Almond Joy Torte

I created this gluten-free torte inspired by my friends' Almond Joy Martini. It makes one, 8-inch, 3-layer cake.

Course Dessert

Cuisine American

Preheat oven to 350F. Grease and flour the sides and bottoms of three 8-inch cake pans using butter and coconut flour. Line bottoms of cake pans with parchment paper cut to fit.
In the bowl of a stand mixer fitted with the whisk attachment, beat the egg yolks at high speed until pale yellow and fluffy, about 3-5 minutes. Stop mixer and add the rum and all but 1 tablespoon of the confectioner's sugar. Beat on low until powder is incorporated, then increase speed to high and beat until pale &. thick. Stop mixer again and remove from the stand. Sift in the almond and coconut flours, then use a spatula to fold in just until flours are incorporated. Set aside.
In a separate bowl of the stand mixer fitted with whisk attachment, beat the egg whites on medium-high speed until very foamy. Beat in cream of tartar, salt and remaining 1 tablespoon confectioner's sugar. Increase speed to high and beat until stiff peaks form. Fold 1 cup of the egg white mixture into the yolk mixture to lighten, then gently fold in remaining egg white mixture.
Divide batter evenly between pans and bake until the layers are golden brown and a toothpick or cake tester inserted in center comes out clean, about 20 to 25 minutes. Invert pans onto wire racks and cool completely for at least 1 hour. Make the frosting while the layers cool.

Using a clean, dry new bowl and the stand mixer fitted with a paddle attachment, beat the softened butter on medium-high speed until smooth and creamy. Stop the mixer and add the confectioner’s sugar, coconut milk and coconut extract. Beat on the lowest speed until the frosting is light and fluffy. until the powder is mostly absorbed. Stop the mixer and scrape down the sides of the bowl. Now, beat the at the highest speed until the frosting is light and fluffy.
(If the layers need more time to cool, cover the frosting and keep it at room temperature. You may need to whip again at the highest speed for a minute or two.)

Turning pans upright again, run a thin spatula around the edges to loosen the cake layers. Turn out the cake layer onto your hand or plate and peel off the parchment. Place the first layer on a cake stand, cake plate, or cake round on a dessert turn table.
Use a metal cake spatula to spread 1/3 of the frosting on top of the cake layer. Sprinkle with 1/4 cup of the coconut flakes. Place the second layer on top and repeat with applying the frosting and coconut flakes. Place the third layer on top of that and use the remaining frosting to apply a crumb coat layer on the top and sides of the stacked cake.
Place the cake in the fridge to help the frosting set. Wait at least 30 minutes before pouring the glaze over it.

Combine the cream and corn syrup in a medium saucepan and bring to a simmer over medium heat. Remove the pan from the heat and set on a trivet on your countertop. Stir in the vanilla and chocolate until smooth. Let the glaze sit for a few minutes until slightly thickened.

Now we're going to pour the glaze over the cake. Place the chilled cake onto a rack placed over a cookie sheet or pan. Slowly pour the glaze over, making sure to evenly coat the cake. Let sit for about 15-20 minutes. Mix the toasted almond slices and coconut chips together in a small bowl, then gently press the mix onto the sides of the cake. (You want to leave the top of the cake clean.)
Move the cake back to your cake stand or plate and refrigerate for another 30 minutes, then serve. (If you'll be serving the cake several hours later, I recommend using a covered cake stand. An inverted large bowl can also be used to cover the cake. Just make sure it doesn't touch the top or sides.)

Keyword almond, chocolate, coconut, gluten-free, torte