Almond Blitz Torte
1/3 cup + 1/4 c. sliced almonds
1 1/4 cups sifted cake flour
1 1/4 teaspoons baking powder
1/8 teaspoon salt
2 large eggs, separated + 4 large whites room temperature
2 tablespoons oil
1 teaspoon vanilla
1 teaspoon almond extract
3/4 cup sugar
1/4 cup skim milk, warmed
1/4 teaspoon cream of tartar
1 cup + 1 tbl. superfine sugar
1 teaspoon cinnamon
1 cup plain lowfat yogurt, drain for 4 hours in cheesecloth
3 tablespoons seedless raspberry jam
1 pint fresh raspberries
Make the cake: Preheat the oven to 350ºF. Coat two 8-inch cake pans
with cooking spray and line the bottoms with wax paper or parchment
paper. Coat the paper with cooking spray and dust lightly with
flour. In a pie plate, toast 1/4 cup of the almonds for about 8
minutes, or until fragrant. Let cool slightly, then finely chop the
nuts. In a bowl, sift together the flour, baking powder and salt.
In a medium bowl, using an electric mixer, beat the egg yolks with
the oil and the extracts until blended. Add 1/2 cup of the
granulated sugar and beat until pale yellow. Gradually beat in the
warm milk on low speed; increase the speed to medium and beat for 1
minute. In a clean bowl, beat 2 of the egg whites until foamy.
Gradually add the remaining 1/4 cup of granulated sugar and beat
until stiff peaks form. Fold in the finely chopped almonds.
Alternate folding the beaten whites and the dry ingredients into the
yolk mixture. Divide the cake batter between the prepared pans and
smooth the tops.
In a clean bowl, beat the remaining 4 egg whites with the cream of
tartar until foamy. Gradually add 1 cup of the superfine sugar and
beat until stiff. Spread the meringue evenly over the batter.
Combine the remaining 1 tablespoon of superfine sugar with the
cinnamon and sprinkle over the meringue. Sprinkle the 1/3 cup of
sliced almonds over 1 of the cakes. Bake the cakes for about 30
minutes, until the meringue is lightly colored and crisp. Let cool
on wire racks for 10 minutes. Run a knife around the sides of the
pans. Turn the cakes out onto plates, then invert them onto a rack
to cool completely.
Prepare the filling: Combine the thickened yogurt with the jam. Set
the cake layer without almonds on a large plate, meringue side down.
Spread the raspberry-yogurt filling on the cake and arrange most of
the raspberries in a single layer. Cover with the second layer of
cake, meringue side up, top with the remaining berries and serve.