Caramel-Almond Torte with Spiced Mango Compote

Name: Caramel-Almond Torte with Spiced Mango Compote
Yield: 8 Servings
Ingredients: 1 1/4 cups sugar; 1 1/4 cups water; 1 1/2 tablespoons chopped peeled fresh ginger; 1 tablespoon grated orange peel; 1 tablespoon fresh lemon juice; 1 cinnamon stick, broken in half; 3 1-pound mangoes, peeled, pitted, cut into 3/4-inch pieces; 2 1/4 cups slivered almonds (about 9 ounces), toasted, cooled; 8 tablespoons sugar; 1 tablespoon potato starch; 1/4 teaspoon ground cinnamon; 4 large eggs, separated; 1 teaspoon almond extract; 1/4 teaspoon salt; 1/4 cup (1/2 stick) pareve kosher-for-Passover margarine; 1/4 cup (packed) golden brown sugar

By Jayne Cohen

March 31, 2002

Recipe notes