Monday, December 19, 2011

Almond Torte

This was a unique dessert to make.  It combines a cake with meringue and custard to create a great flavor and texture.

Yield: 10 servings


Ingredients


  • Custard
    • 2/3 cup sugar
    • 2 tbsp cornstarch
    • 1 cup sour cream
    • 6 egg yolks
    • 2 tbsp butter
    • 2 tsp vanilla extract
    • 1 tsp almond extract
  • Cake
    • 7 tbsp butter, softened
    • 1 3/4 cup + 2 tbsp sugar
    • 3 egg yolks
    • 1/4 cup + 3 tbsp milk
    • 1/3 cup applesauce
    • 1 1/4 tsp vanilla
    • 1 1/4 cup flour
    • 1 1/4 tsp baking powder
    • 1/4 tsp salt
  • Meringue
    • 5 egg whites
    • 1 cup sugar
    • 1 cup almonds
    • Cinnamon

Directions


  1. For the custard, whisk together the sugar, cornstarch,sour cream, and egg yolks together.  Cook over very low heat until 160°F.  Remove from heat.
  2. Add the butter, vanilla, and almond extracts and stir until combined.  Pressed waxed paper onto the surface of the custard and refrigerate for several hours.
  3. For the cake, cream the butter and sugar together.  Add the egg yolks, milk, applesauce, and vanilla and mix well.
  4. In a separate bowl, combine the flour, baking powder, and salt.  Add to the cake batter and mix well.
  5. Line two 9-inch round cake pans with wax paper.  Grease and flour the sides and bottom.
  6. Divide the batter evenly between the two pans.
  7. For the meringue, whip the egg whites on high until peaks begin to form.  Gradually add the sugar while continuing to whip.  Spread the meringue over the cake batter.
  8. Sprinkle the almonds and cinnamon over the top of the meringue.
  9. Bake at 350°F for 35-40 minutes, until the meringue is just starting to brown.
  10. Cool on a wire rack.  Remove the cakes from the pans gently and cool completely.
  11. To assemble the cake, place one layer meringue-side up on a serving platter.  Coat with the custard.  Top with the second cake, meringue-side up.  Store in the refrigerator.















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