Almond Torte Recipe
Almond Torte Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Reduced-fat sour cream, egg whites and applesauce lighten up this gorgeous torte. A creamy custard filling lends richness. —Kathy Olsen, Marlborough, New Hampshire
MAKES:
16 servings
TOTAL TIME:
Prep: 45 min. + chilling Bake: 25 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 45 min. + chilling Bake: 25 min. + cooling

Ingredients

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

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.
Remove from the heat; stir in butter and extracts until blended. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.
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.
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.
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.
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.
Carefully spread custard over cake on serving plate; top with remaining cake. Store in the refrigerator. Yield: 16 servings.
Originally published as Almond Torte in Taste of Home December/January 2012, p55

Nutritional Facts

1 slice: 215 calories, 8g fat (4g saturated fat), 79mg cholesterol, 99mg sodium, 32g carbohydrate (24g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 2 starch, 1 fat.

  • 1/3 cup sugar
  • 1 tablespoon cornstarch
  • 1/2 cup reduced-fat sour cream
  • 3 egg yolks
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • CAKE:
  • 4 egg whites
  • 1/3 cup butter, softened
  • 1-1/2 cups sugar, divided
  • 2 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
  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. Yield: 16 servings.
Originally published as Almond Torte in Taste of Home December/January 2012, p55

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Reviews forAlmond Torte

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JADunn User ID: 3183986 191878
Reviewed Dec. 6, 2013

"Such an interesting dessert and presentation. Loved the flavors and lightness."

MY REVIEW
midged User ID: 1105263 114999
Reviewed Apr. 2, 2013

"Made this for Easter dinner and my son-in-law had three pieces! This is a light texture cake and not too sweet."

MY REVIEW
nancykee User ID: 4889252 191876
Reviewed Sep. 3, 2012

"This torte is delicious. I made it for a potluck today and everyone raved about how good it was."

MY REVIEW
D3G2 User ID: 6363236 190807
Reviewed Dec. 19, 2011

"Custard & meringue very tasty but there was hardly any cake batter. The cake portion turned out to be a pancake's thickness. Tasty but not very attractive."

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