White Chocolate-Almond Torte

 

Makes 12 servings

Torte

• 1 cup slivered almonds (6 oz/180 gr)
• 1¾ cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup butter or margarine, softened
• ¾ cup granulated sugar
• 3 eggs
• ¼ cup milk
• 1 tablespoon almond-flavored liqueur or ½ teaspoon almond extract
• 1 teaspoon vanilla
• 6 oz white chocolate baking bars, chopped

White Chocolate Frosting

• 4 oz white chocolate baking bars, chopped
• 2 tablespoons boiling water
• 1 teaspoon vanilla
• ¾ cup butter or margarine, softened
• 2½ cups powdered sugar

1. Heat oven to 325F (160C) ; Grease bottom and side of 9- or 10-inch springform pan with shortening, lightly flour.
2. Place almonds on ungreased cookie sheet, bake 4 to  minutes, stirring occasionally, until lightly browned ; reserve 2 tablespoons almonds for garnish.
3. Place remaining almonds in food processor or blender ; cover and process until almonds are ground, set aside.
4. In small bowl, mix flour, baing powder and salt ; set aside.
5. In large bowl, beat ½ cup butter and the granulated sugar with electric mixer on medium speed, scraping bowl, occasionally, until fluffy.
6. Add eggs one at a time, beating on high speed after each addition until smooth and blended ; add milk, liqueur, 1 teaspoon vanilla, th flour mixture and ground almonds, beat on medium speed until smooth.
7. Stir in 6 oz white chocolate and spread batter in pan.
8. Bake 50 to 55 minutes or until center spring back when lightly touch and top is evenly browned ; cool 15 minutes, remove side of pan.
9. Cool completely, about 1½ hours.
10. Meanwhile, in 2-quart saucepan, heat 4 ounces white chocolate and boiling water over low heat, stirring occasionally, ust until chocolate is melted.
11. Stir in 1 teaspoon vanilla, cool to room temperature ; in large bowl, beat ¾ cup butter on medium speed until fluffy.
12. Gradually beat in cooled white chocolate mixture and powdered sugar until smooth.
13. Run long knife under cake to loosen from pan bottom ; transfer to serving plate.
14. Spread frosting over side and top of torte ; garnish with rserved toasted alomnds.

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