Almond Torte

By yollymg

Reduced-fat sour cream, egg whites and applesauce lighten up this gorgeous torte. A creamy custard filling lends richness.

Ingredients

• CAKE:
• 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
• 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

Details

Adapted from tasteofhome.com

Preparation

Step 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.

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.