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1
To make the sour cream cake: butter and flour an 8 or 9 inch cake pan and set aside.
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2
Preheat the oven to 350 degrees F. Sift together the cake flour, baking soda, baking powder and salt and set aside.
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3
In a large bowl, cream the butter with the sugar until light and fluffy, then beat in the egg yolks and the vanilla.
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4
In a measuring jug, whisk the sour cream and the milk together until smooth.
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5
Add the dry ingredients and the sour cream mixture alternately to the creamed butter mixture, ending with the milk mixture.
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6
Fold in the egg whites, then pour into the prepared pan.
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7
Bake on the center rack of the oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
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8
Cool on a rack for 5 minutes, then unmold onto a plate and continue cooling to room temperature.
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9
Wrap with plastic wrap and refrigerate until you are ready to finish the cake.
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10
To make the almond praline: preheat the oven to 350 degrees F. In a small saucepan, combine the sugar and the water over low heat.
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11
Stir together until the sugar has melted, then increase the heat to high and bring the mixture to a boil.
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12
Boil for 1 minute, then remove from the heat.
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13
In a mixing bowl, combine the sliced almonds with the sugar syrup and toss until well coated.
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14
With a slotted spoon, transfer the nuts to a lightly oiled baking sheet and bake until golden, about 10 to 15 minutes.
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15
Let the nuts cool and break them apart.
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16
The nuts should remain whole but be coated with a sugary golden coating.
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17
To make the chocolate mousse: chill a bowl and the beaters of an electric mixer in the freezer for 1 hour.
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18
Meanwhile, in a double boiler, melt the chocolates over simmering water and stir in the cinnamon.
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19
In the frozen mixing bowl, whip the cream to soft peaks (do not overbeat).
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20
Remove the double boiler insert holding the melted chocolate from the pan.
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21
With a rubber spatula, fold 1/4 of the whipped cream into the chocolate.
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22
Fold the remaining cold cream into the chocolate mixture, 1/4 at a time, mixing it as little as possible just to get it all incorporated.
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23
When ready to assemble the torte, cut the sour cream cake in half horizontally with a long sharp knife.
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24
Place 1 layer of the cake on a serving plate and spread a thick layer of mousse on top of it.
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25
Sandwich the second layer over the top and spread a mounded layer of mouse over the top.
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26
Spread a layer of mousse around the edges, covering the cake completely.
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27
Gently press the sugared almonds into the mousse evenly around the edges of the cake.
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28
Using a very sharp vegetable peeler, shave long thick curls of chocolate over the top of the cake and serve immediately.
