Recipe

Brown Butter Maple Spritz Recipe

Print Recipe

Ingredients

Directions

Step #1 Note: See the "Sour Cherry Sauce" recipe which is included in this collection.
Step #2 In a small saucepan melt butter over moderately-low heat & continue to heat until golden brown with a nut-like fragrance.
Step #3 (Bottom of pan will be covered with brown specks.
Step #4 ) Cool butter to warm & stir in the vanilla.
Step #5 preheat your trusty oven to 375 degrees.
Step #6 Butter & flour a 9-inch round cake pan, knocking out excess flour.
Step #7 In a food processor/blender finely grind whole almonds with flour, 2/3 c sugar & 1/2 tsp salt.
Step #8 In a large bowl with an electric mixer beat whites with remaining 1/4 tsp salt until they hold soft peaks.
Step #9 add in the remaining 1/3 c sugar slowly, beating until meringue just holds stiff peaks.
Step #10 Fold in nut mixture carefully but thoroughly.
Step #11 Fold in butter carefully but thoroughly (batter will deflate) & spread in pan.
Step #12 Sprinkle top top of batter evenly with sliced almonds & bake torte in middle of oven 35 to 40 mins, or until it begins to pull away from side of pan & a tester comes out clean.
Step #13 Cool torte in pan on a rack 15 mins and invert onto rack.
Step #14 Flip torte right-side up & cool completely.
Step #15 Torte may be made 1 day ahead & kept in an airtight container at room temperature.
Step #16 Serve cake with Sour Cherry Sauce.
Step #17 This recipe yields ?? servings.
Step #18 --.
Enjoy the Brown Butter Maple Spritz recipe

Viewing Brown Butter Maple Spritz Receipe