Almond Mascarpone Torte

Why I Love This Recipe

I love this torte because it has a sophisticated flavor profile with minimal effort. The almond flour adds nuttiness and moisture, while the mascarpone topping makes it feel luxurious. It’s not overly sweet, which makes it perfect for both special gatherings and everyday indulgence. I also enjoy how versatile it is—I can serve it plain, dusted with powdered sugar, or garnished with sliced almonds for a bakery-style finish.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup almond flour

• 1 cup all-purpose flour

• 1 cup granulated sugar

• ½ cup unsalted butter, softened

• 4 large eggs

• 1 teaspoon vanilla extract

• 1 teaspoon baking powder

• 1 cup mascarpone cheese

• ½ cup powdered sugar

• Optional: sliced almonds for garnish

Directions

1. I preheat the oven to 350°F (175°C) and grease a 9-inch springform pan.

2. In a medium bowl, I whisk together the almond flour, all-purpose flour, and baking powder.

3. In a large bowl, I cream the butter and granulated sugar until light and fluffy.

4. I beat in the eggs one at a time, then add the vanilla extract.

5. I fold the dry mixture into the wet ingredients until just combined, making sure not to overmix.

6. I pour the batter into the prepared pan and smooth the top.

7. I bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

8. I let the cake cool completely before preparing the topping.

9. For the mascarpone topping, I beat the mascarpone and powdered sugar together until smooth and creamy.

10. I spread the mascarpone mixture evenly over the cooled cake and garnish with sliced almonds if desired.

Servings and timing

This torte serves about 10–12 slices. It takes 15 minutes to prep, 30–35 minutes to bake, and at least 1 hour to cool and finish. The total time is about 1 hour and 50 minutes.

Variations

• I sometimes add a splash of almond extract for a stronger nutty flavor.

• For a fruity twist, I top the mascarpone layer with fresh berries.

• I’ve dusted the cake with cocoa powder instead of almonds for a richer presentation.

• To make it gluten-free, I replace the all-purpose flour with more almond flour or a gluten-free blend.

• For a festive touch, I drizzle honey over the mascarpone topping.

Storage/Reheating

I store the torte in the refrigerator, covered, for up to 4 days. Before serving, I let it sit at room temperature for about 20 minutes so the mascarpone softens. I don’t reheat this cake—it’s best enjoyed chilled or at room temperature.

FAQs

Can I make this cake ahead of time?

Yes, I often bake the cake a day in advance and store it unfrosted. I add the mascarpone topping just before serving for the freshest flavor.

Can I use cream cheese instead of mascarpone?

Yes, cream cheese works as a substitute, but it has a tangier flavor. I sometimes mix it with a little cream to soften the texture.

Do I need to toast the sliced almonds for garnish?

It’s optional, but I like to toast them lightly—it enhances the flavor and adds crunch.

Can I freeze this torte?

I freeze the cake base (without mascarpone topping) for up to 2 months. I thaw it in the fridge overnight and add the topping fresh.

What’s the difference between a torte and a cake?

A torte usually has a denser texture and often includes nut flours like almond flour. This gives it a rich, moist crumb compared to a traditional cake.

Conclusion

Almond Mascarpone Torte is an elegant yet approachable dessert that highlights the delicate flavor of almonds and the creamy indulgence of mascarpone. It’s a treat I love making when I want something a little special but not overly complicated. With its soft crumb, creamy topping, and beautiful finish, this torte is sure to impress every time.

Almond Mascarpone Torte

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A light and tender almond cake layered with creamy mascarpone filling, perfect for an elegant dessert or special occasion.

• Author: Sarah
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 8–10 servings
• Category: Dessert
• Method: Baking
• Cuisine: European-Inspired
• Diet: Vegetarian

Ingredients

For the Torte:

1 cup almond flour

1 cup all-purpose flour

1 cup granulated sugar

½ cup unsalted butter, softened

4 large eggs

1 tsp vanilla extract

1 tsp baking powder

For the Mascarpone Topping:

1 cup mascarpone cheese

½ cup powdered sugar

Optional Garnish:

Sliced almonds

Extra powdered sugar for dusting

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Instructions

Preheat and Prepare Pan:

Preheat oven to 350°F (175°C).

Grease and line an 8 or 9-inch springform or cake pan with parchment paper.

2. Make the Cake Batter:

In a large mixing bowl, cream softened butter and sugar until light and fluffy.

Add eggs one at a time, beating well after each addition. Stir in vanilla extract.

In a separate bowl, whisk together almond flour, all-purpose flour, and baking powder.

Gradually add dry ingredients to wet mixture and stir just until combined.

3. Bake the Torte:

Pour batter into the prepared pan and smooth the top.

Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

4. Make Mascarpone Topping:

In a medium bowl, beat mascarpone cheese with powdered sugar until smooth and creamy.

Once the cake has cooled, spread the mascarpone topping over the surface.

5. Garnish and Serve:

Top with sliced almonds and a dusting of powdered sugar, if desired.

Slice and serve. Refrigerate leftovers.

Notes

For extra almond flavor, add ¼ tsp almond extract to the batter.

This torte tastes even better the next day once the flavors meld.

Store covered in the fridge for up to 4 days.