Almond Torte

Name: Almond Torte
Ingredients: 1/3 cup sugar; 1 tablespoon cornstarch; 1/2 cup reduced-fat sour cream; 3 large egg yolks; 1 tablespoon butter; 1 teaspoon vanilla extract; 1/2 teaspoon almond extract; 4 large egg whites; 1/3 cup butter, softened; 1-1/2 cups sugar, divided; 2 large egg yolks; 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

19 ingredients

7 steps

Ingredients

1/3 cup sugar
1 tablespoon cornstarch
1/2 cup reduced-fat sour cream
3 large egg yolks
1 tablespoon butter
1 teaspoon vanilla extract
1/2 teaspoon almond extract
4 large egg whites
1/3 cup butter, softened
1-1/2 cups sugar, divided
2 large egg yolks
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

Directions

1

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

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

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

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

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

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 two large spatulas, carefully remove one cake to a serving plate, meringue side up; remove remaining cake to a wire rack, meringue side up. Cool cakes completely.
7

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