Almond Croissant Cake von Food with Style, fertig angerichtet
Cake

Torta Croissant alle Mandorle

Una soffice torta di mandorle al burro con uno strato di frangipane e croccanti mandorle a lamelle.

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Cottura 40 minuti

Ingredienti

  • Per la copertura e la decorazione

Preparazione

  1. 1
    Scalda il forno a 175 °C (350 °F) statico. Imburra lo stampo a cerniera o foderalo con carta da forno.
  2. 2
    Per il frangipane, lavora a crema il burro morbido con lo zucchero. Aggiungi l'uovo, la farina di mandorle, la farina e la vaniglia e mescola fino a ottenere una crema soda, adatta al sac à poche. Trasferiscila nel sac à poche e falla riposare brevemente in frigorifero, così diventa bella compatta.
  3. 3
    Per l'impasto della torta, monta il burro morbido con lo zucchero fino a ottenere un composto chiaro e spumoso. Incorpora le uova una alla volta. Mescola la farina con il lievito e uniscila alternandola al latte e alla vaniglia, fino a ottenere un impasto liscio.
  4. 4
    Versa l'impasto nello stampo e livella la superficie.
  5. 5
    Distribuisci sopra il frangipane a strisce spesse. Se ne avanza, fai un secondo strato sopra il primo, bello generoso.
  6. 6
    Cospargi con le mandorle a lamelle.
  7. 7
    Inforna per circa 40-45 minuti, finché la torta è dorata e cotta all'interno (prova stecchino nella parte di impasto).
  8. 8
    Lascia intiepidire, sforma e spolvera con zucchero a velo.

Video

Almond Croissant Cake Questions

Yes, but expect a slightly different texture. Fine blanched almond flour makes a smoother, denser frangipane, while ground almonds with the skins on give a more rustic, nutty layer. Either way, keep the 120 g weight and mix only until the cream is firm and pipeable.

A piping bag is what gives you the thick, defined lines that stay visible after baking. If you don't have one, use a freezer bag with a corner snipped off, or dollop the frangipane on in thick spoonfuls and nudge it into ridges. Avoid spreading it flat - the whole point is a chunky almond layer, not a thin smear.

You can make the frangipane a day ahead and keep it covered in the fridge, but let it come back to room temperature before piping - cold butter makes it too stiff to press through a bag. The cake batter is best made and baked right away, since the baking powder starts working as soon as the milk goes in. The finished cake also tastes great on day two; just dust with powdered sugar shortly before serving.

Keep it in an airtight container at room temperature; the almond layer holds moisture well, so it stays soft for several days. The fridge is only worth it in very warm weather, and then let slices come back to room temperature before eating. Powdered sugar dissolves over time, so re-dust before serving leftovers.

The two classic problems are underbaking and curdled batter. Because the frangipane stays soft and moist even when done, always do the toothpick test in the plain cake part, not through an almond line - otherwise you'll keep baking a cake that's already ready. And add the eggs to the butter-sugar mixture one at a time as written; dumping all three in at once can make the batter split, which gives a coarser crumb. If the sliced almonds darken too fast, tent the top loosely with foil for the last stretch of the 40-45 minutes.

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