ALMOND-PEAR CREAM CHEESE TORTE
Serve up an Almond-Pear Cream Cheese Torte at your next get together. This beautiful Almond-Pear Cream Cheese Torte wouldn't look out of place in the finest Viennese bakery. But the recipe is straightforward and very do-able.
Provided by My Food and Family
Categories Nuts
Time 5h5m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Heat oven to 425°F.
- Beat butter and 1/3 cup sugar in small bowl with mixer until light and fluffy. Add flour; mix well. Press onto bottom and 1 inch up side of 9-inch springform pan.
- Beat cream cheese and 1/3 cup of the remaining sugar in same bowl with mixer until blended. Add egg and vanilla; mix well. Spread onto bottom of crust. Mix remaining sugar and cinnamon until blended. Add to pears in large bowl; toss to coat. Arrange over cream cheese layer; top with nuts. Bake 10 min.
- Reduce temperature to 375°F; bake torte 25 min. or until center is set. Cool completely. Run knife around rim of pan to loosen torte. Remove rim. Refrigerate torte 3 hours.
Nutrition Facts : Calories 280, Fat 16 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 60 mg, Sodium 135 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
ALMOND PEAR TORTE
Yum! This recipe combines cheesecake, pears and nutmeg for a scrumptious holiday dessert. I sprinkle slivered almonds on top. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 14 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine the flour, butter, sugar, almonds and nutmeg. Press onto the bottom of a greased 9-in. springform pan; set aside., In a large bowl, beat the cream cheese, brown sugar and extract until smooth. Add eggs; beat on low speed just until combined. Pour over crust., For topping, combine brown sugar and nutmeg. Add pears; toss to coat. Arrange over top. Sprinkle with almonds., Bake at 350° for 50-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate leftovers.
Nutrition Facts : Calories 388 calories, Fat 26g fat (14g saturated fat), Cholesterol 92mg cholesterol, Sodium 180mg sodium, Carbohydrate 36g carbohydrate (23g sugars, Fiber 2g fiber), Protein 6g protein.
ALMOND TORTE WITH PEARS AND WHIPPED CREAM
This flourless cake is incredibly light and moist.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h45m
Number Of Ingredients 13
Steps:
- Make cake: Preheat oven to 350 degrees. In a food processor, blend almonds and cornstarch until finely ground, about 15 seconds. In a large bowl, using an electric mixer, beat egg yolks, sugar, lemon zest, vanilla, and salt until light and fluffy, 4 to 5 minutes. Gently fold in almond mixture. In another large bowl, whisk egg whites until stiff peaks form. Fold one-third the whites into almond mixture; fold almond mixture into remaining whites just until combined. Pour batter into a 9-inch springform pan. Bake until a toothpick inserted in center of cake comes out clean, 25 to 30 minutes. Let cool in pan.
- Make pears and topping: In a large saucepan, bring 4 cups water, 3/4 cup sugar, cinnamon, and lemon zest to a boil. Reduce to a simmer, add pears, and cover pan with a piece of parchment to keep pears submerged. Cook until pears are tender when pierced with a paring knife, about 15 minutes. With a slotted spoon, transfer to a plate. Bring liquid to a boil and reduce until thick and syrupy, 15 to 20 minutes. Let cool to room temperature.
- In a large bowl, whisk heavy cream until soft peaks form. Whisk in sour cream and 2 tablespoons sugar; continue to whisk until soft peaks return. Serve cake with pears, syrup, and whipped cream.
Nutrition Facts : Calories 501 g, Fat 26 g, Fiber 5 g, Protein 9 g
ALMOND AND PEAR CAKE
This moist cake is a perfect winter dessert when pears are in season. Change it up for other seasons using raspberries, peaches, or apples instead of the pears. Optional garnish: sift confectioners' sugar on top and/or serve with a dollop of whipped cream.
Provided by eatcookdream
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Butter a small tart pan or a 9-inch cake pan.
- Mix pear slices and amaretto liqueur together in a bowl.
- Process almonds and 2 tablespoons sugar together in a food processor until the mixture is a fine almond meal.
- Beat 1/4 cup sugar and butter together in a bowl using an electric mixer until light and fluffy; add eggs and vanilla extract and beat until well combined. Mix almond meal mixture, flour, and salt into creamed butter mixture to make a smooth batter.
- Drain pears, reserving the amaretto liqueur. Stir drained liqueur into batter just until incorporated.
- Pour batter into the prepared pan, smoothing batter if uneven. Arrange pear slices in a decorative pattern atop batter.
- Bake in the preheated oven until cake is starting to pull away from the edges, about 25 minutes. Allow cake to cool in pan for at least 15 minutes before serving.
Nutrition Facts : Calories 376.5 calories, Carbohydrate 28.4 g, Cholesterol 102.7 mg, Fat 26.3 g, Fiber 2.9 g, Protein 7.1 g, SaturatedFat 11 g, Sodium 79.8 mg, Sugar 18.6 g
OLD-FASHIONED ALMOND PEAR CAKE
Pear lovers will find it hard to resist going back for seconds (and maybe even thirds) of this old-fashioned cake. Almond extract beautifully complements the pears and tender cake.-Roxanne Chan, Albany, California
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the pears, ginger and lemon juice; set aside., In another bowl, beat the eggs, confectioners' sugar, butter and extract until blended. Combine flour and baking powder; gradually beat into egg mixture until blended. Stir in pear mixture., Transfer to a greased 9-in. springform pan; sprinkle with almonds. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes before cutting. Serve warm.
Nutrition Facts : Calories 343 calories, Fat 16g fat (8g saturated fat), Cholesterol 136mg cholesterol, Sodium 171mg sodium, Carbohydrate 46g carbohydrate (22g sugars, Fiber 3g fiber), Protein 6g protein.
GLUTEN-FREE PEAR AND ALMOND CAKE
Here's a cake worth adding to your repertoire: It's super fast to put together, it's gluten- and dairy-free and it can be dressed up or down. The almond meal and pureed pears give the cake a frangipane-like texture. Vanilla, maple syrup and coconut oil add to the irresistible flavor. For dessert, top the cake with some soft-whipped cream, ice cream or warm chocolate sauce. For afternoon or morning tea, the cake is delicious plain, served warm or straight from the fridge.
Provided by Amy Chaplin
Categories dessert
Time 1h5m
Yield One 9-inch cake
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Lightly oil a 12-inch square piece of parchment paper, and press it into a 9-inch round cake pan. (Don't worry about the sides overlapping-this is what creates a rustic edge.) Set aside.
- Process the almond meal, oats, oat flour, rice flour and baking powder in a food processor until the oats are ground. Transfer the mixture to a medium bowl; set aside.
- Beat the egg in another medium bowl; set aside. Peel and roughly chop 1 of the pears. Process the chopped pears, coconut oil, maple syrup, maple sugar, vanilla, almond extract and salt in a food processor until smooth; add the mixture to the bowl with the egg, and whisk to combine. Pour the pear-egg mixture into the flour mixture, and stir to combine. Transfer the batter to the prepared cake pan, and lightly spread it out.
- Working quickly, peel, quarter and core the remaining pear. Cut each quarter into 4 long slices, arrange them in a circle on top of the batter and sprinkle with chopped almonds. Bake the cake until the edges are deep golden and a toothpick comes out clean, 50 minutes. Set aside to cool.
- Drizzle the cake with maple syrup, and serve warm or cool. Leftover cake can be stored in an airtight container in the fridge for up to 3 days.
Nutrition Facts : Calories 206 calorie, Fat 12 grams, SaturatedFat 4 grams, Cholesterol 16 milligrams, Sodium 57 milligrams, Carbohydrate 22 grams, Fiber 3 grams, Protein 5 grams, Sugar 12 grams
PEAR AND ALMOND TART
Categories Dessert Bake Poach Pear Almond Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 19
Steps:
- For pears:
- Bring 4 cups water, sugar, and lemon juice to boil in large saucepan over medium-high heat, stirring until sugar dissolves. Add pears. Reduce heat to medium and simmer until pears are very tender, turning occasionally, about 20 minutes. Cool pears in syrup. (Can be made 2 days ahead. Cover and refrigerate.)
- For crust:
- Blend powdered sugar, almonds, and salt in processor until nuts are finely ground. Add butter and blend until smooth, scraping down sides of bowl occasionally. Mix in egg yolk. Add flour. Using on/off turns, blend until dough comes together in clumps. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 3 hours. (Can be made 2 days ahead. Keep refrigerated.)
- For almond filling:
- Finely grind almonds and flour in processor. Mix in 7 tablespoons sugar, then butter, blending until smooth. Mix in egg. Transfer filling to medium bowl. Cover and chill at least 3 hours. (Can be made 2 days ahead. Keep chilled.)
- Position rack in center of oven and preheat to 375°F. Roll out chilled dough on floured sheet of parchment paper to 12-inch round, lifting and turning dough occasionally to free from paper. Using paper as aid, turn dough into 9-inch-diameter tart pan with removable bottom; peel off paper. Seal any cracks in dough. Trim overhang to 1/2 inch. Fold overhang in, making double-thick sides. Pierce crust all over with fork. Freeze crust 10 minutes.
- Line crust with buttered foil, buttered side down, then fill with dried beans or pie weights. Bake crust until sides are set, about 20 minutes. Remove foil and beans. Bake crust until sides are golden and bottom is set, pressing with back of fork if crust bubbles, about 10 minutes longer. Cool crust in pan on rack. Reduce oven temperature to 350°F.
- Spread almond filling evenly in crust. Stem pears and cut each in half lengthwise; scoop out cores. Cut each half crosswise into thin slices. Gently press each pear half to fan slices but keep slices tightly overlapped. Slide spatula under pears and arrange atop filling like spokes of wheel with narrow ends in center.
- Bake tart until golden and tester inserted into center of filling comes out clean, about 55 minutes. Cool tart in pan on rack. Push pan bottom up, releasing tart from pan. (Can be made 8 hours ahead. Let stand at room temperature.) Cut tart into wedges; sprinkle with powdered sugar, if desired, and serve.
ALMOND TORTE
This flourless cake is light and delicious.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h30m
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees. Cut a piece of wax or parchment paper to fit the bottom of an 8-inch round cake pan. Coat pan with nonstick spray, place prepared paper round in bottom of pan, and spray paper. Sprinkle evenly with 1/4 cup almonds.
- In a food processor, process remaining 1 1/2 cups almonds with 3/4 cup confectioners' sugar until finely ground; set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites with salt until soft peaks form. Gradually add remaining 2 tablespoons of confectioners' sugar and beat until stiff glossy peaks form. Beat in almond extract. In three additions, gently fold in ground almond mixture.
- Evenly spread batter into prepared pan, tapping pan on counter to expel large air bubbles. Bake until golden brown and firm in center, 40 to 45 minutes; cool completely in pan. Invert onto serving plate, and remove wax or parchment paper.
Nutrition Facts : Calories 184 g, Fat 11 g, Fiber 1 g, Protein 5 g
ALMOND TORTE WITH MOCHA WHIPPED CREAM FROSTING
Incredible simple, elegant, delicious torte that is perfect for birthdays or hostess gift. Top with Mocha Whipped Cream Frosting (recipe also on this site)
Provided by Papagayita
Categories Dessert
Time 30m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 F (180C).
- Prepare 2 8 inch (20cm) round cake pans by greasing them and lining them with waxed paper cut to fit.
- In a blender combine the eggs and sugar at high speed until smooth. Add almonds and blend until they are very finely ground. Add flour and baking powder and blend until combined.
- Pour the batter into the prepared cake pans and bake at 350F (180C0 for about 15 minutes or until lightly browned.
- Let cakes cool (about 5 min) before removing from the pans. Let cool completely before icing.
- Optional to pour 1-2 T amaretto liqueur on bottom layer for decadence.
Nutrition Facts : Calories 220.5, Fat 11.6, SaturatedFat 1.5, Cholesterol 105.8, Sodium 148.7, Carbohydrate 24.3, Fiber 2.2, Sugar 19.8, Protein 7.2
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Almond Torte With Pears and Whipped Cream Recipes: A Decadent Dessert
If you're looking for a dessert that is truly indulgent and satisfying, look no further than an almond torte with pears and whipped cream. This dessert is a confection of nutty, sweet flavor and delicate texture, brought to life with the gentle sweetness of pears and the richness of whipped cream.The Perfect Blend of Flavors
The beauty of this dessert lies in its simplicity. Each component is perfectly balanced to create a rich, multi-layered taste experience that will leave your senses fully satisfied. The almond torte is rich and buttery, with an almost marzipan-like flavor that is both sweet and nutty. Top that with a layer of sweet, perfectly ripe pears, and the combination is truly unbeatable. The final touch on this delicious masterpiece is the whipped cream, which adds a light, airy sweetness that serves to balance the heavier flavors of the torte and pears.An Elegant Dessert for Any Occasion
This almond torte with pears and whipped cream recipe is an elegant choice for any occasion; from a dinner party with friends to a special occasion like a wedding, anniversary, or holiday celebration. The sophisticated flavors and delicate texture make it a dessert that is sure to impress, and the fact that it is made at home only adds to its appeal.A Versatile Recipe With Room for Customization
One of the great things about this recipe is that it is easy to customize to suit your tastes. While the traditional almond torte is wonderful on its own, you can easily add your own touches to make it even more special. For example, consider adding a layer of raspberry jam or a sprinkling of sliced almonds to the top of the torte for even more flavor and visual appeal. Or, switch out the pears for a different fruit - blueberries, strawberries, or even sliced apples would all work well in this recipe.Conclusion
In conclusion, an almond torte with pears and whipped cream is a dessert that everyone should try at least once in their lifetime. Whether you have a sweet tooth, or prefer more savory dishes, this dessert is sure to satisfy, with its rich, nutty flavor and delicate, layered texture. So why not try making it at home today and share it with your loved ones? They are sure to be impressed with your culinary prowess and delighted by the decadent flavor of this classic dessert.Valuable Tips when Making Almond Torte with Pears and Whipped Cream Recipes
If you love desserts and are always on the lookout for new recipes to try, then an almond torte with pears and whipped cream is a must-try. This recipe is a perfect combination of flavor, texture, and presentation, making it an excellent dessert to serve at dinner parties or special events. In this article, we will provide you with valuable tips for making the perfect almond torte with pears and whipped cream recipes.Ingredients
Before we get into the tips, let us first discuss the ingredients you need for this recipe. The ingredients needed for an almond torte with pears and whipped cream are:- 1 cup of almond flour
- 1 cup of all-purpose flour
- 1/2 cup of sugar
- 1/2 cup of unsalted butter
- 3 eggs
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 3 pears
- 1/2 cup of heavy whipping cream
- 1/4 cup of powdered sugar
- 1 teaspoon of vanilla extract