Disclaimer: I haven't actually made this yet. Occasionally a recipe shows up on this blog before I've made it because someone sends it to me in hard copy or e-copy and I've nowhere else to store it and I feel compelled to keep it rather than throw it away. This is what my family ate for Passover dessert last year and my mother copied out the recipe on the back of some study materials and mailed it to me, and it looks delicious. Perhaps I'll make it for Passover this spring, if we get the chance to celebrate it (e.g. I am not on the night float.)
From Bon Appetit April 2002 by Jayne Cohen.
Ingredients:
For the compote:
1 1/4 C. sugar
1 1/4 C. water
1 1/2 T. chopped peeled fresh ginger
1 T. orange zest
1 T. fresh lemon juice
1 cinnamon stick, broken in half
3 1-pound mangoes, peeled, pitted, cut into 3/4-inch pieces
For the torte:
2 1/4 C. slivered almonds (approx. 9 oz.), toasted, cooled
8 T. sugar
1 T. potato starch
1/4 tsp. ground cinnamon
4 large eggs, separated
1 tsp. almond extract
1/4 tsp salt
1/4 C. pareve kosher-for-Passover margarine
1/4 C. packed golden brown sugar
Directions:
1. Make the compote: Combine the first six compote ingredients in a medium heavy saucepan. Bring the syrup to boil over medium-high heat, stirring until sugar dissolves. Boil syrup five minutes then pour into a medium bowl and cool for 30 minutes. Stir in mangoes. Cover and chill at least two hours and up to four days.
2. Make the torte: Preheat the oven to 375F. Blend 1 3/4 C. almonds, 2 T. sugar, starch, and cinnamon in a processor until nuts are finely chopped, about 45 seconds.
3. Using electric mixer, beat egg yolks, 2 T. sugar, and almond extract in a large bowl until very thick and pale in color, about three minutes. Fold almond mixture into yolk mixture.
4. Using clean dry beaters, beat egg whites and salt in a medium bowl until soft peaks form. Gradually add remaining 4 T. sugar, beating until stiff but not dry. Fold large spoonful of whites into yolk mixture to lighten. Fold in remaining whites.
5. Transfer batter to 9" springform pan. Bake torte until puffed and golden brown and tester inserted into smooth and thick, about three minutes. Mix in remaining 1/2 C. almonds. Spoon topping over torte. Cool one hour. (Can be made six hours ahead, let stand at room temperature).
6. Cut around pan sides to loosen torte; release pan sides. Place torte on platter and serve alongside compote.
