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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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BURNT ALMOND TORTE

From: Lincoln Kretchmar, Kretchmar's Bakery, Beaver PA
Primary category: Desserts

From the cookbook: What Pittsburgh Eats   


Pastry Cream Filling
Ingredients:
9 ounce Whole Milk
2½ ounce Sugar
2 Egg Yolks
1½ ounce Cake Flour
1 ounce Butter
Procedure:
Add Milk, Butter to Sauce Pan over medium heat
Mix Sugar, Flour, Eggs together in mixing bowl using a whisk
Bring Milk, butter, Flour mixture to slow boil
Add slowly 2-3 ounce of mixture to eggs & sugar in mixing bowl (tempering eggs). Add tempered eggs mixture back to sauce pan. Bring mixture to slow boil and then remove from heat
Butter cream Icing
Ingredients:
1 pound Powdered Sugar
6 ounces Emulsified Shortening
6 ounces butter
4 ounces water
¼ teaspoon salt
¼ teaspoon vanilla
Procedure:
Mix butter, shortening, sugar, salt in a bowl.
Add water while whipping.Add Vanilla. Continue whipping until desired consistency is reached.
Toasted Almonds:
7½ ounce Coarse Sugar
2 ounce Sliced Almonds
2 ounce Water
Procedure:
Mix all ingredients in bowl. Spread on a baking sheet. Toast in 350° oven until golden brown
Toasted Almond Torte
Ingredients:
1 - 7 x 7 square layer of white cake
8 ounce - Pastry Cream
12 ounce - Butter Cream Icing
2 ounce - Toasted sliced Almonds
Procedure:
Split cake layer and remove top half. Spread 8 ounce of Pastry Cream on bottom half of split cake. Put the top half of split layer back. Ice torte in butter cream.Take handful of sliced almonds and press into sides of torte,Sprinkle toasted almonds on top of torte.Finish by coating top with powdered sugar.

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BURNT ALMOND TORTE - REVIEWS

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