A light yellow sponge cake layered with custard buttercream and coated in toasted, candied almond crunch. Prantl's Bakery's signature, widely called one of America's best cakes.
Where to eat it: 1 restaurant across 1 city.
Prantl's Bakery, a long-running Pittsburgh bakery, debuted its Burnt Almond Torte around 1970, when Henry Prantl reworked a candied-almond cake at the Walnut Street shop in Shadyside. The cake layers a light sponge with a custard buttercream and a coating of caramelised, toasted almonds. It became the city's default birthday and celebration cake, sold from the Shadyside and downtown shops, and was named one of America's best cakes by national outlets. Locals ship it across the country.
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Common allergens: Gluten, Dairy, Egg, Nuts
Tip from the editors. Cook the custard until very thick before beating it into the butter, or the buttercream will be loose.
Prantl's Bakery on Walnut Street in Shadyside has baked its Burnt Almond Torte in Pittsburgh since 1970. The cake widely called America's best.
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