Raspberry Almond Torte (Market Street Grill)

INGREDIENTS

SPONGE LAYER STEP 1

• 5 egg whites
• 2 tablespoons sugar
• 1/2 teaspoon cream of tartar
• pinch of salt

SPONGE LAYER STEP 2

• 5 egg yolks
• 2 tablespoons sugar
• pinch of salt
• 2 teaspoons cornstarch
• 1/4 cup melted cooled butter
• 1/2 cup finely chopped, lightly toasted almonds

PASTRY CREAM

• 3 cups milk
• 1 cup sugar
• 1/4 teaspoon salt
• 2 teaspoons unflavored gelatin
• 6 egg yolks
• 2 tablespoons flour
• 3 tablespoons cornstarch
• 1/2 cup milk (additional)
• 4 tablespoons butter
• 2 teaspoons vanilla
• 1/2 teaspoon almond extract
• 4 egg whites
• 1/4 cup sugar (additional)
• 1 pint container of fresh raspberries

DIRECTIONS

SPONGE LAYER STEP 1

Beat egg whites with cream of tartar and salt until thick. Continue beating while slowly adding sugar and beat until stiff and shiny but not dry. Set aside.

SPONGE LAYER STEP 2

Beat yolks, sugar and salt together until thick and creamy (at least 10 minutes). Add cornstarch and mix until well combined. Fold in melted butter and chopped almonds. Fold this mixture into egg white mixture. Divide batter between two 9" cake pans that have been lined with parchment and sprayed with non-stick cooking spray. Bake at 350 degrees for approximately 20 minutes or until lightly browned. Cool in the pan.

PASTRY CREAM

Place 3 cups milk in a saucepan and sprinkle unflavored gelatin over top. Let set for 5 minutes for gelatin to soften. Add sugar and salt, place over medium high heat and stirring constantly, bring to a simmer. In a separate bowl, combine egg yolks, flour, cornstarch and 1/2 cup milk. Whisk until well combined. Whisk some of the hot milk mixture into the yolk mixture, and then return all to the saucepan. Whisking constantly, bring to a simmer and remove from heat. Add butter and extracts. Beat egg whites and 1/4 cup sugar until will hold soft peaks. Fold hot mixture into egg whites until well combined and let cool.

TO ASSEMBLE:

Place one of the sponge layers on a serving plate. Spread a 1/2 inch thick layer of pastry cream over top, to within 1/2 inch of edge of layer. Place a ring of raspberries around edge of pastry cream and sprinkle remaining raspberries equally in the center. Add another layer of pastry cream over raspberries, spreading evenly. Place second layer, top-side up, over pastry cream and press gently. Sift powdered sugar over top, serve and enjoy!