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1
Preheat oven to 350F.
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2
and butter and flour two 8- or 9-inch round cake pans, knocking out excess flour.
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3
In a bowl with an electric mixer beat whites until they hold soft peaks.
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4
Add sugar in a slow stream, beating until meringue holds stiff, glossy peaks.
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5
Fold in almonds and sift flour over meringue.
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6
Fold in flour gently but thoroughly and divide meringue between cake pans, smoothing it evenly.
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7
Bake layers in middle of oven 30 to 35 minutes, or until pale golden and firm to the touch.
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8
Invert layers onto racks and cool.
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9
Line a baking sheet with foil.
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10
In a dry heavy saucepan cook sugar over moderate heat, stirring with a fork, until melted and cook, without stirring, swirling pan, until a golden caramel.
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11
Remove pan from heat and stir in almonds and hazelnuts.
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12
Immediately pour mixture onto baking sheet tilting baking sheet to make a thin layer and cool completely.
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13
Break praline into pieces and transfer to a plastic bag.
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14
Crush praline coarse with a rolling pin.
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15
Praline may be made 1 week ahead and kept in an airtight container at room temperature.
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16
In a small heavy saucepan simmer milk, sugar, and vanilla bean if using, stirring, until sugar is dissolved.
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17
In a bowl whisk yolks and add milk mixture in a stream, whisking.
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18
Transfer mixture to pan and cook over low heat, stirring, until a candy thermometer registers 170F.
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19
Pour mixture through a fine sieve into another bowl and cool completely.
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20
In a bowl with an electric mixer beat butter until light and fluffy and beat in custard, a little at a time, until smooth.
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21
Beat in 1/2 cup praline (reserving remaining praline for another use) and vanilla extract if using.
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22
Stack meringue layers, spreading some buttercream generously between them.
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23
Spread remaining buttercream on top and side of torte.
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24
Press chopped toasted almonds onto top and side of torte and sprinkle top with confectioners' sugar.
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25
Torte may be made 1 day ahead and chilled, covered.
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26
Let torte stand at cool room temperature 2 hours before serving.
