Caramel almond torte

Caramel almond torte

Vanessa Levis


Quantity Ingredient
3 eggs, separated
110g caster sugar
1/2 teaspoon vanilla essence
1/4 cup caramel syrup, (see Note)
100g plain flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon cream of tartar
1/2 cup toasted almonds


Quantity Ingredient
1 cup cream, whipped with 1 tablespoon brown sugar
a few whole toasted almonds


  1. Preheat the oven to 180°C. Lightly grease a 23 cm springform cake tin.
  2. Beat the egg yolks until thick, pale and creamy, then beat in 1/4 cup of the sugar and the vanilla. Gradually add the caramel syrup and beat until well blended.
  3. Sift the flour, baking powder and salt over the mixture and gently fold in.
  4. Whisk the egg whites until foamy, add the cream of tartar and whisk until the whites hold their shape. Gradually whisk in the remaining sugar and continue whisking until the whites are a stiff snow.
  5. Fold the whites into the yolk mixture with the chopped almonds. Pour into the prepared tin and bake for 25 minutes or until golden brown on top and beginning to shrink away slightly from the sides of the tin. Remove the sides of the tin and cool the cake on a wire rack.
  6. Top with whipped cream and almonds to serve.

Caramel syrup

  • This syrup, used to flavour cakes and biscuits, keeps indefinitely if stored in a covered container in the refrigerator.

    Gently melt 1 cup caster sugar in a heavy-based pan until golden. When bubbles appear over the whole surface, remove from the heat and very slowly pour in 1 cup boiling water. Cool. Makes 1 1/2 cups.
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