Raspberry-almond torte with raspberry sauce

10 servings

Ingredients

Quantity Ingredient
2 cups Ground Vanilla Wafers
1½ cup Slivered Almonds; coarsely chopped
6 tablespoons Unsalted Butter; melted
2 tablespoons Sugar
6 larges Egg Yolks
½ cup Sugar
6 tablespoons Raspberry Liqueur
2½ cup Whipping Cream; chilled
6 tablespoons Powdered Sugar
1 tablespoon Vanilla Extract
12 ounces Bag Whole Frozen Raspberries thawed
¼ cup Sugar
1 tablespoon Raspberry Liqueur
½ pint Basket Fresh Raspberries
Toasted Almonds; sliced
Mint Sprigs

Directions

CRUST

FILLING

SAUCE

Butter a 9 x 2½" springform pan. Mix all crust ingredients in a large bowl. Press crumb mixture onto bottom and sides of prepared pan.

Blend egg yolks, sugar and liqueur in a large bowl. Place bowl over saucepan of boiling water. Whisk egg mixture until thick and creamy, about 4 minutes. Remove bowl from heat. Continue whisking until cook, about 5 minutes. Using an electric mixer, beat cream, powdered sugar, and vanilla in another large bowl until stuff peaks form. Fold cream mixture into egg mixture. Pour filling into crust and freeze overnight. (Torte can be prepared up to 3 days ahead. Cover with plastic.)

Puree thawed frozen raspberries, sugar, and liqueur in a blender until smooth. Strain. (Can be prepared up to 2 days ahead. Cover and refrigerate.)

Release sides from springform pan. Arrange fresh berries, sliced almonds and mint on top of torte. Let soften at room temperature 15 minutes. Cut into slices. Pass sauce separately.

Source: Gourmet Magazine Typed bu Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

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