Caramel Almond Torte With Spiced Mango Compote Recipes

CARAMEL-ALMOND TORTE WITH SPICED MANGO COMPOTE

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.

PASSOVER DOUBLE CHOCOLATE ALMOND TORTE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Grease a 9-inch springform pan and dust with 1/2 teaspoon unsweetened cocoa powder.
• Melt chopped chocolate squares and butter in a heavy saucepan over low heat, stirring until smooth, 5 to 10 minutes.
• Whisk egg yolks and vanilla extract together in a large bowl.
• Gradually whisk chocolate and butter mixture into egg yolk mixture until well blended.
• Beat egg whites in a separate bowl with an electric mixer on high speed until soft peaks form. Gradually beat sugar into egg whites until sugar dissolves and egg whites hold stiff peaks.
• Fold 1/3 of the egg white mixture into chocolate mixture. Gently fold in remaining egg white mixture until just blended and batter is smooth and fluffy.
• Spread batter evenly into prepared springform pan.
• Bake in the preheated oven until sides begin to pull away from pan and top is set in center, about 25 minutes.
• Let torte cool in pan on a wire rack for 10 minutes before removing the sides of pan.
• Place chocolate chips into a microwave-safe bowl and heat in microwave on full power for 1 minute. Stir the chips. Continue to heat in 15-second intervals, stirring after each time, until the chocolate chips have melted and are warm and smooth. Do not overheat.
• Drizzle melted chocolate chips onto torte. Sprinkle crushed almonds and a dusting of confectioners' sugar and 1/2 teaspoon unsweetened cocoa powder, or as needed, onto the torte before serving..

TROPICAL LIME TORTE WITH MANGO COMPOTE

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.

ALMOND-MACAROON TORTE WITH CHOCOLATE FROSTING AND ORANGE COMPOTE

Steps:

• For orange syrup:
• Combine sugar, 1 cup water, and orange peel strips in medium saucepan. Stir over medium heat until sugar dissolves and syrup comes to boil. Reduce heat to medium-low and simmer 1 minute. DO AHEAD: Can be made 2 days ahead. Cover and chill syrup with peel strips.
• For almond macaroons:
• Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 325°F. Draw two 12 x 4-inch rectangles, spacing 2 inches apart, on each of 2 sheets of parchment paper (4 rectangles total). Turn over each parchment sheet onto large rimmed baking sheet (rectangles will show through). Spray parchment with nonstick spray.
• Place slivered almonds, 1 cup sugar, and coarse salt in processor. Scrape in seeds from vanilla bean halves. Blend until nuts are finely ground. Using electric mixer, beat egg whites in large bowl until soft peaks form. Add remaining 3 tablespoons sugar, 1 tablespoon at a time, and beat until stiff but not dry. Fold nut mixture into egg whites. Spread 1/4 of macaroon batter evenly within each rectangle, filling completely.
• Bake macaroon layers until golden and almost firm to touch in center, reversing sheets after 20 minutes, 35 to 40 minutes total. Cool on sheets.
• For frosting and compote:
• Place 10 tablespoons orange syrup in large saucepan and bring to simmer over medium-low heat (reserve remaining syrup). Add chocolate to saucepan and stir until chocolate is melted and smooth. Remove from heat. Cool until frosting begins to thicken, stirring often, 20 to 30 minutes.
• Place 1 macaroon layer on long platter. Spread 1/2 cup frosting evenly over. Top with another macaroon layer. Spread 1/2 cup frosting evenly over. Repeat 1 more time. Top with last macaroon layer, flat side up. Spread remaining frosting over top and sides of torte. Press sliced almonds onto sides of torte. DO AHEAD: Can be made 1 day ahead. Cover with foil tent; store at room temperature. Cover remaining syrup; chill.
• Thinly slice whole oranges crosswise into rounds. Cut slices into quarters and place in remaining reserved syrup for compote. Slice torte; place on plates. Spoon orange compote alongside.

ALMOND CHOCOLATE TORTE

Steps:

• Set aside 1 tablespoon almonds for garnish. Chop remaining almonds; sprinkle into a greased 9-in. springform pan. In a microwave, melt chocolate; stir until smooth. Cool slightly. , In a large bowl, beat cream cheese and sugar until smooth. Meanwhile, in a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved. Beat into cream cheese mixture. Beat in melted chocolate until smooth. Fold in whipped cream. , Pour into prepared pan. Sprinkle with reserved almonds. Cover and refrigerate for at least 3 hours.

MANGO ALMOND ICEBOX CAKE

Steps:

• For syrup, place water in a microwave-safe bowl; microwave on high 30 seconds. Stir in sugar and almond extract until sugar is dissolved; cool completely., Finely chop 1/4 cup mango chunks; place in a large bowl. Add cream cheese, confectioners' sugar and vanilla extract; beat until blended. In another bowl, beat cream until stiff peaks form; fold into mango mixture., To assemble, line bottom of a 9-in. springform pan with 11 ladyfingers; slowly drizzle with half of the syrup. Layer with half of each of the following: cream mixture, meringue cookies, remaining mango and almonds. Repeat layers, starting with remaining ladyfingers. Refrigerate, covered, 8 hours or overnight. To serve, loosen sides from pan with a knife; remove rim.

SPICED CREAMY CARAMEL-PEANUT TORTE

Steps:

• Heat oven to 350 degrees F. Spray 10- or 9-inch springform pan with CRISCO® Original No-Stick Cooking Spray. Press cookie dough on bottom and 1/4 inch up side of pan. Bake 16 to 23 minutes or until golden brown. Cool completely, about 45 minutes.
• Meanwhile, in large bowl, beat cream cheese, 2/3 cup of the caramel topping, the peanut butter and powdered sugar with electric mixer on medium speed until smooth. Beat in vanilla, cinnamon and nutmeg. Fold in whipped topping until well mixed. Fold in 1 cup of the peanuts. Cover; refrigerate until crust is completely cooled.
• Spoon cream cheese mixture over cookie crust. Freeze at least 30 minutes until set.
• Just before serving, top cheesecake with remaining 1/4 cup peanuts and drizzle with remaining 1/3 cup caramel topping. For easier cutting, wipe knife after each cut. Cover and refrigerate any remaining cheesecake.