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Raspberry-Almond Torte w/ Ganache




Source of Recipe


Cooking Light






List of Ingredients



• Cake:
  
• 6 Tbsp butter, softened
  
• 2 Tbsp almond paste
  
• 1 cup granulated sugar, divided
  
• 3 large eggs
  
• 3/4 cup all-purpose flour
  
• 1/4 tsp salt
  
• 4 large egg whites
  
• 
  
• Filling:
  
• 1/4 cup fresh lemon juice
  
• 1 (10 oz) jar seedless raspberry preserves
  
• 1/2 cup powdered sugar, sifted
  
• 
  
• Ganache:
  
• 1/2 cup granulated sugar
  
• 1/4 cup unsweetened cocoa
  
• 1/3 cup fat-free milk
  
• 1 (4 oz) bar semi-sweet chocolate, chopped
  






Instructions



1. Preheat oven to 350 degrees.
   
2. Coat a 15x10-inch jelly roll pan with cooking spray; line bottom with parchment paper. Coat parchment paper with cooking spray.
   
3. To prepare cake, place butter and almond paste in a large bowl; beat with a mixer at medium speed 2 minutes or until blended. Add 1/2 cup sugar, beating until well blended (about 3 minutes). Add eggs, 1 at a time, beating well after each addition.
   
4. Lightly spoon flour into dry measuing cups; level with knife. Combine flour and salt, stirring with a whisk. Add flour mixture to butter mixture, beating just until combined.
   
5. Place egge whites in a large bowl. Using clean, dry beaters, beat egg whites with a mixer at high speed until foamy. Gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold egg whites into batter; pour batter into prepared pan.
   
6. Bake at 350 degrees for 18 minutes or until cake springs back when touched lightly. Cool. Invert cake onto wire rack. Remove parchment paper. Cut cake into 4 (10x3 3/4-inch) rectangles.
   
7. To prepare filling, combine juice and raspberry preserves, stirring with a whisk. Add powdered sugar, stirring until smooth. Reserve 3/4 cup raspberry mixture. Place 1 cake rectangle on a cake platter; spread with 1/4 cup raspberry mixture, leaving 1/4-inch border. Repeat procedure with remaining cake and raspberry mixture, ending with cake.
   
8. To prepare ganache, combine 1/2 cup granulated sugar, cocoa, and milk in medium saucepan over medium heat; bring mixture to a boil; stirring frequently. Cook 1 minute, stirring constantly. Remove from heat, and add chocolate, stirring until smooth. Spread ganache evenly over top and sides of cake; let stand 20 minutes or until set. Serve with reserved raspberry mixture with torte.
   






Final Comments


Yield: 12 servings