Almond Torte Recipe
Almond Torte Recipe photo by Taste of Home

Almond Torte Recipe

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
TOTAL TIME: Prep: 45 min. + chilling Bake: 25 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 45 min. + chilling Bake: 25 min. + cooling
MAKES: 16 servings

Ingredients

  • 1/3 cup sugar
  • 1 tablespoon cornstarch
  • 1/2 cup reduced-fat sour cream
  • 3 egg yolks
  • 1 tablespoon butter
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/2 teaspoon McCormick® Pure 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 McCormick® Pure Vanilla Extract
  • 1 cup cake flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/2 cup sliced almonds
  • 1/2 teaspoon ground cinnamon

Nutritional Facts

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

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. Yield: 16 servings.
Originally published as Almond Torte in Taste of Home December/January 2012, p55

Nutritional Facts

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

Reviews for Almond Torte

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Dec. 6, 2013

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

MY REVIEW
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
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
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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