Serves 10–12
A decadent layered almond torte brimming with juicy cherries and drizzled with a sparkling Prosecco-cherry syrup. Elegant enough for celebrations, yet simple enough for weekend baking!
Ingredients
Almond Torte Layers:
- 1½ cups almond flour
- ½ cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ¾ cup unsalted butter, softened
- ¾ cup granulated sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- ½ tsp almond extract
Cherry Filling:
- 3 cups fresh cherries, pitted (or frozen, thawed)
- ¼ cup granulated sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
Cherry Prosecco Syrup:
- 1 cup Prosecco (or dry sparkling wine)
- ½ cup cherry juice (or ¼ cup cherry liqueur + ¼ cup water)
- ⅓ cup granulated sugar
- 1 tbsp lemon zest
Assembly:
- 1½ cups whipped cream or mascarpone
- Fresh cherries, mint leaves, and edible flowers for garnish
Instructions
1. Bake the Torte Layers:
- Preheat oven to 350°F (175°C). Grease two 8-inch round pans and line with parchment.
- Whisk almond flour, all-purpose flour, baking powder, and salt in a bowl.
- In a separate bowl, beat butter and sugar until fluffy. Add eggs one at a time, then vanilla and almond extracts.
- Fold dry ingredients into wet until just combined. Divide batter between pans. Bake 25–28 mins until golden. Cool completely.
2. Prepare the Cherry Filling:
- In a saucepan, combine cherries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring, until thickened (8–10 mins). Stir in vanilla. Cool.
3. Make the Prosecco Syrup:
- In a small pot, simmer Prosecco, cherry juice, sugar, and lemon zest over medium heat until reduced by half (15–20 mins). Strain and cool.
4. Assemble:
- Slice each torte layer horizontally to create 4 thin layers.
- Place one layer on a plate. Brush with Prosecco syrup, spread with ⅓ of the cherry filling, then dollop with whipped cream. Repeat layers.
- Top with final torte layer. Drizzle remaining syrup over the cake and garnish with fresh cherries and mint.
Tips for Success
- Pitting Hack: Use a chopstick to push cherry pits out quickly.
- Non-Alcoholic Option: Replace Prosecco with sparkling apple cider and cherry juice.
- Make Ahead: Bake torte layers and syrup 1 day in advance; assemble before serving.
Why This Recipe Shines
- Texture Contrast: Moist almond layers balance the tart, jammy cherries.
- Elegant Syrup: Prosecco adds effervescent sophistication, while cherry juice deepens the flavor.
- Versatile: Serve as a dessert centerpiece or with afternoon tea.
Pair with a glass of chilled Prosecco for a truly celebratory treat!
