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Add a photoServings: 12
Ingredients
- 2 tsp Unsalted butter
- 1 3/4 c. Sugar plus
- 2 Tbsp. Sugar
- 1/2 c. Water
- 1/2 c. Thawed frzn pureed winter squash liquid removed very well
- 2 c. Blanched whole almonds
- 3/4 tsp Grnd cinnamon
- 3 1/2 ounce Marzipan cut small pcs
- 10 x Egg yolks, jumbo
- 3 x Large eggs, jumbo
- 3 Tbsp. Finely-chopped crystallized ginger
- 1 Tbsp. Finely-chopped blanched almonds
Directions
- Preheat oven to 350 degrees.
- Butter the bottom and sides of a 9-inch springform pan. Add in 1 Tbsp. of sugar and tilt the pan from side to side to coat the bottom and sides; tap out excess sugar; set pan aside.
- In a saucepan, combine 1 3/4 c. of sugar and water together. Bring to a boil, stirring constantly. Reduce the heat and boil gently, without stirring for 5 min. Stir in the squash and boil gently for 5 min, stirring occasionally.
- In a food processor, pulse the almonds and cinnamon for 60 seconds. Scrape down the sides of the bowl and pulse for another 60 seconds. With the machine running, add in the marzipan, a couple of pcs at a time. Pulse the mix till thoroughly blended, about 60 seconds. Remove the mix from the processor and stir into the sugar mix. Reduce the heat to low and cook for 25 min.
- In a mixing bowl, beat the egg yolks and Large eggs till frothy. Slowly whisk the warm almond mix into the egg mix. Pour the mix back into the saucepan and continue to cook for 5 min, stirring constantly, the mix will thicken. Stir in the ginger and pour the filling into the prepared pan. Sprinkle the top with the remaining Tbsp. of sugar and the chopped almonds. Bake for 40 to 45 min or possibly till the sides pull away from the pan and the center is set. Remove the pan from the oven and cold on a wire rack for 5 min. Run a spatula around the sides of the pan and remove the springform. Cold the torte completely before slicing. As the torte cools it will soften, taking on a jelly like consistency. Cut the torte into 16 slices.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 54g | |
| Recipe makes 12 servings | |
| Calories 182 | |
| Calories from Fat 123 | 68% |
| Total Fat 14.57g | 18% |
| Saturated Fat 1.78g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 54mg | 18% |
| Sodium 25mg | 1% |
| Potassium 219mg | 6% |
| Total Carbs 8.55g | 2% |
| Dietary Fiber 2.9g | 10% |
| Sugars 3.55g | 2% |
| Protein 7.19g | 12% |
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