Cranberry-almond torte - country living

10 servings

Ingredients

Quantity Ingredient
1½ cup Sliced natural almonds
6 Large eggs
½ cup Pkd unseasoned bread crumbs
2 tablespoons All-purpose flour
1 teaspoon Baking powder
⅔ cup Granulated sugar
Cranberry Filling and Topping (recipe follows)
½ cup Heavy cream
1 tablespoon Confectioners' sugar
¼ teaspoon Almond extract

Directions

1. Heat oven to 350'F. In shallow bak- ing pan or rimmed baking sheet, spread out almonds. Bake almonds 10 minutes or until golden brown, stirring once. Remove almonds from oven; cool.

2. Grease and flour three 9-inch-round baking pans. Separate eggs, placing whites in large bowl and yolks in small bowl; warm to room temperature.

3. Pick over almond slices and remove about half of the best slices for the side of the cake; set aside. In food processor, with chopping blade, process remaining almonds until finely ground. In small bowl, combine ground almonds, bread crumbs, flour, and baking powder.

4. Heat oven to 350'F. With electric mixer, beat egg whites until soft peaks form; gradually beat in ⅓ C sugar until stiff peaks form. Set beaten whites aside. With same beaters, beat egg yolks with remaining ⅓ C sugar until thick and pale yellow-about 5 minutes.

5. Stir almond mixture into beaten yolks. With rubber spatula, fold about 1 C beaten egg whites into almond-yolk mixture until well mixed; then fold yolk mixture into remaining beaten egg whites.

Divide batter among prepared pans, spreading evenly.

6. Bake 15 minutes or until cakes spring back when gently touched with fingertip. Cool cakes in pans on wire racks 10 minutes. Remove cakes from pans; cool completely on wire racks.

7. Meanwhile prepare Cranberry Filling and Topping.

8. To assemble cake: In small bowl, with electric mixer, combine cream, confectioners' sugar, and almond extract on iow speed just until mixed. At me- dium-high speed, beat until stiff peaks form.

Place one cake layer, top side down, on serving plate; spread with ½ C cranberry filling. Place another layer on top and spread with ½ C cranberry filling. Place remaining layer on top; spread side of cake and ½ inch around edge of top layer with whipped cream. Fill top center with any leftover filling then the cranberry topping.

9. Insert some almond slices around top edge of cake; pat remaining slices around side of cake. Refrigerate cake until serving time.

Cranberry Filling and Topping: In 2- quart saucepan, combine 1 C sugar and 2½ T cornstarch. Stir in ¼ C water. Heat to boiling, stirring constantly. Add 1 ½ 12-oz pk cranberries, picked over and rinsed (about 4 ½ C); return to boiling. Boil gently 1 minute, stirring occasionally, just until some berries begin to burst open.

Do not allow all berries to pop. Remove from heat. With slotted spoon remove berries from their sauce to bowl to cool for the topping. Pour sauce into measuring C and refrigerate until cold enough to spread on cake for the filling.

Country Living/Nov/90 Scanned & fixed by DP & GG

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