Almond And Marmelade Torte With Lattice Crust Recipes

ALMOND AND MARMELADE TORTE WITH LATTICE CRUST

Steps:

• For crust:
• Whisk flour, almond flour, and salt in medium bowl to blend. Whisk egg yolks and 2 tablespoons whipping cream in small bowl to blend. Using electric mixer, beat butter, powdered sugar, and lemon peel in large bowl until well blended; beat in yolk mixture. Beat in flour mixture just until incorporated. Transfer dough to lightly floured surface (dough will be slightly sticky). Divide dough into 2 pieces, 1 slightly larger than the other. Using floured hands, gather each piece together; shape each into disk. Wrap dough disks separately in plastic and chill at least 1 hour. DO AHEAD: Can be made 2 days ahead. Keep chilled. Soften dough slightly at room temperature before rolling out. Roll out larger dough disk on floured parchment paper to 9-inch round. Transfer crust to 10-inch-diameter tart pan with removable bottom. Using fingertips, press crust evenly over bottom and up sides of pan. Chill crust until firm, at least 20 minutes. Roll out second dough disk on floured parchment paper to 10-inch round. Transfer dough, still on parchment, to baking sheet. Using fluted pastry wheel, cut dough round into ten to twelve 1/2-inch-wide strips. Chill strips until firm, about 15 minutes or up to 1 day.
• Roll out larger dough disk on floured parchment paper to 9-inch round. Transfer crust to 10-inch-diameter tart pan with removable bottom. Using fingertips, press crust evenly over bottom and up sides of pan. Chill crust until firm, at least 20 minutes. Roll out second dough disk on floured parchment paper to 10-inch round. Transfer dough, still on parchment, to baking sheet. Using fluted pastry wheel, cut dough round into ten to twelve 1/2-inch-wide strips. Chill strips until firm, about 15 minutes or up to 1 day.
• For filling:
• Position rack in center of oven and preheat to 350°F. Whisk flour, baking powder, cloves, and salt in medium bowl to blend. Combine almond paste and sugar in processor; blend until mixture resembles fine sand, about 1 minute. Transfer almond-paste mixture to another medium bowl; add butter and beat until blended. Add eggs 1 at a time, beating until smooth after each addition. Add flour mixture and beat just until blended.
• Spread 3/4 cup marmalade evenly over bottom of chilled unbaked crust. Spoon almond filling atop marmalade; spread evenly to cover marmalade. Using metal spatula, carefully transfer 5 to 6 dough strips, 1 strip at a time, to torte and place atop almond filling, spacing evenly (dough will be fragile). Form lattice by arranging remaining 5 to 6 dough strips at right angles to first strips. Trim dough strips even with crust edges; pinch lightly to seal.
• Bake torte until filling is deep golden brown and crust is golden, about 50 minutes (almond filling will puff up between lattice strips during baking). Transfer torte to rack and let cool completely in pan.
• Bring remaining 1/2 cup orange marmalade and 1 tablespoon water to boil in small saucepan, stirring often. Simmer 1 minute. Pour mixture through strainer into small bowl, pressing on solids to extract liquid; discard solids in strainer. Brush marmalade liquid over top of torte for glaze. DO AHEAD: Can be made 1 day ahead. Cover with cake dome or wrap loosely in foil; store at room temperature.
• For grand marnier cream:
• Using electric mixer, beat all ingredients in medium bowl until soft peaks form. DO AHEAD: Can be made 2 hours ahead. Cover and chill. Rewhisk to thicken slightly, if necessary, before using. Remove pan sides from torte. Transfer torte to platter. Serve with Grand Marnier whipped cream.
• Sometimes labeled "ground almonds"; available at specialty foods stores and natural foods stores.
• **Available in the baking aisle of most supermarkets and at specialty foods stores.

ALMOND MERINGUE TORTE WITH PRALINE BUTTERCREAM

Steps:

• Preheat oven to 350°F. and butter and flour two 8- or 9-inch round cake pans, knocking out excess flour.
• Make meringue layers:
• In a bowl with an electric mixer beat whites until they hold soft peaks. Add sugar in a slow stream, beating until meringue holds stiff, glossy peaks. Fold in almonds and sift flour over meringue. Fold in flour gently but thoroughly and divide meringue between cake pans, smoothing it evenly. Bake layers in middle of oven 30 to 35 minutes, or until pale golden and firm to the touch. Invert layers onto racks and cool.
• Make praline:
• Line a baking sheet with foil.
• In a dry heavy saucepan cook sugar over moderate heat, stirring with a fork, until melted and cook, without stirring, swirling pan, until a golden caramel. Remove pan from heat and stir in almonds and hazelnuts. Immediately pour mixture onto baking sheet tilting baking sheet to make a thin layer and cool completely. Break praline into pieces and transfer to a plastic bag. Crush praline coarse with a rolling pin. Praline may be made 1 week ahead and kept in an airtight container at room temperature.
• Make buttercream:
• In a small heavy saucepan simmer milk, sugar, and vanilla bean if using, stirring, until sugar is dissolved. In a bowl whisk yolks and add milk mixture in a stream, whisking. Transfer mixture to pan and cook over low heat, stirring, until a candy thermometer registers 170°F. Pour mixture through a fine sieve into another bowl and cool completely. In a bowl with an electric mixer beat butter until light and fluffy and beat in custard, a little at a time, until smooth. Beat in 1/2 cup praline (reserving remaining praline for another use) and vanilla extract if using.
• Assemble torte:
• Stack meringue layers, spreading some buttercream generously between them. Spread remaining buttercream on top and side of torte. Press chopped toasted almonds onto top and side of torte and sprinkle top with confectioners' sugar. Torte may be made 1 day ahead and chilled, covered. Let torte stand at cool room temperature 2 hours before serving.