Dense crumb: Overmixing after adding dry ingredients or using too much flour can create a dense cake. Measure flour by weight for best results and fold gently.
Cake sinks in the center: Opening the oven door too early, excessive leavening, or underbaking can cause sinking. Bake until a tester shows moist crumbs; allow the cake to cool undisturbed.
Mascarpone becomes runny: Keep mascarpone and cream chilled. Whip gently and avoid overbeating. If it loosens, chill the filling briefly to firm it before spreading.
Crumbly edges when slicing: Chill the torte for 15–30 minutes to firm the filling, and use a serrated knife dipped in hot water and wiped dry between slices for cleaner cuts.
Storage & Make-Ahead
Why This Recipe Works
Expert Tips
- Measure flour by weight: 1 cup AP flour ≈ 125 g for consistent results.
- Toast whole blanched almonds and pulse in a food processor if you cannot find almond flour — pulse until fine but not oily.
- Room-temperature eggs incorporate more evenly; remove from the fridge 20–30 minutes before starting.
- For a lighter filling, fold a small amount of whipped cream into the mascarpone (fold gently to keep volume).
- Flavor variations: swap lemon zest for orange zest, or add 1–2 tablespoons of amaretto for an almond-accented syrup brushed on the cake layers.
Final Notes
