White Chocolate-Almond Torte

Ingredients

• 6 oz slivered almonds 
• 1.8 cups flour all-purpose
• 1 teaspoon double-acting baking powder 
• 0.3 teaspoon salt 
• 0.5 cup butter softened
• 0.8 cup granulated sugar 
• 3  eggs 
• 0.3 cup milk 
• 1 tablespoon almond extract 
• 1 teaspoon vanilla 
• 6 oz chocolate white chopped
• 4 oz chocolate white chopped
• 2 tablespoons water boiling
• 1 teaspoon vanilla 
• 0.8 cup butter softened
• 2.5 cups powdered sugar 

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• sauce pan
• oven
• knife
• blender
• hand mixer
• springform pan

Directions

1. Heat oven to 325°F. Grease bottom and side of 9- or 10-inch springform pan with shortening; lightly flour.
2. Place almonds on ungreased cookie sheet; bake 4 to 7 minutes, stirring occasionally, until lightly browned. Reserve 2 tablespoons almonds for garnish.
3. Place remaining almonds in food processor or blender. Cover; process until almonds are ground; set aside.
4. In small bowl, mix flour, baking powder and salt; set aside. In large bowl, beat 1/2 cup butter and the granulated sugar with electric mixer on medium speed, scraping bowl occasionally, until fluffy.
5. Add eggs one at a time, beating on high speed after each addition until smooth and blended.
6. Add milk, liqueur, 1 teaspoon vanilla, the flour mixture and ground almonds; beat on medium speed until smooth. Stir in 6 ounces white chocolate.
7. Spread batter in pan.
8. Bake 50 to 55 minutes or until center springs back when lightly touched and top is evenly browned. Cool 15 minutes; remove side of pan. Cool completely, about 1 hour 30 minutes.
9. Meanwhile, in 2-quart saucepan, heat 4 ounces white chocolate and boiling water over low heat, stirring constantly, just until chocolate is melted. Stir in 1 teaspoon vanilla; cool to room temperature. In large bowl, beat 3/4 cup butter on medium speed until fluffy. Gradually beat in cooled white chocolate mixture and powdered sugar until smooth.
10. Run long knife under cake to loosen from pan bottom; transfer to serving plate.
11. Spread frosting over side and top of torte.
12. Garnish with reserved toasted almonds.