Caramel Almond Ice Cream Torte Recipes

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CARAMEL-ALMOND TORTE WITH SPICED MANGO COMPOTE



Caramel-Almond Torte with Spiced Mango Compote image

Provided by Jayne Cohen

Categories     Cake     Dessert     Bake     Passover     Mango     Almond     Spring     Kosher     Cinnamon     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 18

Compote
1 1/4 cups sugar
1 1/4 cups water
1 1/2 tablespoons chopped peeled fresh ginger
1 tablespoon grated orange peel
1 tablespoon fresh lemon juice
1 cinnamon stick, broken in half
3 1-pound mangoes, peeled, pitted, cut into 3/4-inch pieces
Torte
2 1/4 cups slivered almonds (about 9 ounces), toasted, cooled
8 tablespoons sugar
1 tablespoon potato starch
1/4 teaspoon ground cinnamon
4 large eggs, separated
1 teaspoon almond extract
1/4 teaspoon salt
1/4 cup (1/2 stick) pareve kosher-for-Passover margarine
1/4 cup (packed) golden brown sugar

Steps:

  • For compote:
  • Combine first 6 ingredients in heavy medium saucepan. Bring syrup to boil over medium-high heat, stirring until sugar dissolves. Boil syrup 5 minutes. Pour into medium bowl; cool 30 minutes. Mix in mangoes. Cover and chill at least 2 hours and up to 4 days.
  • For torte:
  • Preheat oven to 375°F. Blend 1 3/4 cups almonds, 2 tablespoons sugar, potato starch, and cinnamon in processor until nuts are finely chopped, about 45 seconds. Using electric mixer, beat egg yolks, 2 tablespoons sugar, and almond extract in large bowl until very thick and pale in color, about 3 minutes. Fold almond mixture into yolk mixture.
  • Using clean dry beaters, beat egg whites, and salt in medium bowl until soft peaks form. Gradually add remaining 4 tablespoons sugar, beating until stiff but not dry. Fold large spoonful of whites into yolk mixture to lighten. Fold in remaining whites in 2 additions.
  • Transfer batter to 9-inch-diameter springform pan. Bake torte until puffed and golden brown and tester inserted into center comes out clean, about 30 minutes. Immediately invert pan onto rack. Cool torte (upside down) completely. (Can be made 1 day ahead. Cover and store right side up at room temperature.)
  • Melt margarine in heavy medium skillet over medium heat. Whisk in brown sugar. Cook until caramel bubbles and is smooth and thick, about 3 minutes. Mix in remaining 1/2 cup almonds. Spoon topping over torte. Cool 1 hour. (Can be made 6 hours ahead. Let stand at room temperature.)
  • Cut around pan sides to loosen torte; release pan sides. Place torte on platter. Serve with compote.

CARAMEL ALMOND ICE CREAM TORTE



Caramel Almond Ice Cream Torte image

No time to let the ice cream soften at room temperature? Microwave it in it's cardboard container, top removed, on high in 10 second intervals until it reaches the desired consistency.Unknown Source

Provided by Lynnda Cloutier @eatygourmet

Categories     Ice Cream & Ices

Number Of Ingredients 3

- 1/2 cup sliced almonds
- 1/2 gallon (4 pints) vanilla ice cream, softened
- 1 cup caramel sauce, slightly warmed, if thick

Steps:

  • Heat oven to 350. spread almonds on a rimmed baking sheet and toast, tossing occasionally til golden, 4 to 6 minutes. Let cool.
  • Press ice cream into a 9 inch springform pan. Freeze til slightly firm, 10 to 15 minutes Top ice cream with caramel sauce and almonds and freeze til firm, at least 1 hour an up to 2 days. to serve, remove torte from pan and cut it into wedges. Serves 12

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