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Almond Torte

Reduced-fat sour cream, egg whites and applesauce lighten up this gorgeous almond torte. A creamy custard filling lends richness. —Kathy Olsen, Marlborough, New Hampshire
  • Total Time
    Prep: 45 min. + chilling Bake: 25 min. + cooling
  • Makes
    16 servings

Ingredients

  • 1/3 cup sugar
  • 1 tablespoon cornstarch
  • 1/2 cup reduced-fat sour cream
  • 3 large egg yolks, room temperature
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • CAKE:
  • 4 large egg whites, room temperature
  • 1/3 cup butter, softened
  • 1-1/2 cups sugar, divided
  • 2 large egg yolks, room temperature
  • 1/3 cup fat-free milk
  • 1/4 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 cup cake flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/2 cup sliced almonds
  • 1/2 teaspoon ground cinnamon

Directions

  • In a double boiler or metal bowl over simmering water, constantly whisk the sugar, cornstarch, sour cream and egg yolks until mixture reaches 160° or is thick enough to coat the back of a spoon.
  • Remove from the heat; stir in butter and extracts until blended. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.
  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line two 8-in. round baking pans with waxed paper. Coat sides and paper with cooking spray; sprinkle with flour and set aside.
  • In a large bowl, beat butter and 1/2 cup sugar until blended, about 2 minutes. Add egg yolks; mix well. Beat in the milk, applesauce and vanilla (mixture may appear curdled). Combine the flour, baking powder and salt; add to butter mixture. Transfer to prepared pans; set aside.
  • Using clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over batter; sprinkle with almonds and cinnamon.
  • Bake at 350° for 25-30 minutes or until meringue is lightly browned. Cool in pans on wire racks for 10 minutes (meringue will crack). Loosen edges of cakes from pans with a knife. Using 2 large spatulas, carefully remove 1 cake to a serving plate, meringue side up; remove remaining cake to a wire rack, meringue side up. Cool cakes completely.
  • Carefully spread custard over cake on serving plate; top with remaining cake. Store in the refrigerator.
Nutrition Facts
1 slice: 215 calories, 8g fat (4g saturated fat), 79mg cholesterol, 99mg sodium, 32g carbohydrate (24g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 2 starch, 1 fat.

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