BANANA TORTE
Handed down from my mother, one of my favorite dessert recipes. Definitely not low cal - but worth it.
Provided by Minxkat1
Categories Dessert
Time 1h20m
Yield 12-15 serving(s)
Number Of Ingredients 8
Steps:
- Combine crumbs with melted butter.
- Pat into bottom of large rectangular baking dish.
- Place in fridge.
- Let stand one hour.
- Using electric mixer,beat butter with eggs, icing sugar and vanilla for 10-15 minutes until it looks like a frosting.
- Spread on top of graham crust.
- Placed sliced bananas over the top of creamed mixture.
- Then spread cool whip over bananas.
- Place in fridge, let stand at least four hours before cutting into squares and serving.
UKRAINIAN WALNUT-ALMOND TORTE
Make and share this Ukrainian Walnut-Almond Torte recipe from Food.com.
Provided by Olha7397
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- FOR THE WALNUT TORTE: Beat the egg yolks until light. Add the sugar gradually and beat until thick and fluffy. Stir in the nuts and bread crumbs.
- Beat the egg whites until stiff and fold gently into the mixture.
- Butter 2, (9 inch )deep layer pans (shallow pans may cause the batter to run over in the oven) with soft butter and sprinkle with fine bread crumbs.
- Spoon the batter into the pans. Bake 350 degrees F.,for 30 to 35 minutes, or until done when tested.
- Remove from the pans and place on a cake rack.
- FOR THE ALMOND LAYER: Beat the egg yolks until light. Add the sugar gradually and continue beating until thick and fluffy. Beat in the lemon rind and juice. Stir in the almonds and bread crumbs.
- Beat the egg whites until stiff and fold gently into the mixture. Spoon the batter into a deep, buttered layer cake pan sprinkled with bread crumbs.
- Bake in a moderate oven (350 degrees F.) for 30 to 35 minutes or until done. Remove from the pan and place on a cake rack. Prepare the following filling.
- FOR THE FILLING: BLEND the egg yolks with 1/2 cup of the sugar in a saucepan; cook this mixture OVER simmering water, stirring constantly, until it thickens.
- Remove it from the heat and cool.
- Cream the butter, add the remaining 1 cup of sugar gradually, and continue creaming until smooth.
- Blend in the yolk-sugar mixture, coffee, and vanilla. Beat thoroughly.
- Spread this filling between the 3 layers of the torte, on the sides, and over the top. Decorate with toasted, slivered almonds.
Nutrition Facts : Calories 482.2, Fat 30.3, SaturatedFat 8.3, Cholesterol 247.8, Sodium 192.3, Carbohydrate 44, Fiber 2.3, Sugar 37.3, Protein 12
LEMON-ALMOND BUTTER CAKE
This buttery almond cake with lemon curd baked inside is like the ultimate citrus tart, without the heartbreak of pie crust. It's fancy enough to be served as a dinner party dessert, yet substantial enough to be served with Sunday brunch. (Bonus: you'll have several tablespoons of lemon curd left over. It's delicious on toast or pancakes.)
Provided by Regina Schrambling
Categories brunch, snack, cakes, dessert
Time 2h30m
Yield 8 servings
Number Of Ingredients 14
Steps:
- For the curd, combine zest, juice, sugar and eggs in a heatproof bowl, and beat well. Add butter, and place over a saucepan full of simmering water. Cook, stirring constantly with a rubber spatula or wooden spoon, until mixture thickens into curd, about 5 minutes. Strain into a bowl, and press plastic wrap onto surface to keep skin from forming. Refrigerate until cool, at least 1 1/2 hours.
- Heat oven to 350 degrees. Grease 9-inch spring-form pan with 1 tablespoon butter, and dust with 1 tablespoon flour, shaking out excess.
- With an electric mixer, cream the remaining butter and 1 cup sugar together until light and fluffy. Sift together the remaining flour, baking powder and salt, and stir in. In a separate bowl, whisk eggs until they start to foam. Do not overbeat or the cake will be tough. Add eggs and ground almonds to batter, and mix well.
- Scrape batter into the prepared pan. Drop 8 individual tablespoons lemon curd around perimeter of batter, leaving a 1-inch border, and taking care to space drops evenly. Drop 3 to 4 tablespoons curd into center of batter. Refrigerate remaining curd for another use. Sprinkle cake with toasted almonds and 1 to 2 tablespoons sugar, depending on taste.
- Bake until cake is toasty brown on top and a toothpick inserted into cake (not curd) comes out clean, about 40 minutes. Let cool on rack 10 minutes, then remove sides of pan, and cool completely.
- Whip cream with almond liqueur. Present cake at table, and offer whipped cream on the side.
Nutrition Facts : @context http, Calories 563, UnsaturatedFat 13 grams, Carbohydrate 66 grams, Fat 31 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 16 grams, Sodium 227 milligrams, Sugar 50 grams, TransFat 1 gram
COPYCAT OF PRANTL'S BURNT ALMOND TORTE
This is a copycat recipe I found in the paper of the famous Burnt Almond Torte from Prantl's bakery in Shadyside, a neighborhood of Pittsburgh. This is the best Burnt Almond Torte you will ever taste! As close to the original as it gets.
Provided by KellyMac6
Categories Dessert
Time 2h45m
Yield 1 torte, 8 serving(s)
Number Of Ingredients 23
Steps:
- Preheat oven to 350 degrees.
- Grease two 8-by-2-inch round cake pans.
- For the cake:
- Sift the flour, baking powder, baking soda and salt together into a bowl and set aside.
- Cream the butter and sugar in a large bowl with an electric mixer at medium speed until light and fluffy, about 5 minutes.
- Reduce the speed to medium-low. Add the eggs, one at a time, beating 30 seconds between additions.
- Add alternating increments of the flour mixture and buttermilk and vanilla, blending well after each addition; this should take about 3 to 5 minutes.
- Divide the batter evenly between the prepared pans.
- Bake for about 30 minutes, until a cake tester comes out clean.
- Cool in pans, on wire racks, for 10 minutes, unmold the cakes and let cool completely.
- Note: The cake recipe makes two 8-inch round cake layers. Only one is used for this recipe.
- To make the brittle:
- Combine the granulated sugar, honey and water in a medium-sized saucepan. Bring to a boil over medium heat, stirring to dissolve sugar.
- Boil, without stirring, until the mixture turns a deep amber color, about 10 minutes.
- Remove the pan from the heat and immediately stir in the toasted almonds, butter and baking soda.
- Mix with a wooden spoon just until the butter melts and the foaming subsides.
- Pour the mixture into a nonstick or lightly greased baking sheet and set aside to cool.
- Once the brittle has hardened, break it up and crush to fine crumbs in a food processor.
- Store in a covered container in the refrigerator until ready to use.
- To make the custard cream:
- In a heavy saucepan over medium- low heat, heat milk to barely simmering.
- Meanwhile, combine egg yolks, sugar and cornstarch in a medium mixing bowl. Whisk to blend smoothly.
- Stir the heated milk into the egg mixture; return mixture to saucepan.
- Bring back to a boil, over medium-low heat, whisking constantly; boil 1 minute.
- Remove pan from heat; add butter and vanilla, stirring to melt the butter.
- Transfer custard to a bowl; place a piece of waxed paper directly on top to prevent a crust from forming and refrigerate until cold.
- Whip the cream and confectioners' sugar until stiff peaks form.
- Fold into the chilled custard and refrigerate until ready to use.
- To assemble cake:
- Cut the cake in half horizontally.
- Place one layer on a cake plate, spread cake with cold custard cream and sprinkle with brittle crumbs.
- Cover with the remaining layer of cake.
- Spread the remaining custard cream over cake, applying a thinner coat to the sides, then the top.
- Chill for at least 1 hour before garnishing.
- To garnish, press brittle crumbs onto the sides of the cake with the palm of your hand and sprinkle a layer of crumbs on the top. Refrigerate until ready to use.
- Note: To toast nuts, arrange in a single layer on a baking pan. Bake in a 375-degree oven until golden brown, about 7 to 10 minutes. Allow nuts to cool before using.
Nutrition Facts : Calories 736.5, Fat 33.1, SaturatedFat 17.6, Cholesterol 234.6, Sodium 406, Carbohydrate 100.2, Fiber 1.6, Sugar 61.6, Protein 11.6
PAN-BAKED LEMON-ALMOND TART
This flourless, crustless tart is rich, moist, sweet and and prepared almost entirely on the stovetop (with the exception of a few minutes spent under the broiler to crisp the top). It is the ideal decadent breakfast, a new twist on the classic coffeecake or last-minute dessert.
Provided by Mark Bittman
Categories quick, dessert
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees. In a bowl, combine eggs, sugar, salt, ground almonds, cream, sliced almonds, lemon zest and juice.
- Melt butter in an 8-inch ovenproof skillet over low heat; when foam has subsided, add almond mixture to pan, tilting pan to distribute batter evenly. Continue to cook tart on stovetop until edges just begin to set, then put pan in oven and finish cooking, about 10 to 15 minutes more.
- When tart is done, put it in broiler for about a minute or until just golden on top. Sprinkle with powdered sugar and sliced almonds. Serve.
Nutrition Facts : @context http, Calories 409, UnsaturatedFat 13 grams, Carbohydrate 36 grams, Fat 27 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 12 grams, Sodium 147 milligrams, Sugar 33 grams, TransFat 0 grams
ALMOND TORTE
Reduced-fat sour cream, egg whites and applesauce lighten up this gorgeous almond torte. A creamy custard filling lends richness. -Kathy Olsen, Marlborough, New Hampshire
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 20
Steps:
- In a double boiler or metal bowl over simmering water, constantly whisk the sugar, cornstarch, sour cream and egg yolks until mixture reaches 160° or is thick enough to coat the back of a spoon. , Remove from the heat; stir in butter and extracts until blended. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line two 8-in. round baking pans with waxed paper. Coat sides and paper with cooking spray; sprinkle with flour and set aside., In a large bowl, beat butter and 1/2 cup sugar until blended, about 2 minutes. Add egg yolks; mix well. Beat in the milk, applesauce and vanilla (mixture may appear curdled). Combine the flour, baking powder and salt; add to butter mixture. Transfer to prepared pans; set aside., Using clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over batter; sprinkle with almonds and cinnamon., Bake at 350° for 25-30 minutes or until meringue is lightly browned. Cool in pans on wire racks for 10 minutes (meringue will crack). Loosen edges of cakes from pans with a knife. Using 2 large spatulas, carefully remove 1 cake to a serving plate, meringue side up; remove remaining cake to a wire rack, meringue side up. Cool cakes completely., Carefully spread custard over cake on serving plate; top with remaining cake. Store in the refrigerator.
Nutrition Facts : Calories 215 calories, Fat 8g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 99mg sodium, Carbohydrate 32g carbohydrate (24g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
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