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Morsels And Moon Shine

Prantl’s Burnt Almond Torte Copycat Recipe

April 14, 2021 by Aileen Metcalf

You guys. I can’t even…

Let me tell you, I’m not a cake girl. I’ll take a brownie or cookie over cake any day except this one. This Prantl’s Burnt Almond Torte Copycat recipe is the best.

So, there’s a bakery in my native Pittsburgh called Prantl’s. They render the greatest burnt almond torte I’ve ever tasted. The cake is light and soft, with only a hint of almond taste. On the outside, the toasted almonds are truly magical. They’re crunchy, soft, and just right.

If you’re non-vegan and want to give it a try, you can buy burnt almond torte online, and they’ll ship it to you. The Huffington Post even named it the Best Cake in the USA.

Traditionally, it’s square and made with a custard centre, but Prantl’s travel torte (for shipping) just has frosting in the middle. That’s the version that I’m making for you today. The most important parts: a fluffy cake, creamy frosting, and toasted almonds. There are lots of moving parts, but I will help you with each one!

As a side note, this Prantl’s Burnt Almond Torte Copycat recipe took FOUR ATTEMPTS before it was perfected. Ugh. It was a day of weird cake, haha.

Prantl's Burnt Almond Torte Copycat Recipe
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Prantl’s Burnt Almond Torte Copycat Recipe

Recipe by Aileen MetcalfCourse: Uncategorized
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • For the cakes:
  • Two cups of cake flour (makes everything light and fluffy)

  • One cup of organic cane sugar

  • One teaspoon of baking soda

  • One-fourth teaspoon of aluminum-free baking powder

  • Half a teaspoon of sea salt

  • One-third cup of melted coconut oil

  • One teaspoon of lemon juice

  • Three-fourth cup of cold water

  • One-fourth cup of amaretto, or more water (learn how to make your own!)

  • Half a teaspoon of almond extract

  • For the toasted almonds:
  • One and half cups of sliced almonds

  • Two tablespoons of water

  • One-third cup of organic cane sugar

  • For the almond buttercream:
  • One cup of organic non-hydrogenated shortening, like Spectrum

  • One teaspoon of almond extract

  • Two cups of vegan powdered sugar

Directions

  • Preheat the oven to 350 degrees. Coconut oil or herbal shortening can be used to grease two 8-inch cake pans.
  • Combine the flour, sugar, baking soda, baking powder, and salt in a big mixing bowl. You don’t want to add stuff one at a time, so get all of your liquids weighed and ready to pour. Pouring them one at a time, you may lose the chemical reaction. To mix the liquids, pour them in and stir to combine. Don’t overmix; stir before all is well blended.
  • Pour the batter into all cake pans (equally). Ba PBake the cakes for 20-25 minutes. Check on the cakes after 15 minutes to make sure they are done; you don’t want them to overbake. When a toothpick inserted in the centre comes out clean, the cakes are ready to be removed. Allow them to cool fully before using.
  • To make the “burnt” almonds, add the almonds, water, and sugar to a big mixing bowl. Toss to coat evenly. Toast about half of the almonds in a big saucepan over medium heat. This shouldn’t require more than a couple of minutes. DO NOT Step AWAY FROM THESE WHEN THEY ARE COOKING; THEY Will BURN IN SECONDS! Regularly stir the almonds. The sugar can caramelise, turning the almonds a light brown colour. Remove the first batch from the heat and place them on a piece of parchment to cool. Go on for the second part of the nuts in the same manner.
  • To make the almond buttercream: cream the shortening and almond extract together in a big mixing cup. Using a 1/4 cup at a time, gradually add the powdered sugar. Keep beating the frosting until it’s light and soft.

    RECOMMENDATION Add a bit of extra powdered sugar if the frosting isn’t stiff enough. If it’s too stiff, thin it out with a tablespoon of almond milk. It’ll start to loosen up.
  • Putting Together: On your pan, place the first cake layer. With a thin layer of buttercream, frost the cake. On top of the first cake, layer the second cake and frost it with buttercream – it doesn’t have to be pretty because no one can see it!
  • Toasted almonds should be pressed all over the cake – it will look stunning! (Hint: any remaining almonds can be used as a salad garnish!) Simply dust the top of the cake with powdered sugar, and you’re ready to go.
  • This cake was worth the trouble I had developing it. When you read this recipe for the first time, it seems like a daunting project. But once you try it, you will be pleasantly surprised at how easy it is!
  • Enjoy this classic Prantl’s Burnt Almond Torte Copycat Recipe from Pittsburgh and enjoy the best cake EVER!

    Cheers,

    -Aileen
Category: Uncategorized

About Aileen Metcalf

Welcome to Morsels & Moonshine!
I’ve always had a fondness for dessert and for animals. Why not combine them? On this site, I hope to merge my passion for baking using whole foods and natural ingredients, with my goal of using fewer animal-based products.

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