Baked Almond Sponge Cake with Creamy Custard Filling

Instructions

1. 1

   In a double boiler or metal bowl over simmering water, constantly whisk the sugar, cornstarch, sour cream, and egg yolks until the mixture reaches 160°F or is thick enough to coat the back of a spoon.

2. 2

   Remove from the heat and stir in the butter and extracts until blended. Press waxed paper onto the surface of the custard and refrigerate for several hours or overnight.

3. 3

   Preheat the oven to 350°F. Line two 8-inch round baking pans with waxed paper, coat the sides and paper with cooking spray, and sprinkle with flour.

4. 4

   In a large bowl, beat the butter and 1/2 cup sugar until blended, about 2 minutes. Add the egg yolks and mix well. Beat in the milk, applesauce, and vanilla (the mixture may appear curdled). Combine the flour, baking powder, and salt, then add to the butter mixture. Transfer the batter to the prepared pans.

5. 5

   Using clean beaters, beat the egg whites on medium speed until soft peaks form. Gradually beat in the remaining sugar, 2 tablespoons at a time, on high until stiff, glossy peaks form and the sugar is dissolved. Spread the meringue evenly over the batter, then sprinkle with the almonds and cinnamon.

6. 6

   Bake for 25-30 minutes or until the meringue is lightly browned. Cool the cakes in the pans on wire racks for 10 minutes (the meringue will crack). Loosen the edges of the cakes from the pans with a knife, then carefully remove one cake to a serving plate, meringue side up. Remove the remaining cake to a wire rack, meringue side up. Allow the cakes to cool completely.

7. 7

   Carefully spread the custard over the cake on the serving plate, then top with the remaining cake. Store the assembled torte in the refrigerator.