Name: Almond Torte
Prep time: 45 min
Cook time: 45 min
Yield: 1
Ingredients: 1/3 cup sugar -; 1 tablespoon cornstarch -; 1/2 cup reduced-fat sour cream -; 3 large egg yolks, room temperature -; 1 tablespoon butter -; 1 teaspoon vanilla extract -; 1/2 teaspoon almond extract -; Cake: -; 4 large egg whites, room temperature -; 1/3 cup butter, softened -; 1-1/2 cups sugar, divided -; 2 large egg yolks, room temperature -; 1/3 cup fat-free milk -; 1/4 cup unsweetened applesauce -; 1 teaspoon vanilla extract -; 1 cup cake flour -; 1 teaspoon baking powder -; 1/8 teaspoon salt -; 1/2 cup sliced almonds -; 1/2 teaspoon ground cinnamon -

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Almond Torte

1. 1/3 cup sugar -

2. 1 tablespoon cornstarch -

3. 1/2 cup reduced-fat sour cream -

4. 3 large egg yolks, room temperature -

5. 1 tablespoon butter -

6. 1 teaspoon vanilla extract -

7. 1/2 teaspoon almond extract -

8. Cake: -

9. 4 large egg whites, room temperature -

10. 1/3 cup butter, softened -

11. 1-1/2 cups sugar, divided -

12. 2 large egg yolks, room temperature -

13. 1/3 cup fat-free milk -

14. 1/4 cup unsweetened applesauce -

15. 1 teaspoon vanilla extract -

16. 1 cup cake flour -

17. 1 teaspoon baking powder -

18. 1/8 teaspoon salt -

19. 1/2 cup sliced almonds -

20. 1/2 teaspoon ground cinnamon -

How to cook deliciously - Almond Torte

1. Stage

In a double boiler or metal bowl over simmering water, constantly whisk the sugar, cornstarch, sour cream and egg yolks until mixture reaches 160° or is thick enough to coat the back of a spoon.

2. Stage

Remove from the heat; stir in butter and extracts until blended. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.

3. Stage

Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line two 8-in. round baking pans with waxed paper. Coat sides and paper with cooking spray; sprinkle with flour and set aside.

4. Stage

In a large bowl, beat butter and 1/2 cup sugar until blended, about 2 minutes. Add egg yolks; mix well. Beat in the milk, applesauce and vanilla (mixture may appear curdled). Combine the flour, baking powder and salt; add to butter mixture. Transfer to prepared pans; set aside.

5. Stage

Using clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over batter; sprinkle with almonds and cinnamon.

6. Stage

Bake at 350° for 25-30 minutes or until meringue is lightly browned. Cool in pans on wire racks for 10 minutes (meringue will crack). Loosen edges of cakes from pans with a knife. Using 2 large spatulas, carefully remove 1 cake to a serving plate, meringue side up; remove remaining cake to a wire rack, meringue side up. Cool cakes completely.

7. Stage

Carefully spread custard over cake on serving plate; top with remaining cake. Store in the refrigerator.