Brown Butter Almond Torte With Sour Cherry Sauce Recipe - Cooking Index
Brown Butter Almond Torte With Sour Cherry Sauce Recipe - Cooking Index
| 1/2 cup | 99g / 3.5oz | Unsalted butter - (1 stick) |
| 1 teaspoon | 5ml | Vanilla |
| 1 cup | 93g / 3.3oz | Blanched whole almonds - (abt 4 oz) |
| 1/2 cup | 31g / 1.1oz | All-purpose flour |
| 1 cup | 198g / 7oz | Sugar |
| 3/4 teaspoon | 3.8ml | Salt |
| 6 teaspoons | 30ml | Egg whites (large) |
| 1/3 cup | 30g / 1.1oz | 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.
Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-8670)
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