Brown Butter Almond Torte With Sour Cherry Sauce
Serves: 5
Dallas Effertz
1 January 1970
Based on User reviews:
53
Spice
29
Sweetness
41
Sourness
38
mins
Prep time (avg)
7.3
Difficulty
Ingredients:
2 cup
Unsalted Butter1 tsp
Vanilla1 cup
All-Purpose Flour1 cup
Sugar3 tsp
Salt6 large
Egg White1 cup
Almond (sliced)1 cup
WaterDirections:
1
To make the torte: In a small saucepan melt butter over moderately low heat and continue to heat until golden brown with nutlike fragrance
2
(Bottom of pan will be covered with brown specks
3
) Cool butter to warm and stir in vanilla
4
Preheat oven to 375°F
5
Butter and flour a 9-inch round cake pan, knocking out excess flour
6
In a food processor finely grind whole almonds with flour, 2/3 cup sugar, and 1/2 teaspoon salt
7
In a large bowl with an electric mixer beat whites with remaining 1/4 teaspoon salt until they hold soft peaks
8
Add remaining 1/3 cup sugar gradually, beating until meringue just holds stiff peaks
9
Fold in nut mixture gently but thoroughly
10
Fold in butter gently but thoroughly (batter will deflate) and spread in pan
11
Sprinkle top of batter evenly with sliced almonds and bake torte in middle of oven 35 to 40 minutes, or until it begins to pull away from side of pan and a tester comes out clean
12
Cool torte in pan on a rack 15 minutes and invert onto rack
13
Flip torte right side up and cool completely
14
(Torte may be made 1 day ahead and kept in an airtight container at room temperature
15
) Serve cake with sauce
16
In a small saucepan melt butter over moderately low heat and continue to heat until golden brown with nutlike fragrance
17
(Bottom of pan will be covered with brown specks
18
) Cool butter to warm and stir in vanilla
19
Preheat oven to 375°F
20
Butter and flour a 9-inch round cake pan, knocking out excess flour
21
In a food processor finely grind whole almonds with flour, 2/3 cup sugar, and 1/2 teaspoon salt
22
In a large bowl with an electric mixer beat whites with remaining 1/4 teaspoon salt until they hold soft peaks
23
Add remaining 1/3 cup sugar gradually, beating until meringue just holds stiff peaks
24
Fold in nut mixture gently but thoroughly
25
Fold in butter gently but thoroughly (batter will deflate) and spread in pan
26
Sprinkle top of batter evenly with sliced almonds and bake torte in middle of oven 35 to 40 minutes, or until it begins to pull away from side of pan and a tester comes out clean
27
Cool torte in pan on a rack 15 minutes and invert onto rack
28
Flip torte right side up and cool completely
29
(Torte may be made 1 day ahead and kept in an airtight container at room temperature
30
) Serve cake with sauce
31
To make the sauce: Working over a heavy saucepan pit cherries
32
In pan bring cherries, sugar, and water to a boil
33
Stir cornstarch mixture and add to sauce, stirring
34
Simmer sauce 2 minutes and cool to room temperature
35
(Sauce may be made 2 days ahead and chilled, covered
36
Bring sauce to room temperature before serving
37
) Makes about 3 cups
38
Working over a heavy saucepan pit cherries
39
In pan bring cherries, sugar, and water to a boil
40
Stir cornstarch mixture and add to sauce, stirring
41
Simmer sauce 2 minutes and cool to room temperature
42
(Sauce may be made 2 days ahead and chilled, covered
43
Bring sauce to room temperature before serving
44
) Makes about 3 cups