Almond mascarpone torte

Here is a rich, elegant dessert with a soft almond crumb and a creamy mascarpone finish. Below is a from-scratch almond mascarpone torte, written very clearly and step by step, with tips so nothing feels tricky.

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Almond Mascarpone Torte (8–10 servings)

Overview

• Texture: moist, tender, slightly dense (like a European torte)

• Flavor: almond-forward, lightly sweet, creamy

• Pan: 9-inch springform (recommended)

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INGREDIENTS

For the Almond Torte

• 1 cup (100 g) almond flour (finely ground blanched almonds)

• ½ cup (65 g) all-purpose flour

• 1 tsp baking powder

• ¼ tsp salt

• ½ cup (113 g) unsalted butter, softened

• ¾ cup (150 g) granulated sugar

• 3 large eggs, room temperature

• 1 tsp vanilla extract

• 1 tsp almond extract

• ¼ cup (60 ml) milk (or almond milk)

• Zest of 1 lemon (optional but lovely)

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For the Mascarpone Cream Topping

• 1 cup (225 g) mascarpone cheese, cold

• ¾ cup (180 ml) heavy whipping cream, cold

• ⅓ cup (40 g) powdered sugar

• 1 tsp vanilla extract

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Optional Garnish

• Sliced or chopped toasted almonds

• Powdered sugar

• Fresh berries

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STEP-BY-STEP INSTRUCTIONS

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Step 1: Prep the Pan & Oven

1. Preheat oven to 350°F (175°C).

2. Grease a 9-inch springform pan.

3. Line the bottom with parchment paper.

4. Lightly flour the sides (tap out excess).

👉 This helps the delicate cake release cleanly.

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Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together:

• Almond flour

• All-purpose flour

• Baking powder

• Salt

Set aside.

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Step 3: Cream Butter & Sugar

1. In a large bowl, beat the butter and sugar together using a mixer.

2. Beat on medium speed for 3–4 minutes until pale and fluffy.

👉 Don’t rush this step—air = tender cake.

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Step 4: Add Eggs & Flavorings

1. Add eggs one at a time, beating well after each.

2. Beat in:

   • Vanilla extract

   • Almond extract

   • Lemon zest (if using)

Scrape down the bowl.

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Step 5: Combine Wet & Dry

1. Add half of the dry ingredients to the batter. Mix gently.

2. Add the milk, mix just until combined.

3. Add the remaining dry ingredients.

👉 Stop mixing as soon as everything is incorporated—overmixing makes the cake tough.

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Step 6: Bake the Torte

1. Pour batter into prepared pan.

2. Smooth the top with a spatula.

3. Bake for 35–40 minutes.

The torte is done when:

• The top is lightly golden

• A toothpick inserted in the center comes out clean or with a few moist crumbs

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Step 7: Cool Completely

1. Let cake cool in the pan for 15 minutes.

2. Run a knife around the edge.

3. Remove springform ring.

4. Cool completely before topping.

⚠️ Warm cake will melt the mascarpone cream.

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MASCARPONE CREAM TOPPING

Step 8: Whip the Cream

1. In a cold bowl, whip the heavy cream until soft peaks form.

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Step 9: Mix Mascarpone

1. In another bowl, gently beat mascarpone, powdered sugar, and vanilla just until smooth.

👉 Don’t overbeat—mascarpone can break.

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Step 10: Fold Together

1. Gently fold the whipped cream into the mascarpone mixture.

2. Use a spatula and light strokes until fluffy and smooth.

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ASSEMBLY

Step 11: Top the Cake

1. Spread mascarpone cream over cooled torte.

2. Swirl decoratively or smooth flat.

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Step 12: Garnish & Chill

• Sprinkle with toasted almonds or powdered sugar

• Chill for 30–60 minutes before serving for best texture

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SERVING & STORAGE

• Serve slightly chilled or at cool room temp

• Keeps 3 days refrigerated, covered

• Flavors improve overnight ✨