Total TimePrep: 45 min. + chilling Bake: 25 min. + cooling
- 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
- 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.
Nutrition Facts1 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.
Dec 6, 2013
Such an interesting dessert and presentation. Loved the flavors and lightness.
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.
Sep 3, 2012
This torte is delicious. I made it for a potluck today and everyone raved about how good it was.
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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