Introduction

The Almond Mascarpone Torte is an elegant yet approachable dessert that combines a tender, almond-scented cake with a luxuriously smooth mascarpone layer. Its texture is moist without being heavy, and the delicate nutty aroma pairs beautifully with the subtle sweetness of mascarpone. This torte evokes old-world charm — imagine a family gathering, a pot of tea and a slice served with gentle reverence. I developed this recipe to balance simplicity and refinement so home bakers can produce a dessert that feels celebratory without requiring professional techniques. Recipe and editorial guidance by tinsuf.

This version offers the classic almond sponge as the base and a lightly sweetened mascarpone filling that can be spread or piped. The recipe is deliberately forgiving: there are alternatives for dietary needs, clear troubleshooting advice, and storage notes so you can prepare it ahead for special occasions.

Recipe Details

For the Almond Cake

• 1 cup (120 g) almond flour (finely ground)
• 1 cup (125 g) all-purpose flour
• 1 cup (200 g) granulated sugar
• 1/2 cup (115 g) unsalted butter, softened
• 4 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 1 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• Zest of 1 lemon (optional, for brightness)

For the Mascarpone Layer (optional but recommended)

• 1 cup (230 g) mascarpone cheese, chilled
• 1/4 cup (30–40 g) powdered sugar, sifted (adjust to taste)
• 1 teaspoon vanilla extract
• 2–3 tablespoons heavy cream or crème fraîche (to loosen, if desired)

Finishes & Variations

• Sliced toasted almonds or almond slivers for topping (optional)
• A dusting of powdered sugar or a light drizzle of honey
• Fresh berries for serving (optional)