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Almond Torte

 Almond Torte
Reduced-fat sour cream, egg whites and applesauce lighten up this gorgeous torte. A creamy custard filling lends richness. —Kathy Olsen, Marlborough, New Hampshire
16 ServingsPrep: 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.

2 of 2

Almond Torte (continued)

Directions (continued)

  • 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.
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.