In my family, when someone (including me) has a birthday, they choose
a type of cake, and then I bake it, often with the help of one or more
kids. A family favorite is the old Polish Chocolate Almond Torte. This
is a gluten-free cake, made of almond meal, with leavening provided by a
full dozen egg whites (with the twelve yolks going into the cake, too), and a layer
of home-made marzipan in the middle. My kids found a version of it in
Lemnis and Vitry’s Old Polish Traditions, but the recipe was
somewhat confusing and we didn’t like the lemon juice in the marzipan.
We found another version online here,
which pointed us to the original source as the 1931 Polish cookbook
How to Cook by Maria Disslowa.
Between the three sources, and experimenting across multiple birthdays,
we have the following recipe which I baked for my last birthday.
Old Polish Almond Torte
Note: The recipe takes three days (though perhaps days 2 and 3 could be combined) and is ready to eat on the
fourth day, but the only thing done on the first day is freezing the
chocolate chips.
Ingredients for Cake
284g almond meal (unblanched)
227g castor sugar
284g powdered sugar
12 eggs, separated
284g dark chocolate chips (we use Hershey’s Special
Dark)
a couple of tablespoons of unsweetened cocoa
optional: 1 tsp almond extract (my current opinion: omit to have
better taste contrast between layers)
Notes on cake ingredients: Our grocery store doesn’t
have unblanched almond meal, so we just buy unblanched (i.e., with skin)
unsalted roasted bulk whole almonds and grind them in a coffee grinder.
Similarly, we can’t get castor sugar, so we grind granulated sugar in a
coffee grinder.
Ingredients for Marzipan Filling
Ingredients for Ganache
Additional Topping Ideas:
- slivered almonds or sweet strawberries
Instructions
Day 1:
Freeze the 284g of chocolate chips for the cake. Do not
freeze the chips for the ganache!
Day 2:
Preheat oven to 356F (= 180C). Read over all the instructions for
this day.
Grind the pre-measured frozen chocolate chips into a fine powder with
a coffee grinder. Since a coffee grinder can’t take all of the chips at
once, keep the ones that aren’t ground yet in the freezer.
If you don’t have almond meal, grind the almonds in a coffee grinder
as finely as you can.
If you don’t have castor sugar, grind granulated sugar in a coffee
grinder. It should be a bit coarser than powdered sugar.
Mix up the chocolate chip powder, sugar and almond meal.
Prepare a 10-inch spring form pan by buttering the bottom and sides,
and putting a parchment paper circle on the bottom. Coat the sides with
cocoa (this way, the cake remains gluten-free, and it’s better than
flour).
Separate the 12 eggs.
Cream the egg yolks with the sugar until a bit fluffy, and while
creaming mix in the sugar/meal/chocolate mix.
Stiffly beat the egg whites. Lightly mix them into the
yolk-sugar-meal combination. (The egg whites provide all the lift to the
cake, so the cake will be too dense if you overmix.)
Pour into the pan. Bake for one hour. Cover and leave overnight. Feel
free to refrigerate.
Day 3:
Combine almond flour and powdered sugar for marzipan filling,
together with the water and the almond extract. Knead into a homogeneous
ball of dough. I start by using a dough hook in a stand mixer, and
finish up by hand. Roughly flatten into a thick disc of the same
diameter as the cake. It will be about 1 cm thick.
Remove the cake from the pan (I like to use a plastic knife). Cut
into two layers and put the disc of marzipan between, making a level
layer that reaches the sides.
For the ganache, heat the butter and cream together in the microwave
until it is hot, with the butter melted, but before it boils. Add
chocolate chips, mixing to ensure they all melt into the ganache. The
last couple of grams took more time to dissolve.
Allow the ganache to cool somewhat and become more viscous. (I am
usually impatient at this stage, and regret not having enough
viscosity.) Pour it a bit at a time on the top of the cake, letting it
drip over the sides on a very large plate or other clean platform. Use a
spatula to push the drippings up over the sides again, repeating until
the cooling ganache stops dripping significantly, and you have nice
smooth edges.
Refrigerate overnight.