Huguenot Torte Recipe

Prepare

Preheat oven to 350°F (175°C). Line two 8-inch round cake pans with parchment and lightly butter the sides. If you only have one pan, you can bake in two batches.

Cream the butter and sugar: in a medium bowl using a hand mixer or stand mixer fitted with the paddle, beat 1/2 cup unsalted butter (softened) and 1/2 cup granulated sugar on medium-high speed until pale and fluffy, about 3–4 minutes.

Add eggs and flavor: add the 2 large eggs one at a time, beating well after each addition. Mix in 1 teaspoon vanilla extract.

Combine dry ingredients: whisk together 3/4 cup all-purpose flour, 1/2 teaspoon baking powder and 1/8 teaspoon salt in a small bowl.

Finish batter: with mixer on low, add about one-third of the dry ingredients, then 1 tablespoon whole milk, then another third of the dry ingredients, then remaining milk if needed, and finish with the remaining dry ingredients. Scrape bowl and mix until just combined; do not overmix.

Bake: divide batter evenly between prepared pans and smooth tops. Bake at 350°F (175°C) until a toothpick inserted in center comes out clean, about 15–18 minutes. Let cakes cool in pans 10 minutes, then turn out onto a rack to cool completely.

Prepare equipment and ingredients: ensure mixing bowl and whisk are completely clean and free of grease. Separate 6 large egg whites from yolks, placing whites in the bowl at room temperature. Measure 1 1/2 cups granulated sugar and have 1/4 teaspoon cream of tartar and 1 teaspoon vanilla ready.

Begin whipping: using a stand mixer with the whisk attachment (or a hand mixer), start beating the egg whites on medium speed until foamy, about 1–2 minutes.

Add cream of tartar: sprinkle in 1/4 teaspoon cream of tartar and continue beating to soft peaks.

Add sugar gradually: with mixer running, add the 1 1/2 cups granulated sugar very gradually, a tablespoon at a time, allowing sugar to dissolve and meringue to stabilize. Increase speed to high and beat until the mixture is glossy and holds stiff, stiff peaks—about 5–7 minutes. Rub a small amount between your fingers to ensure sugar is dissolved; it should feel smooth.

Flavor: beat in 1 teaspoon vanilla extract on low speed for 10 seconds, then stop.

Toasting tip (optional): if you prefer a slightly toasted finish, spread the meringue later and briefly brown with a kitchen torch or place under a hot broiler for 20–45 seconds while watching closely.

Toast almonds: place 1/2 cup sliced almonds in a dry skillet over medium heat and toast, stirring frequently, until fragrant and light golden, 3–5 minutes. Remove and cool.

Layer and fill: place one cooled cake layer on a serving plate. Spread roughly one-third of the meringue evenly over the top. Place the second cake layer on top and spread the remaining meringue evenly over the top and sides of the assembled cake. Use an offset spatula to create rustic peaks and swirls in the meringue to give a classic Huguenot Torte look.

Apply toasted almonds: press the cooled toasted sliced almonds gently into the sides of the meringue to adhere around the cake. Reserve a few almonds for sprinkling on top if desired.

Optional browning: if you like a lightly toasted meringue appearance, use a kitchen torch to brown the peaks carefully or place the assembled cake under a hot broiler for 20–45 seconds, watching constantly to avoid burning.

Dust and serve: dust the top lightly with 1 tablespoon confectioners' sugar if desired. Slice and serve each portion with a scoop of vanilla ice cream (serve 4 scoops for 8 servings—half scoop per serving—adjust to taste).

Storage: any leftover cake keeps covered in the refrigerator for up to 2 days. Meringue will soften over time; for best texture serve the same day.