Almond Torte with Crème Anglaise and Fresh Berry Drizzle
Utilizing Lindsey R. Shere's torte recipe from the Chez Panisse Desserts cookbook, and pairing with the fresh fruit, especially berries (but stone fruit works as well) we find in our gardens, this recipe offers the decadence and simplicity that will leave you disbelieving how easy it was to make.
Ingredients
Almond Paste
- 1 3/4 cup almond flour
- 1 1/2 cup confectioner's sugar (powdered sugar)
- 1-1/2 tsp almond extract
- 1/8 tsp salt
- 1 large egg white
Almond Torte
- 1 1/4 cup sugar
- 7/8 cup almond paste (@ 8 ounces) recipe above
- 1 cup room temperature unsalted butter
- 1 1tsp vanilla extract
- 6 large eggs
- 1 cup all purpose or pastry flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
Fresh Berry Drizzle
- 1-2 cups fresh fruit (berries or peaches or your favorite fruit!)
- 1-3 Tbsp fine sugar (regular sugar works as well)
Crème Anglaise
- 1 cup whole milk or heavy cream
- 1 1/2 Tbsp sugar
- 1 large egg yolk use the yolk from the egg white used in the almond paste
Instructions
Almond Paste
- In a food processor, combine the sugar and almond flour.
- Add the egg white, almond extract and salt and pulse until all combined. Remove from the processor. Use what is needed in the recipe (7/8 cup) and save/freeze the rest.
Almond Torte
- Preheat your oven (fan or convection if possible) to 325 Fahrenheit (160-165 Celsius).
- Prepare a springform cake pan (9") by butter the inside walls and a little bit of butter on the bottom to hold the parchment round. Place the parchment round on the bottom of the pan. Set aside.
- Using a food processor, combine the sugar and almond paste until evenly combined. Then add the butter (cut into rough cubes) and vanilla until slightly creamy and if the butter is very warm, it will be slightly fluffy. Add the eggs one at a time, pulsing in between each egg being added.
- In a small separate mixing bowl, combine the dry ingredients, flour, salt and baking powder. Then add to the food processor with the wet ingredients. Pulse until all combine and resembles a lovely yellow batter.
- Pour into the springform pan. Using a spatula, evenly spread the batter on the top, then place in the oven for one hour or until a knife placed in the center of the cake comes out clean. In my oven, it only takes 50 minutes, so begin checking around 45 minutes. This will not deflate the rising of the cake. You want the cake to remain slightly springy when you touch it, so be sure not to overt-bake it.
- Remove from the oven and using the back-side of a butter knife, run the blade around the edges of the cake to make sure when you remove the springform component, everything stays in tact. Carefully remove the springform and then the bottom of the pan, leaving the parchment if you would like as it can be easily removed later.
Fresh Berry/Fruit Drizzle
- Make the fruit drizzle while the cake is baking.
- Take 1/4 of your fruit, having hulled the strawberries if using them, (clean, remove the stems and/or pits/stones) and mash with a mortar and pestle or something similar until the fruit being mashed resembles jam. Then add the remaining 3/4 of the fruit to the mashed fruit and toss with 1-3 tablespoons of sugar to your taste preference. Set aside on the counter to wait until the cake is served.
Crème Anglaise
- Split the vanilla bean and scrap the seeds out into the milk that you will have poured into the small sauce pan. Leave the bean in the milk as well and add the sugar. Bring to a medium heat.
- Whisk your egg yolk just to break down the yolk, but not to the point of frothiness.
- Once the milk mixture is warm, take a tablespoon of it and add it to the egg yolk to temper. Mix together and then add the yolk that was tempered into the milk mixture and whisk gently until the right thickness is reached. You don't want the yolk to scramble, so keep the heat at medium. You will know the crème anglaise is done when you can run your finger on the back of a spoon through the crème and it leaves a clear line, so somewhat opaque, but not like frosting.
- Remove from the stove and pour into a serving vessel. Cover with plastic wrap and place in the refrigerator until ready to pour on the cake servings to be enjoyed.
Serving and Preparing the Cake
- Place the cake on a serving platter. Dust with confectioners' sugar (powdered sugar) and if desired, edible flowers.
- Reserve the fruit drizzle and crème anglaise for when each piece is served so the cake doesn't get soggy.
- When serving each slice, place a tablespoon or two on each plate and then place the slice on top of the crème anglaise, then, if desired add a bit more crème on top, followed by the fruit drizzle. Serve and enjoy! Oh! Don't forget either a hot cuppa or a lovely liqeuor.