Prantl's Bakery ★ 4.5
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.
Worth the queue: Burnt Almond Torte
History
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.
Common allergens: Gluten, Dairy, Egg, Nuts
Make it at home
Ingredients
- Light yellow sponge cake, two layers
- 500ml whole milk
- 4 egg yolks
- 100g sugar
- 30g cornflour
- 250g unsalted butter, softened
- 200g sliced almonds
- 150g sugar for the candied almonds
- 60g butter for the almonds
Method
- Make a custard by heating the milk, then whisking in the yolks, sugar and cornflour; cook until thick and cool fully.
- Beat the softened butter, then beat in the cooled custard a spoonful at a time to make a custard buttercream.
- For the almond crunch, melt butter and sugar with the sliced almonds and cook to a light caramel; spread on parchment to cool, then break up.
- Slice the sponge into layers and spread buttercream between them.
- Coat the top and sides with the remaining buttercream.
- Press the candied almond crunch all over the surface.
- Chill at least an hour before slicing.
Tip from the editors. Cook the custard until very thick before beating it into the butter, or the buttercream will be loose.
This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.
Where to eat burnt almond torte
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