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Macadamia Browned Butter Cherry Torte

12 cup butter
34 cup all-purpose flour
12 cup firmly packed brown sugar
34 cup macadamia nuts or 34 cup almonds
12 teaspoon salt
6 egg whites
12 cup sugar
12 teaspoon vanilla
14 cup sliced almonds
powdered sugar
1 (21 ounce) can cherry pie filling
heavy whipping cream, whipped, sweetened, if desired


Heat oven to 375F Butter and flour 8-inch square cake pan; set aside. Melt butter in small saucepan over medium-low heat. Cook, stirring constantly, until butter foams and turns a delicate golden color (5 to 10 minutes). Remove from heat; set aside. Place flour, brown sugar, macadamia nuts and salt in food processor fitted with metal blade or 5-cup blender container. Cover; process until nuts are very finely chopped (30 to 60 seconds). Beat egg whites in large bowl at high speed until foamy. Continue beating, gradually adding sugar, until glossy and stiff peaks form. Very gently stir nut mixture into egg whites (DO NOT OVER STIR). Very gently stir 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, if desired.

Source: www.food.com