Staton Family Recipes

Burnt Almond Torte

16 servings


1 hour

active time

2 hours 30 minutes

total time


2⅓ cups cake flour

1½ tsp baking powder

½ tsp baking soda

½ tsp salt

¾ cup unsalted butter (room temperature)

1½ cups granulated sugar

3 large eggs

2 additional large egg yolks

2 tsp vanilla extract

1 cup buttermilk

2 cups whole milk

½ cup granulated sugar

1 large egg

2 additional large egg yolks

¼ cup cornstarch

2 tsp vanilla extract

2 Tbsp unsalted butter (room temperature)

6 Tbsp unsalted butter (room temperature)

2¾ cups powdered sugar

⅓ cup sweetened condensed milk

⅓ cup heavy whipping cream

1 tsp vanilla extract

2½ cups ~10 oz. sliced almonds

2 Tbsp water

1 cup granulated sugar


For the Cake

Preheat oven to 350°F.

Spray (2) 8” square or 9” round cake pans with nonstick baking spray. Line bottoms of pans with parchment paper.

Using a medium mixing bowl, add flour, baking powder, baking soda and salt; stir until well combined. Set bowl aside.

Using an electric mixer, cream together butter and sugar until light and fluffy (~3-4 minutes on medium speed).

Add eggs, egg yolks and vanilla extract; mix on low speed until well combined.

Add half of the dry ingredients; mix on low speed until well combined.

Add buttermilk; mix on low speed until well combined.

Add remaining dry ingredients, mix on low speed until well combined.

Divide batter equally into the two pans. Bake at 350°F for 25-30 minutes, or until top is golden brown and a toothpick inserted into center of cake comes out mostly clean.

Let cakes cool in pans for 15 minutes before transferring cakes to a cooling rack until completely cool.

For the Vanilla Pastry Cream

Using a medium saucepan, add milk and sugar; stir until well combined. Place over medium heat and cook, stirring occasionally, until mixture begins to simmer.

Meanwhile, using a separate heatproof bowl, whisk together egg, egg yolks and cornstarch. Once milk is hot, slowly pour into the bowl with eggs, stirring constantly while you pour.

Return mixture to the saucepan and place over medium heat. Cook, stirring often, until mixture thickens and begins to boil. Continue cooking for 1 more minute, stirring constantly.

Pour mixture through a fine-meshed strainer into a clean mixing bowl. Add vanilla extract and unsalted butter; stir until well combined and butter has completely melted.

Cover with plastic wrap, pressing wrap directly to the surface of the pastry cream. Refrigerate for 1 hour, or until cool.

For the Frosting

Using an electric mixer, add all ingredients (butter, powdered sugar, sweetened condensed milk, whipping cream and vanilla extract).

Beat on low speed until well combined and then increase speed to medium-high. Beat for 2-3 minutes, or until light and fluffy.

For the Toasted Almonds

Preheat oven to 325°F.

Using a large bowl, add sliced almonds and water; toss until well coated.

Add sugar; toss until well coated.

Spread almonds evenly onto a parchment-lined sheet pan. Bake for 10 minutes, stir and continue baking for 5 more minutes. Set almonds aside until cooled.

To Assemble

Place one layer of cake on a large plate. Spread pastry cream on top, leaving ~½” border around edges. Place second layer of cake on top.

Using an offset spatula, frost edges and top of cake with frosting.

Using a cupped hand, carefully press toasted almonds into sides and top of cake.


Serving Size



638 kcal

Total Fat

39 g

Saturated Fat

14 g

Unsaturated Fat


Trans Fat



142 mg


173 mg

Total Carbohydrate

88 g

Dietary Fiber

5 g

Total Sugars

65 g


14 g

16 servings


1 hour

active time

2 hours 30 minutes

total time
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