ALMOND TORTE COCKAIGNE
Two 8-inch round layers or one 8-inch cake; about 12 servings

This is the classic German mandeltorte—a not-too-sweet almond cake with just a hint of citrus. The extra egg white makes a lighter cake. Pecans may be substituted for the almonds. Please read About Tortes.

Have all ingredients at room temperature, about 70°F. Preheat the oven to 325°F. Grease and flour the bottom(s) of two 8 × 2-inch round cake pans or one 8-inch springform pan and line the bottom(s) with rounds of parchment paper.

Grind to a fine meal in a food processor or coffee/spice grinder:

  • ¾ cup whole raw almonds

Beat in a large bowl, or in a stand mixer with the whisk attachment, on high speed until thick and pale yellow, about 2 minutes:

  • ¾ cup (150g) sugar
  • 6 large egg yolks (whites reserved)

Fold in the almonds, along with:

  • ½ cup toasted or dry white bread crumbs
  • Finely grated zest of 1 lemon or orange
  • 3 tablespoons (45g) lemon or orange juice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon almond extract

Using clean beaters, beat in another large bowl on medium speed until soft peaks form:

  • 6 large egg whites
  • ¼ teaspoon cream of tartar

Gradually add, beating on high speed:

  • ¼ cup (50g) sugar

Beat until the peaks are stiff but not dry. Use a silicone spatula to fold one-quarter of the egg whites into the almond mixture, then fold in the remaining whites. Scrape the batter into the pan(s) and spread evenly. Bake until a toothpick inserted into the center comes out clean, about 20 minutes in round pans, 50 to 55 minutes in a springform pan.

Let cool completely in the pan(s) on a rack; the center will sink as it cools. To level and remove from the pan, see About Tortes.

Frost (and fill, if baked in layers) with:

Or leave unfrosted and fill layers with:

and sprinkle with:

  • Powdered sugar
Own a physical copy? Find this recipe on page 741.

Cakes and Cupcakes