1/2 c Unsalted butter -; (1 stick)
1 ts Vanilla
1 c Blanched whole almonds -;
-(abt 4 oz)
1/2 c All-purpose flour
1 c Sugar
3/4 ts Salt
6 lg Egg whites
1/3 c Sliced almonds
Sour Cherry Sauce; see *
-Note
* Note: See the “Sour Cherry Sauce” recipe which is included in this
collection.
In a small saucepan melt butter over moderately-low heat and continue
to heat until golden brown with a nut-like fragrance. (Bottom of pan
will be covered with brown specks.) Cool butter to warm and stir in
vanilla. Preheat oven to 375 degrees. Butter and flour a 9-inch round
cake pan, knocking out excess flour. In a food processor finely grind
whole almonds with flour, 2/3 cup sugar and 1/2 teaspoon salt. In a
large bowl with an electric mixer beat whites with remaining 1/4
teaspoon salt until they hold soft peaks. Add remaining 1/3 cup sugar
gradually, beating until meringue just holds stiff peaks. Fold in nut
mixture gently but thoroughly. Fold in butter gently but thoroughly
(batter will deflate) and spread in pan. 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. Cool torte in pan on a rack 15 minutes and
invert onto rack. Flip torte right-side up and cool completely. Torte
may be made 1 day ahead and kept in an airtight container at room
temperature. Serve cake with Sour Cherry Sauce. This recipe yields ??
servings.
Yields
1 servings