Caramel-Almond Torte With Spiced Mango Compote
Serves: 3
Fatima Kris
1 January 1970
Based on User reviews:
47
Spice
48
Sweetness
48
Sourness
40
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
8 tbsps
Sugar1.25 cups
Water1.5 tbsps
Ginger (chopped peeled fresh)1 tbsp
Orange Peel (grated)1 tbsp
Lemon Juice (fresh)1 tbsp
Potato Starch1 tsp
Ground Cinnamon4 large
Egg (separated)1 tsp
Almond Extract1 tsp
SaltDirections:
1
For compote: Combine first 6 ingredients in heavy medium saucepan
2
Bring syrup to boil over medium-high heat, stirring until sugar dissolves
3
Boil syrup 5 minutes
4
Pour into medium bowl; cool 30 minutes
5
Mix in mangoes
6
Cover and chill at least 2 hours and up to 4 days
7
Combine first 6 ingredients in heavy medium saucepan
8
Bring syrup to boil over medium-high heat, stirring until sugar dissolves
9
Boil syrup 5 minutes
10
Pour into medium bowl; cool 30 minutes
11
Mix in mangoes
12
Cover and chill at least 2 hours and up to 4 days
13
For torte: Preheat oven to 375°F
14
Blend 1 3/4 cups almonds, 2 tablespoons sugar, potato starch, and cinnamon in processor until nuts are finely chopped, about 45 seconds
15
Using electric mixer, beat egg yolks, 2 tablespoons sugar, and almond extract in large bowl until very thick and pale in color, about 3 minutes
16
Fold almond mixture into yolk mixture
17
Using clean dry beaters, beat egg whites, and salt in medium bowl until soft peaks form
18
Gradually add remaining 4 tablespoons sugar, beating until stiff but not dry
19
Fold large spoonful of whites into yolk mixture to lighten
20
Fold in remaining whites in 2 additions
21
Transfer batter to 9-inch-diameter springform pan
22
Bake torte until puffed and golden brown and tester inserted into center comes out clean, about 30 minutes
23
Immediately invert pan onto rack
24
Cool torte (upside down) completely
25
(Can be made 1 day ahead
26
Cover and store right side up at room temperature
27
) Melt margarine in heavy medium skillet over medium heat
28
Whisk in brown sugar
29
Cook until caramel bubbles and is smooth and thick, about 3 minutes
30
Mix in remaining 1/2 cup almonds
31
Spoon topping over torte
32
Cool 1 hour
33
(Can be made 6 hours ahead
34
Let stand at room temperature
35
) Cut around pan sides to loosen torte; release pan sides
36
Place torte on platter
37
Serve with compote
38
Preheat oven to 375°F
39
Blend 1 3/4 cups almonds, 2 tablespoons sugar, potato starch, and cinnamon in processor until nuts are finely chopped, about 45 seconds
40
Using electric mixer, beat egg yolks, 2 tablespoons sugar, and almond extract in large bowl until very thick and pale in color, about 3 minutes
41
Fold almond mixture into yolk mixture
42
Using clean dry beaters, beat egg whites, and salt in medium bowl until soft peaks form
43
Gradually add remaining 4 tablespoons sugar, beating until stiff but not dry
44
Fold large spoonful of whites into yolk mixture to lighten
45
Fold in remaining whites in 2 additions
46
Transfer batter to 9-inch-diameter springform pan
47
Bake torte until puffed and golden brown and tester inserted into center comes out clean, about 30 minutes
48
Immediately invert pan onto rack
49
Cool torte (upside down) completely
50
(Can be made 1 day ahead
51
Cover and store right side up at room temperature
52
) Melt margarine in heavy medium skillet over medium heat
53
Whisk in brown sugar
54
Cook until caramel bubbles and is smooth and thick, about 3 minutes
55
Mix in remaining 1/2 cup almonds
56
Spoon topping over torte
57
Cool 1 hour
58
(Can be made 6 hours ahead
59
Let stand at room temperature
60
) Cut around pan sides to loosen torte; release pan sides
61
Place torte on platter
62
Serve with compote