Greek Almond Cream Cake: Tourta Nougatina

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Ingredients
For the Cake:

2 cups (200g) almond flour
1/2 cup (75g) all-purpose flour
1/2 teaspoon baking powder
2 tablespoons cornstarch
1/4 teaspoon salt
6 eggs, separated
1 cup granulated sugar
1 tablespoon light olive oil
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
The Pastry Cream:

4 cups (1liter) whole milk
1/2 cup (80g) corn starch
1 and 1/2 cups (375g) granulated sugar
1/4 teaspoon salt
6 egg yolks
1/2 cup heavy cream
2 teaspoons vanilla extract
For the Whipped Cream:

4 cups (1 liter) heavy cream
1 cup confectioner's sugar
2 teaspoons vanilla extract
1 teaspoon pure almond extract
The Syrup:

1/2 cup water
1/2 cup granulated sugar
1/2 teaspoon almond extract
The Garnish:

200 grams toasted flaked almonds
optional: Maraschino cherries
Instructions
Make the Cake:

Preheat the oven to 350 °F, 180 °C.

Grease 3 (8-inch round) baking pans and line them with parchment paper.

Combine the almond flour, cornstarch, flour, and salt in a bowl and whisk together.

In the bowl of a tabletop mixer fitted with the whisk attachment add the egg whites. Save the yolks in another bowl.

Whip the whites on high speed until they get frothy and slowly add half od the sugar. Whip until a stiff meringue forms. Transfer to another bowl.

Add the yolks to the mixer with the sugar, vanilla, and almond extract and whip on high speed until thick and creamy. Slowly fold in the meringue and then on low speed add the flour mixture in a few batches until incorporated.

Divide the batter between the 3 prepared pans and bake on the center rack for 10-15 minutes. They are ready when springy to the touch and a toothpick inserted into the center of the cakes should come out clean.

Run a knife around the edges of the cakes to release from the sides of the pans and set aside to cool completely.

When cool, either remove the cakes from the pans (discard the parchment) and wrap them in plastic to freeze or set aside to decorate.

Make the Pastry Cream:

Pour the milk into a saucepan with half of the sugar. Heat until scalding hot.

In a bowl, add the yolks, remaining sugar, cornstarch, salt, and cream and whisk together until smooth. Slowly add the hot milk to the eggs while whisking and return everything to the pot. Cook over medium heat, whisking constantly until thickened. Remove from heat and add the vanilla. Whisk together and then pass it through a strainer into a bowl. Cover with plastic and chill in the refrigerator.

Make the Syrup:

In a small saucepan add the sugar and water and bring to a boil. Once the sugar has dissolved remove from heat and add the almond extract. Set aside until ready to use.

Make the Whipped Cream:

In the bowl of a tabletop mixer fitted with the whisk attachment, add the cream,sugar, vanilla, and almond extract. Begin whipping over low speed and once it thickens increase the speed to high. Beat until the mixture is thick and creamy. Over-beating will cause the cream to split.

Make the Bavarian Cream:

Place 2 cups of pastry cream in a bowl and add a cup or two of whipped cream to it. Whisk together until incorporated.

Assemble the Cake:

Fill a large pastry bag fitted with a star tip attachment with whipped cream.
Place an almond cake layer onto a golden cake board and then brush the cake layer with the syrup. Pipe a circle of whipped cream around the edges of the cake and then fill the center with the with half of the Bavarian cream. Place another cake layer on top, pipe a circle of whipped cream around the edges of the cake and then fill it with the with the remaining Bavarian cream.

Place the last cake layer on top and brush it with the remaining syrup and frost the cake with the whip cream. Press, sliced almonds around the sides of the cake. Pipe whipped cream rosettes over the top of the cake decorated with maraschino cherries or with sour cherry preserves. chill the cake in the freezer for 30 minutes or in the refrigerator for a few hours until it sets. Serve with Greek coffee enjoy.

Kali Orexi!

Notes
Make Ahead Instructions:

The Cake Layers can be baked and frozen for up to a week or two. Once they've been baked and cooled, remove them from the pan, discard the parchment paper and wrap them in plastic then freeze.

The syrup can me made 3-4 days ahead of time, stored in a jar in the refrigerator.

The Pastry cream can be made 3-4 days ahead of time and refrigerated.

Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes


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