Maddie and Mitchell
Give your dessert a clever name – and tell us about your recipe.
Rhuberry Almond Torte – We made a three-layer torte using an almond flour cake with rhubarb/strawberry compote between the layers, covered in a strawberry whipped cream. While we followed a recipe for the almond cake, the compote and whipped cream were our own creations. The result was a delicious torte with just the right amount of sweetness.
What was the biggest surprise during your baking journey? Did you use any unconventional approaches? What did you learn along the way? Tell us about it!
We were pleasantly surprised by the relatively light and moist texture of the cake made with almond flour. We expected it to be more dense than it was. We had never baked with any alternatives to wheat flour, but all turned out well! We really enjoyed the outcome, and plan to make this again!
How did you add a Wisconsin twist to your flavors or decoration?
Our compote was made with rhubarb cut fresh from our garden. The whipped cream was also made with whipping cream from a local dairy farm.
How did you do?