smooth top of almond mixture in pans, being careful not to press too hard.
  7. 7 of 7 Bake at 325 degrees F until toothpick inserted in center comes out clean, about 20 minutes for round pans or 40 to 45 minutes for springform pan. Let cool completely in pans on rack; center will sink as it cools. Slide slim knife around torte to detach from pans. Level; invert torte before frosting with whipped cream.
Nutrition Information for Almond Torte Cockaigne
Servings Per Recipe: 10
Per Serving: