Orange Almond Torte With Orange Sauce And Marsala Cream Recipes

Steps:

• Preheat oven to 375°F. Butter 8-inch-diameter springform pan. Line bottom of pan with parchment. Butter parchment; dust with flour. Beat 1/2 cup butter in large bowl until fluffy. Gradually add sugar, beating until blended. Add egg, then yolks, 1 at a time, beating well after each addition. At low speed, beat in almonds, flour, orange juice, peel, coriander and salt, scraping down sides of bowl occasionally.
• Using clean dry beaters, beat whites in medium bowl until stiff but not dry. Fold whites into batter in 2 additions. Transfer to prepared pan.
• Bake cake until top is golden and tester inserted into center comes out clean, about 40 minutes. Cool cake in pan on rack.(Can be made 1 day ahead. Cover and let stand at room temperature.)
• Beat whipping cream and 2 tablespoons sugar in medium bowl until soft peaks form. Mix in Marsala.
• Dust cake with powdered sugar. Cut cake into wedges and serve with Orange Sauce and Marsala cream.
• Whisk juice and cornstarch in bowl until cornstarch dissolves. Melt butter in heavy small saucepan over medium-high heat. Whisk in sugar, orange peel and orange juice mixture. Whisk until sauce boils and thickens slightly, about 4 minutes. Remove from heat and cool. (Can be made 2 days ahead. Cover and chill. Bring to room temperature before serving.)
• Orange sauce makes about 1 1/4 cups.

Steps:

• For cake:.
• Preheat oven to 375°F.
• Butter 8-inch-diameter springform pan. Line bottom of pan with parchment. Butter parchment; dust with flour.
• Beat 1/2 cup butter in large bowl until fluffy. Gradually add sugar, beating until blended.
• Add egg, then yolks, 1 at a time, beating well after each addition.
• At low speed, beat in almonds, flour, orange juice, zest, coriander and salt, scraping down sides of bowl occasionally.
• Using clean dry beaters, beat whites in medium bowl until stiff but not dry. Fold whites into batter in 2 additions. Transfer to prepared pan.
• Bake cake until top is golden and tester inserted into center comes out clean, about 40 minutes. Cool cake in pan on rack.(Can be made 1 day ahead. Cover and let stand at room temperature.).
• Dust cake with powdered sugar. Cut cake into wedges and serve with Orange Sauce and Marsala cream.
• For cream:.
• Beat whipping cream and 2 tablespoons sugar in medium bowl until soft peaks form. Mix in Marsala.
• For orange sauce:.
• Whisk juice and cornstarch in bowl until cornstarch dissolves.
• Melt butter in heavy small saucepan over medium-high heat.
• Whisk in sugar, orange zest and orange juice mixture.
• Whisk until sauce boils and thickens slightly, about 4 minutes. Remove from heat and cool. (Can be made 2 days ahead. Cover and chill. Bring to room temperature before serving.).

Steps:

• Squeeze enough juice from 1/2 orange to measure 2 tablespoons. Cut peel, including all white pith, from remaining 4 oranges with a sharp knife and discard, then cut oranges crosswise into 1/4-inch-thick slices.
• Cook sugar in a dry small heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel. Add juice and wine carefully (caramel will harden and steam vigorously). Cook over moderately low heat, stirring, until caramel is dissolved, about 5 minutes. Remove sauce from heat.
• Arrange orange slices, overlapping, in 4 shallow bowls and spoon sauce over fruit. Let macerate at least 30 minutes before serving.

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.