Merry Berry Almond Torte

Merry berry almond torte is a holiday showstopper that uses a clever almond-flecked cereal as a crust ingredient, then crowns the whole thing with a choux-pastry topping. The wreath shape is the centerpiece move, you pat the crust into a 12-inch ring on a parchment-lined sheet so the finished torte looks like an edible Christmas wreath.

The upper layer is a true choux paste, butter and water brought to a boil, flour and almond extract beaten in off the heat, then eggs added one at a time until silky. This is the same paste that builds eclairs and cream puffs, and it puffs dramatically in the oven into a golden crown.

A thin layer of raspberry filling between crust and choux gives the torte its tart fruit center. After baking, the cooled torte gets a flurry of crushed cereal and a drizzle of almond-scented icing for that festive snowdusted look.

This torte freezes beautifully unfrosted. Wrap tightly, defrost on the counter the morning of, and ice just before serving.

Pro Tips

• Pulse the cereal in a food processor or crush in a sealed bag, you want uniform crumbs for an even crust.
• Beat the eggs in one at a time, fully incorporated, before adding the next, or the choux will look broken.
• The choux is properly cooked when it sounds hollow when tapped on the bottom.
• Drizzle the icing with a fork in fine threads rather than spooning it on, the lacy pattern is the point.

Variations

• Swap raspberry filling for cherry or apricot for a different fruit profile.
• Use whole sliced almonds in place of cereal in the crust for a more refined nut finish.
• Add a teaspoon of orange zest to the choux for a brighter, more holiday citrus note.