| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Emlive01 |
16 |
servings |
INGREDIENTS
| 2 |
ts |
Unsalted butter |
| 1 3/4 |
c |
Sugar; plus |
| 2 |
tb |
Sugar |
| 1/2 |
c |
Water |
| 1/2 |
c |
Thawed frozen pureed winter squash; drained very well |
| 2 |
c |
Blanched whole almonds |
| 3/4 |
ts |
Ground cinnamon |
| 3 1/2 |
oz |
Marzipan; cut small pieces |
| 10 |
|
Egg yolks; jumbo |
| 3 |
|
Eggs; jumbo |
| 3 |
tb |
Finely-minced crystallized ginger |
| 1 |
tb |
Finely-minced blanched almonds |
INSTRUCTIONS
Preheat oven to 350 degrees. Butter the bottom and sides of a 9-inch
springform pan. Add 1 tablespoon of sugar and tilt the pan from side
to side to coat the bottom and sides; tap out excess sugar; set pan
aside. In a saucepan, combine 1 3/4 cups of sugar and water together.
Bring to a boil, stirring constantly. Reduce the heat and boil
gently, without stirring for 5 minutes. Stir in the squash and boil
gently for 5 minutes, stirring occasionally. In a food processor,
pulse the almonds and cinnamon for 60 seconds. Scrape down the sides
of the bowl and pulse for another 60 seconds. With the machine
running, add the marzipan, a couple of pieces at a time. Pulse the
mixture until thoroughly blended, about 60 seconds. Remove the
mixture from the processor and stir into the sugar mixture. Reduce
the heat to low and cook for 25 minutes. In a mixing bowl, beat the
egg yolks and eggs until frothy. Slowly whisk the hot almond mixture
into the egg mixture. Pour the mixture back into the saucepan and
continue to cook for 5 minutes, stirring constantly, the mixture will
thicken. Stir in the ginger and pour the filling into the prepared
pan. Sprinkle the top with the remaining tablespoon of sugar and the
minced almonds. Bake for 40 to 45 minutes or until the sides pull
away from the pan and the center is set. Remove the pan from the oven
and cool on a wire rack for 5 minutes. Run a spatula around the sides
of the pan and remove the springform. Cool the torte completely
before slicing. As the torte cools it will soften, taking on a jelly
like consistency. Cut the torte into 16 slices.
Recipe Source: EMERIL LIVE with Emeril Lagasse Adapted from - THE
FOOD OF PORTUGAL by Jean Anderson From the TV FOOD NETWORK - (Show #
EM-1A45 broadcast 04-28-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
05-11-1997
Recipe by: Jean Anderson
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