Brown Butter Almond Torte With Sour Cherry Sauce Recipe
Servings: 1
Ingredients
- 1/2 c. Unsalted butter - (1 stick)
- 1 tsp Vanilla
- 1 c. Blanched whole almonds - (abt 4 ounce)
- 1/2 c. All-purpose flour
- 1 c. Sugar
- 3/4 tsp Salt
- 6 lrg Egg whites
- 1/3 c. Sliced almonds Sour Cherry Sauce see * Note
Directions
- In a small saucepan heat butter over moderately-low heat and continue to heat till golden with a nut-like fragrance. (Bottom of pan will be covered with brown specks.) Cold butter to hot 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 c. sugar and 1/2 tsp. salt.
- In a large bowl with an electric mixer beat whites with remaining 1/4 tsp. salt till they hold soft peaks. Add in remaining 1/3 c. sugar gradually, beating till meringue just holds stiff peaks. Mix in nut mix gently but thoroughly. Mix in butter gently but thoroughly (batter will deflate) and spread in pan.
- Sprinkle top of batter proportionately with sliced almonds and bake torte in middle of oven 35 to 40 min, or possibly till it begins to pull away from side of pan and a tester comes out clean. Cold torte in pan on a rack 15 min and invert onto rack. Flip torte right-side up and cold completely. Torte may be made 1 day ahead and kept in an airtight container at room temperature. Serve cake with Sour Cherry Sauce.
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