Caramel Almond Torte With Spiced Mango Compote Food

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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.

LIME CURD AND TOASTED ALMOND TART WITH FRUIT COMPOTE



Lime Curd and Toasted Almond Tart with Fruit Compote image

Categories     Berry     Citrus     Egg     Fruit     Dessert     Bake     Lime     Almond     Spring     Engagement Party     Gourmet

Number Of Ingredients 19

For crust
2/3 cup sliced almonds, toasted until golden and cooled completely
1/4 cup sugar
1/4 teaspoon salt
1 cup vanilla wafer crumbs (from about twenty 1 1/2-inch cookies)
1/2 stick (1/4 cup) unsalted butter, softened
For filling
1 cup plus 1 tablespoon sugar
1 stick (1/2 cup) plus 1 tablespoon cold unsalted butter, cut into pieces
4 large eggs, beaten lightly
1/2 cup fresh lime juice (from about 4 limes)
1 tablespoon freshly grated lime zest (from about 2 limes)
For compote
3 cups fresh Bing cherries, cut into 1/4-inch dice
2/3 cup 1/4-inch dice fresh pineapple
1/2 mango, cut into 1/4-inch dice
2 firm-ripe apricots, peeled and cut into 1/4-inch dice
2/3 cup raspberries, picked over and quartered
1 teaspoon sugar

Steps:

  • Make crust:
  • Preheat oven to 350°F. and butter a 9-inch tart pan with a removable fluted rim.
  • In a food processor blend almonds, sugar, and salt until almonds are ground fine. In a bowl toss almond mixture with cookie crumbs and butter until combined well.
  • Sprinkle half of crumb mixture onto bottom of pan near rim, pressing evenly up side. Sprinkle remaining crumb mixture onto bottom and press evenly over bottom, joining edge. Bake crust in lower third of oven 10 minutes, or until a deeper shade of golden, and cool on a rack.
  • Make filling:
  • In a heavy saucepan cook sugar, butter, eggs, and lime juice over moderately low heat, whisking frequently, until thick enough to hold marks of whisk and first bubble appears on surface, 12 to 15 minutes. Immediately pour curd through a sieve into a bowl. Stir in zest and cool. Filling may be made 1 week ahead and chilled, its surface covered with plastic wrap.
  • Spoon filling evenly into crust and cover surface with a buttered round of wax paper. Chill tart, covered, at least 1 hour and up to 24.
  • Make compote:
  • In a bowl gently toss compote ingredients together and let stand 15 minutes.
  • Remove side of tart pan and transfer lime curd tart to a plate. Serve lime curd tart cut into wedges with fruit compote on the side.

TROPICAL LIME TORTE WITH MANGO COMPOTE



Tropical Lime Torte with Mango Compote image

Categories     Cake     Rum     Mixer     Fruit     Dessert     Bake     Quick & Easy     Cream Cheese     Lime     Mango     Spring     Chill     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 15

Torte
4 large eggs
3/4 cup plus 2 tablespoons sugar
1/2 cup fresh lime juice
1 tablespoon grated lime peel
1/2 cup dark rum
1 16-ounce frozen all-butter pound cake, thawed
2 8-ounce packages cream cheese, room temperature
Compote
1/2 cup water
1/2 cup sugar
1/2 cup fresh lime juice
1/2 teaspoon grated lime peel
4 large ripe mangoes (5 to 6 pounds), peeled, pitted, diced
Lime slices

Steps:

  • For torte:
  • Whisk eggs, 3/4 cup sugar, lime juice and lime peel in heavy medium saucepan to blend. Whisk over medium-high heat until mixture thickens and just comes to boil, about 6 minutes. Transfer lime curd to small bowl; press plastic wrap directly onto surface. Chill until very cold, at least 3 hours and up to 3 days.
  • Line 9 1/4x51/4x23/4-inch loaf pan with 2 layers of plastic wrap, leaving long overhang. Stir rum and remaining 2 tablespoons sugar in small bowl until sugar dissolves. Trim brown layer from outside of cake. Cut cake horizontally into 3 equal layers. Beat cream cheese in large bowl until fluffy; gently fold in cold lime curd.
  • Trim bottom cake layer to fit pan bottom; reserve cake trimmings. Brush layer on both sides with 1/3 of rum syrup. Place in pan; spread 1 1/2 cups lime curd mixture over top. Brush second cake layer on both sides with 1/3 of rum syrup. Place in pan; spread remaining lime curd mixture over top. Brush third cake layer on both sides with remaining rum syrup. Place on lime curd mixture; press to adhere. Press reserved cake trimmings around sides. Cover torte with plastic overhang. Refrigerate torte at least 1 and up to 2 days.
  • For compote:
  • Stir first 4 ingredients in large bowl until sugar dissolves. Mix in mangoes.
  • Cover; chill up to 1 day.
  • Using plastic as aid, lift torte out of pan and unwrap. Cut crosswise into 12 slices. Arrange slices on plates. Top with compote. Garnish with lime slices.

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