Divine Greek Vanilla Almond Torte (Tourta Nougatina)

Greek cuisine is renowned for its rich flavors and delightful desserts, and one such heavenly creation is the Tourta Nougatina, also known as Dreamy Greek Vanilla Almond Torte. This delectable treat takes your taste buds on a journey through layers of soft vanilla sponge cake, crunchy almonds, and velvety nougat cream, creating a harmonious blend of textures and flavors. Let’s dive into the history of this mouthwatering dessert, explore its key ingredients, and learn how to craft this delectable delight.

History of Tourta Nougatina

Tourta Nougatina, a beloved Greek dessert, traces its roots back to ancient culinary traditions. Nougat, a confection made from sugar, honey, roasted nuts, and sometimes candied fruits, has been enjoyed across Mediterranean cultures for centuries. Greeks, renowned for their sweet tooth, incorporated nougat into their desserts, leading to the creation of Tourta Nougatina. Over time, this dessert has become a symbol of celebration, often served at weddings, birthdays, and festive occasions, bringing joy to those who indulge in its divine flavors.

Ingredients to Make Tourta Nougatina

Cake Base: Combine 6 cold egg yolks, 325g sugar, 1.5 tbsp cornstarch, 200g powdered almonds, and vanilla extract. Beat egg whites separately until stiff peaks form, then fold them into the mixture.
Pastry Cream: Cook 1 liter fresh milk, 150g sugar, 6 eggs, and 100g cornstarch until thickened. Add vanilla extract for flavor.
Whipped Cream: Whip 1 liter heavy cream with 100g sugar until soft peaks form.
Decorating: Drizzle 8-10 fresh lemon juice over the cake. Garnish with 60g flaked almonds for a delightful finish. Enjoy your Dreamy Greek Vanilla Almond Torte!

How to Make Tourta Nougatina

For The Cake Base:

Preheat the oven to 180°C / 356°F. Combine powdered almonds and cornstarch, setting aside 250g of the 325g sugar.
Beat egg whites until foamy, gradually adding the 250g sugar until stiff peaks form. In a separate bowl, beat egg yolks with the remaining 75g sugar until foamy and tripled in size.
Gently combine meringue with egg yolks, stirring in powdered almonds. Divide batter into 3 greased cake pans and bake for 10-15 minutes. Cool for 3-4 hours.

For The Pastry Cream:

Whisk cornstarch and eggs. In a pot, heat milk, sugar, and vanilla. Slowly pour hot milk into egg mixture while whisking, then return to the pot and cook until thickened. Cover with plastic wrap and cool to room temperature.

For The Whipped Cream:

Whip cream until slightly thickened. Gradually add sugar until incorporated. Refrigerate.
To Assemble:

Beat cooled pastry cream, then mix with 300g of whipped cream. Spread a third of this mixture between each cake layer.
Cover the entire cake with the remaining whipped cream. Decorate with flaked almonds toasted in a pan until golden. Refrigerate for 5-6 hours.

For Decorating:

Spread whipped cream on top and sides, using a cake spatula or piping bag. Toast flaked almonds in a pan until golden, then use them to decorate the sides. Add glace cherries on top.
Refrigerate the cake for 5-6 hours before cutting and serving. Enjoy your heavenly Tourta Nougatina!


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Different Ways to Make Tourta Nougatina

While the classic recipe for Tourta Nougatina is divine, there are creative variations you can explore to customize this dessert to your taste. Here are a few ideas:

Chocolate Twist: Add a layer of chocolate ganache between the vanilla sponge cake layers for a delightful chocolatey contrast to the nougat cream.

Fruit Infusion: Introduce a layer of fresh berries or sliced fruits between the cake layers to add a burst of freshness and tangy sweetness.

Citrus Zest: Infuse the vanilla sponge cake with citrus zest (such as orange or lemon) to impart a refreshing citrus aroma to the dessert.

Nut Variations: Experiment with different nuts like pistachios, hazelnuts, or cashews to create unique flavor profiles and textures in your Tourta Nougatina.

Honey Drizzle: Drizzle a bit of honey on top of the assembled cake for an extra touch of sweetness and a glossy finish.

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Divine Greek Vanilla Almond Torte (Tourta Nougatina)





Tourta Nougatina, with its rich history and versatile nature, invites you to indulge in the magical world of Greek desserts. Whether you stick to the traditional recipe or add your creative twist, this dreamy vanilla almond torte is sure to captivate your senses and leave you craving for more. So, roll up your sleeves, gather your ingredients, and let the sweet aroma of Tourta Nougatina fill your kitchen, promising a delightful culinary experience that celebrates the essence of Greek gastronomy.

Prep: 1 hour

Cook: 45 mins

Serves: 12

Ingredients

Cake Base Ingredients:

6 cold egg yolks and whites, separated
325g sugar
1.5 tablespoons cornstarch
200g powdered almonds
A few drops of vanilla extract

Pastry Cream Ingredients:

1 liter fresh milk
150g sugar
6 eggs
100g cornstarch
1 teaspoon vanilla extract

Whipped Cream Ingredients:

1 liter heavy cream (35% fat)
100g sugar

Decorating Ingredients:

8-10 fresh lemon juice
60g flaked almonds

Instructions

For the Cake Base:

1.Preheat your oven to 180°C / 356°F. Combine powdered almonds and cornstarch, setting aside 250g of the sugar.
2.Using an electric mixer, beat egg whites until foamy, gradually adding the reserved 250g sugar until thick and glossy. In a separate bowl, beat egg yolks with the remaining 75g sugar until pale and tripled in size.
3.Gently fold the egg white mixture into the egg yolks, then stir in the powdered almonds. Divide the batter among three greased 9-inch / 23-cm round cake pans and bake for 10-15 minutes.
4.Check for doneness with a knife and let the cakes cool completely at room temperature for 3-4 hours.

For the Pastry Cream:

1.Whisk together cornstarch and eggs in a mixing bowl. In a pot, heat milk, sugar, and vanilla extract until it starts steaming.
2.Slowly pour the hot milk into the egg mixture while whisking constantly. Transfer the mixture back to the pot and cook over medium-high heat until it thickens.
3.Cover the surface of the cream with plastic wrap and let it cool to room temperature.

For the Whipped Cream:

1.In a mixer, beat heavy cream until slightly thickened. Gradually add sugar, then refrigerate until ready to use.

Putting It All Together:

1.Once the pastry cream is cooled, transfer it to the mixer and beat on low speed. Add 300g of whipped cream and beat until smooth. Refrigerate for 3-4 hours.
2.Place the first cake layer on your stand, spreading a thick layer of pastry cream on top. Repeat this step with the next two layers.
3.For decorating, cover the entire cake with whipped cream, creating decorative lines on the top using a fork or a piping bag.
4.Toast flaked almonds in a pan until golden, then use them to adorn the sides of the cake. Place glace cherries on top.
5.Ideally, refrigerate the cake for 5-6 hours before indulging in this heavenly delight.

Prepare to be enchanted by the delightful layers of Tourta Nougatina, where every bite is a symphony of flavors and textures!

Nutrition

Serving: 1serving | Calories: 832kcal | Carbohydrates: 67g | Protein: 22g | Fat: 54g | Saturated Fat: 25g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 582mg | Sodium: 205mg | Potassium: 195mg | Fiber: 2g | Sugar: 53g





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