Almond Custard Cake Recipes

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ALMOND TORTE



Almond Torte image

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

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 20

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

Steps:

  • 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 : Calories 215 calories, Fat 8g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 99mg sodium, Carbohydrate 32g carbohydrate (24g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges

NORWEGIAN ALMOND CAKE



Norwegian Almond Cake image

A light almond cake with a rich custard topping. Not a pretty cake, but never met a person who didn't like it. However, be careful - not all the ingredients are good for the waistline.

Provided by TIGERDYR

Categories     World Cuisine Recipes     European     Scandinavian

Time P1DT2h10m

Yield 10

Number Of Ingredients 8

5 egg yolks
⅔ cup white sugar
½ cup heavy cream
⅔ cup butter
5 egg whites
1 ⅔ cups confectioners' sugar
1 teaspoon baking powder
2 cups almond meal

Steps:

  • In a saucepan over low heat, or in a metal bowl set over a pan of simmering water, whisk together the egg yolks and sugar. Stir in the heavy cream. Cook and stir until the mixture is very thick: a few drops dribbled onto the surface should be visible. Remove from heat, and stir in the butter until completely incorporated. Place a sheet of plastic wrap directly on the surface, and refrigerate overnight.
  • Preheat the oven to 400 degrees F (200 degrees C). Grease a 9-inch springform pan.
  • In a glass or metal bowl, whip egg whites with an electric mixer until it is able to hold a firm peak. In a separate bowl, stir together the ground almonds, baking powder, and confectioners' sugar. Using a whisk or rubber spatula, fold 1/3 of the egg whites into the almond mixture to lighten; fold in the remaining egg whites until well blended. Pour the batter into the prepared pan.
  • Bake for 30 minutes in the preheated oven, until the top of the cake springs back when pressed lightly. Cool cake, then remove from the pan. Spread the glaze on top, and serve.

Nutrition Facts : Calories 513.6 calories, Carbohydrate 41.7 g, Cholesterol 151.3 mg, Fat 36.1 g, Fiber 4 g, Protein 10.7 g, SaturatedFat 12.6 g, Sodium 172.7 mg, Sugar 35.6 g

ALMOND CUSTARD CAKE



Almond Custard Cake image

Categories     Cake     Sauce     Dessert     Side     Bake     Almond     Simmer     Boil

Yield Makes one 9-inch cake

Number Of Ingredients 22

12 tablespoons (1 1/2 sticks) unsalted butter, softened, plus more for the pan
2 1/2 cups plus 1 tablespoon all-purpose flour, plus more for dusting
1/2 cup almond flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 3/4 cups plus 2 tablespoons granulated sugar
7 large egg yolks
3 tablespoons sweet dessert wine, such as Sauternes or Beaumes-de-Venise
1 teaspoon pure almond extract
1 vanilla bean, halved lengthwise, and seeds scraped to loosen
1 3/4 cups whole milk
Freshly grated zest of 1 orange
1 tablespoon heavy cream
2 tablespoons sliced blanched almonds
Confectioners' sugar, for dusting
Strawberry-Rhubarb Sauce, for serving (recipe follows)
Strawberry-Rhubarb Sauce
12 ounces rhubarb (6 to 8 stalks), trimmed and cut into 1-inch pieces
6 tablespoons sugar
1 1/2 cups strawberries (8 ounces), hulled and halved
1/2 teaspoon pure vanilla extract
(makes 2 1/2 cups)

Steps:

  • Cut a 9-inch round of parchment paper to line the bottom of a 9 × 2-inch round cake pan. Butter and line the pan. Butter the lining, then flour the pan, tapping out excess; set aside.
  • Make the dough: Whisk together 2 1/4 cups flour and the almond flour, baking powder, and salt in a medium bowl; set aside.
  • Put the butter and 1 1/2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 2 minutes. Add 3 egg yolks, 1 at a time, mixing well after each addition and scraping down the sides of the bowl. Add the wine, almond extract, and half the vanilla seeds; mix until combined, about 15 seconds. Add the flour mixture in 2 additions, mixing until just combined (do not overmix).
  • Divide the dough in half, and flatten each piece into a disk. Wrap the disks in plastic wrap. Refrigerate 1 hour.
  • Make the custard filling: Prepare an ice-water bath; set aside. Fit an electric mixer with the whisk attachment. Put 3 egg yolks and the remaining 6 tablespoons sugar in a clean mixing bowl; beat on medium speed until pale yellow and thickened. Add the remaining 5 tablespoons flour; beat on low speed until combined.
  • Bring the milk, remaining vanilla seeds, and zest to a boil in a medium saucepan over medium heat. Pour 1/2 cup hot milk mixture into the egg mixture, and beat on medium-low speed until combined. Stir the mixture into the remaining milk in the saucepan. Bring to a simmer over medium heat, stirring to reach the bottom and sides of the pan. Cook until thickened, 1 to 2 minutes. Set the pan in the ice-water bath; stir occasionally until cool, about 20 minutes.
  • Preheat the oven to 375°F. Press 1 piece of dough onto the bottom of the prepared pan and 1 1/2 inches up the sides. Spoon the custard on top, and spread into an even layer.
  • On a lightly floured surface, roll the remaining dough into an 11-inch circle. Drape over the pan; trim the edges flush with the pan. Gently press the edges of the top crust to meet the bottom crust; crimp the top edges with a fork to seal. Refrigerate the cake 30 minutes.
  • Beat the remaining egg yolk and the cream in a small bowl. Brush the top of the cake with egg wash; sprinkle with almonds. Bake until golden brown, about 35 minutes. Let cool completely in the pan on a wire rack. Invert the cake to unmold; peel off the parchment, and reinvert. Just before serving, dust the cake with confectioners' sugar. Serve with the strawberry-rhubarb sauce.
  • Strawberry-Rhubarb Sauce
  • Bring the rhubarb, sugar, and 1/4 cup water to a simmer in a medium saucepan over medium-high heat, stirring occasionally. Cook until the liquid is reduced by half, about 8 minutes. Stir in the strawberries and vanilla; cook until the berries are softened, about 3 minutes more. Serve the sauce warm or at room temperature.

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