Preparation / Directions:
Heat oven to 375°. Butter and flour 9-inch round or square cake pan; set
aside. (If using round pan, make sure it is at least 1 1/2-inches deep).
In small saucepan melt butter. Over medium-low heat, stir constantly, until
butter foams and turns a delicate golden color (5 to 10 minutes). Remove from heat; set aside.
In food processor or 5-cup blender container place flour, brown sugar,
macadamia nuts and salt. Cover; process until nuts are very finely chopped
(30 to 60 seconds).
In large mixer bowl beat egg whites at high speed until soft peaks form (1
to
3 minutes). Continue beating, gradually adding, sugar until stiff peaks form
(1 to 2 minutes).
Very gently fold* nut mixture into egg whites. (DO NOT OVER STIR.)
Very gently fold* browned butter and vanilla into egg mixture. (DO NOT OVER
STIR).
Spread batter into prepared pan. Sprinkle with sliced almonds. Bake for 35
to
40 minutes or until golden brown and toothpick inserted in center comes out
clean. Cover with aluminum foil during the last 10 minutes of baking.
Run knife along inside of pan. Cool 15 minutes. (Center will sink slightly
upon cooling).
Invert onto cooling rack. Invert again onto serving plate so torte is right
side up. Sprinkle with powdered sugar. Serve warm or cool with cherry pie
filling and whipped cream. Garnish with chocolate dipped macadamia nuts and
mint leaves.
*To fold: Starting at back of bowl, use a rubber spatula to gently cut down
vertically through mixtures. Pull spatula across the bottom of the bowl and
up
one side pulling bottom portion of batter over top. Rotate the bowl 1/4 turn
and repeat procedure until incorporated. ("Down - across - up - and over"
motion.)
TIP: Torte can be made one day in advance. Cool completely. Wrap in plastic
food wrap or aluminum foil; store at room temperature.
Nuts and browned butter create this sensational flavorful dessert.
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