Caramel Almond Torte With Spiced Mango Compote Recipes

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.

Steps:

• Line two 6-in. round baking pans with parchment; coat with cooking spray. In a small bowl, lightly beat egg yolks. Set aside 1 tablespoon. Add cider, vanilla, baking powder, cinnamon and 1/2 cup sugar to remaining yolks. , In another bowl, beat egg whites on medium until soft peaks form. Beat in remaining sugar, about 1 tablespoon at a time, on high until stiff peaks form and sugar is dissolved. Fold a fourth of the whites into batter; then fold in remaining whites. Fold in crumbs and almonds., Gently spoon into prepared pans. Bake at 325° for 20-25 minutes or until cake springs back when lightly touched. Cool for 10 minutes; remove from pans to wire racks. Cool completely., In a saucepan, combine the brown sugar, cornstarch, butter and 2 tablespoons cider. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened. Stir a small amount into reserved yolk; return all to pan. Bring to a gentle boil, stirring constantly. Cool., In a small bowl, beat cream cheese until fluffy. Beat in 2 tablespoons caramel sauce until smooth. Spread over 1 cake; top with remaining cake. Add remaining cider to remaining caramel sauce to achieve drizzling consistency., Beat cream until it begins to thicken. Add sugar and vanilla; beat until soft peaks form. Frost top and sides of cake. Drizzle with caramel sauce.

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.

Steps:

• Heat oven to 350 degrees. Oil a 9-inch round or square pan and set aside. Using a stand mixer, whisk egg whites until stiff but not dry, and set aside.
• In a medium bowl, combine egg yolks and sugar, and whisk to blend. Whisk in almond extract and oil. Add almond flour and cardamom. Gently stir a third of the whites into the batter, then gently fold in the rest until just incorporated.
• Pour batter into prepared pan. Bake until a toothpick inserted in the center comes out clean, about 50 minutes. Allow to cool for 10 minutes, then remove from pan and finish cooling on a rack. To decorate, dust with confectioners' sugar and chopped pistachios.