Brown Butter Almond Torte With Sour Cherry Sauce
Serves: 3
Cecile Bahringer
1 January 1970
Based on User reviews:
44
Spice
48
Sweetness
45
Sourness
41
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
2 cup
Unsalted Butter1 tsp
Vanilla1 cup
All-Purpose Flour1 cup
Sugar3 tsp
Salt6 large
Egg White1 cup
Almond (sliced)Directions:
1
In a small saucepan melt butter over moderately low heat and continue to heat until golden brown with a 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 degrees
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 Sour Cherry Sauce
16
Sour Cherry Sauce SOUR CHERRY SAUCE 3 cups sour cherries (about 1 1/2 pounds) 1/2 cup sugar 1/2 cup water 1 teaspoon cornstarch mixed with 1 tablespoon water Working over a heavy saucepan pit cherries
17
In pan bring cherries, sugar and water to a boil
18
Stir cornstarch mixture and add to sauce, stirring
19
Simmer sauce 2 minutes and cool to room temperature
20
Sauce may be made 2 days ahead and chilled, covered
21
Bring sauce to room temperature before serving
22
Yield: Approximately 3 cups