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Prep Time: 45 Minutes Cook Time: 25 Minutes |
Ready In: 70 Minutes Servings: 16 |
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Reduced-fat sour cream, egg whites and applesauce lighten up this gorgeous torte. A creamy custard filling lends richness. Ingredients:
1/3 cup sugar |
1 tablespoon cornstarch |
1/2 cup reduced-fat sour cream |
3 egg yolks |
1 tablespoon butter |
1 teaspoon vanilla extract |
1/2 teaspoon almond extract |
cake: |
4 egg whites |
1/3 cup butter, softened |
1-1/2 cups sugar, divided |
2 egg yolks |
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 |
Directions:
1. 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.
2. Remove from the heat; stir in butter and extracts until blended. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.
3. 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.
4. 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.
5. 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.
6. 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 two large spatulas, carefully remove one cake to a serving plate, meringue side up; remove remaining cake to a wire rack, meringue side up. Cool cakes completely.
7. Carefully spread custard over cake on serving plate; top with remaining cake. Store in the refrigerator. Yield: 16 servings.
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