Caramel Soaked Almond Torte
It’s a cake worthy of any joyous celebration and I like it’s brimming with a lot of that irresistible flavor of caramel that’s perfectly paired with the almonds, and there’s no question that this is a cake I’m going to make it over and over again, it’s so tempting!
Ingredients
3/4 cup (170g) of unsalted butter, softened
1/2 cup (100g) of granulated sugar
1/2 cup (120ml) of dulce de leche
3 large eggs
1 tsp of vanilla extract
1/2 cup (120ml) of milk
1 1/2 cups (188g) of all-purpose flour (spoon then level to measure)
1/2 cup (48g) of almond flour
2 tsp of baking powder
1/4 tsp of salt
1 cup (110g) of sliced almonds, lightly toasted
1/2 tsp of flaky sea salt, such as Maldon
Caramel Sauce
1 cup (200g) of granulated sugar
1/4 cup (60ml) of water
1/2 cup (120ml) of heavy cream
4 Tbsp (57g) of unsalted butter
1 tsp of vanilla extract
Instructions
For the cake:
1. preheat oven to 335 degrees. And butter a 9-inch springform pan, line bottom with a round of parchment paper & butter parchment.
2. Whip sugar, butter, and dulce de leche together at high speed until pale and fluffy in the bowl of an electric stand mixer fitted with a paddle attachment (preferably one that scrapes the bowl while mixing).
3. Add eggs and vanilla extract then blend gently in milk (mixture may look curdled but it’s fine) at high speed until creamy.
4. Whisk the flour, almond flour, salt, and baking powder together in a medium mixing bowl. Sift the flour mixture over the batter and fold gently until it is mixed.
5. Pour batter into the prepared springform pan and smooth top, and bake for 35 minutes in a preheated oven, but the sides also should be set slightly under-baked in the center.
In the Meanwhile prepare the caramel sauce. For the caramel sauce:
1. Heat the sugar and water over medium-high heat in a heavy-bottomed 2-quart saucepan (something that is not dark on the bottom so you can see the shade of caramel), whisking constantly to dissolve the sugar.
2. Stop whisking when the mixture reaches a boil and allow the mixture to boil until it reaches a dark amber color, occasionally swirling the pan carefully * (this will take time, so be patient).
3. It will bubble vigorously and steam first, then it will be a clear shade, but the bubbles will continue, but the bubbles will become smaller and slower, and it will tint yellowish slowly, then a medium shade of orange.
4. Once the mixture has reached that orange color, place the butter immediately and whisk until the butter has melted, then remove it from the heat immediately.
5. Pour in the cream carefully and then whisk immediately with a long-handled whisk to combine (it will bubble vigorously). Whisk and pour into a bowl or jar until the mixture is smooth so that it does not continue to cook.
6. After 35 minutes, remove the cake and pierce it all over with a chopstick. Then slowly pour the prepared caramel sauce evenly over the cake (I reserved a few tablespoons to drizzle over the top before serving). Use almonds to sprinkle.
7. Return the cake to the oven, then bake for 10 minutes longer, until cooked through.
8. Remove from the oven and let the cake stand for 10 minutes. To loosen and remove the pan ring, run a knife around the cake’s edges. Sprinkle with flakes of sea salt, then completely serve warm or cool and store in an airtight container.
Recipe Notes
*Note that I have found that certain areas tend to cook faster on the gas stovetop if you are using a gas stovetop, so if you begin to see a darker area on the side, you can give it a brisk whisk. And I also help to wet the dried sugar on the sides by using a wet pastry brush.
Author: Cooking Classy