ALMOND TORT
Two 9" layers
Cake Layer
5 egg whites
2 tablespoons sugar
1/2 teaspoon cream of tartar
pinch of salt
5 egg yolks
2 tablespoons sugar
pinch of salt
2 teaspoons cornstarch
1/4 cup melted cooled butter
1/2 cup Dowd & Rogers™ Almond Flour

Preheat over to 350 degrees.
Beat egg whites with cream of tartar and salt until thick. Continue beating slowly adding sugar and beat until stiff and shiny but not dry. Set aside.

Beat yolks, sugar and salt together until thick and creamy (at least 10 minutes). Add cornstarch and mix until well combined. Fold in melted butter and chopped almonds. Fold this mixture into egg white mixture. Divide batter between two 9" cake pans that have been lined with parchment and sprayed with non-stick cooking spray. Bake for 20 minutes or until lightly browned. Cool in the pans.



Cream filling
3 1/2 cups milk
1 1/4 cup sugar
1/4 tsp salt
2 tsp unflavored gelatin
6 egg yolks
4 egg whites
2 Tb Dowd & Rogers™ almond flour
3 Tb cornstarch
4 Tb butter
2 tsp vanilla
1/2 tsp almond extract
1 pint container of fresh berries of your choice, cleaned (if using strawberries, cut in half or pieces)

Place 3 cups milk in a saucepan and sprinkle unflavored gelatin over top. Let set for 5 minutes for gelatin to soften. Add sugar and salt, place over medium high heat stirring constantly, bring to a simmer. In a separate bowl, combine egg yolks, almond flour, cornstarch and 1/2 cup milk. Whisk until well combined. Whisk some of the hot milk mixture into the yolk mixture, and then return all to the saucepan. Whisking constantly, bring to a simmer and remove from heat. Add butter and extracts. Beat egg whites and 1/4 cup sugar until will hold soft peaks. Fold hot mixture into egg whites until well combined and let cool.

To Assemble: Place one of the sponge layers on a serving plate. Spread a 1/2 inch thick layer of cream filling over top, to within 1/2 inch of edge. Place a ring of berries around edge of filling and sprinkle remaining berries equally in the center. Add another layer of filling over berries, spreading evenly. Place second layer, top-side up, over filling and press gently. Sift powdered sugar over top, may use additional berries for garnish.