INGREDIENTS

INSTRUCTIONS

Note: See the "Sour Cherry Sauce" recipe which is included in this
collection.  In a small saucepan melt butter over moderately-low heat
and continue  to heat until golden brown with a nut-like fragrance.
(Bottom of pan  will be covered with brown specks.) Cool butter to warm
and stir in  vanilla. Preheat oven to 375 degrees. Butter and flour a
9-inch round  cake pan, knocking out excess flour. In a food processor
finely grind  whole almonds with flour, 2/3 cup sugar and 1/2 teaspoon
salt. In a  large bowl with an electric mixer beat whites with
remaining 1/4  teaspoon salt until they hold soft peaks. Add remaining
1/3 cup sugar  gradually, beating until meringue just holds stiff
peaks. Fold in nut  mixture gently but thoroughly. Fold in butter
gently but thoroughly  (batter will deflate) and spread in pan.
Sprinkle top of batter  evenly with sliced almonds and bake torte in
middle of oven 35 to 40  minutes, or until it begins to pull away from
side of pan and a  tester comes out clean. Cool torte in pan on a rack
15 minutes and  invert onto rack. Flip torte right-side up and cool
completely. Torte  may be made 1 day ahead and kept in an airtight
container at room  temperature. Serve cake with Sour Cherry Sauce. This
recipe yields ??  servings.  Recipe Source: COOKING LIVE with Sara
Moulton Recipe courtesy of  Gourmet Magazine From the TV FOOD NETWORK -
(Show # CL-8670)  Formatted for MasterCook by Joe Comiskey, aka MR MAD
-  jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net  03-05-1999  Recipe
by: Sara Moulton  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 3025
Calories From Fat: 1619
Total Fat: 188.8g
Cholesterol: 244mg
Sodium: 2094.4mg
Potassium: 1737.5mg
Carbohydrates: 288.7g
Fiber: 21.7g
Sugar: 210.8g
Protein: 67.8g