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Almond Torte

Reduced-fat sour cream, egg whites and applesauce lighten up this gorgeous almond 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


  • 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


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

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  • Ceege
    Apr 1, 2020

    I made this torte this past Christmas and it went over with a bang. Everyone that chose this particular cake from my dessert table had nothing but good to say about it. @D3G2......are you sure you used 8" cake pans as stated in the recipe. Most pans are 9" and if you used the wrong size it would definitely make the layers too thin. I finally was able to find 8" size and am glad as I have several recipes now that call for 8".

  • JADunn
    Dec 6, 2013

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

  • LibbiPeach
    May 6, 2013

    No comment left

  • midged
    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.

  • nancykee
    Sep 3, 2012

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

  • D3G2
    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.