Side Pannel
Individual Cherry Almond Trifles.
Individual Cherry Almond Trifles.
- Recipe Submitted by Cornbread on 11/22/2014
Category: Holiday, Eggs, Desserts, Fruit
Ingredients List
- - ¼ cup + 2 tablespoons sliced almonds
- - 1 tablespoon granulated sugar
- - ½ cup sifted all-purpose flour
- - ¼ cup powdered sugar
- - ¼ teaspoon salt
- - 5 large egg whites
- - â…” teaspoon cream of tartar
- - 6 tablespoons granulated sugar
- - ¾ teaspoon almond extract
- - 1-1 ½ cups plain non-fat Greek yogurt
- - 1-2 tablespoons brown sugar
- - 1 teaspoon vanilla bean paste (or vanilla extract)
- - 1-1 ½ pounds pitted cherries
- - Whipped cream, if desired
- - ¼ cup toasted almond slices
Directions
1. Preheat oven to 325F. In a food processor blend together the almonds and 1 tablespoon of granulated sugar until finely chopped. In another bowl, sift together the flour, powdered sugar, and salt. Stir the almond mixture into the flour mixture and set aside.
2. In a large mixer bowl beat the egg whites at high speed until they become foamy. Add in the cream of tartar and beat until soft peaks. Add the 6 tablespoons of granulated sugar, 1 tablespoon at a time, beating until soft peaks form.
3. Gently fold in ¼ of the flour mixture at a time into the egg whites. Fold in the almond extract. Fold until completely blended being sure to scrape the bottom of the bowl but do not overmix or the mixture could deflate.
4. Spread the mixture into an ungreased 10” x 15” jelly roll pan and smooth so it is even. Bake for 22-25 minutes or until the cake begins to come away from the edges and springs back when touched lightly. Cool completely.
5. In a small bowl mix together the yogurt, brown sugar, and vanilla until well blended.
6. Cut out circles in the cake with a cookie cutter according to the size of the dishes you are using. Layer the cake, yogurt mixture, and cherries in a bowl. Top with whipped cream (if desired) and toasted almonds. Serve.
2. In a large mixer bowl beat the egg whites at high speed until they become foamy. Add in the cream of tartar and beat until soft peaks. Add the 6 tablespoons of granulated sugar, 1 tablespoon at a time, beating until soft peaks form.
3. Gently fold in ¼ of the flour mixture at a time into the egg whites. Fold in the almond extract. Fold until completely blended being sure to scrape the bottom of the bowl but do not overmix or the mixture could deflate.
4. Spread the mixture into an ungreased 10” x 15” jelly roll pan and smooth so it is even. Bake for 22-25 minutes or until the cake begins to come away from the edges and springs back when touched lightly. Cool completely.
5. In a small bowl mix together the yogurt, brown sugar, and vanilla until well blended.
6. Cut out circles in the cake with a cookie cutter according to the size of the dishes you are using. Layer the cake, yogurt mixture, and cherries in a bowl. Top with whipped cream (if desired) and toasted almonds. Serve.
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