Almond Torte..OMGoodness!! - Page 2

24Fan · 01-25-2007, 06:44 AM

Bumping up to ask Kevin or Scott: How would I add some cream cheese to the filling instead of, or in addition to, the butter? I love the idea of this cake with a cream cheese/jam filling.

Kevinpa · 01-25-2007, 08:13 AM

Quote:

Originally Posted by 24Fan

Bumping up to ask Kevin or Scott: How would I add some cream cheese to the filling instead of, or in addition to, the butter? I love the idea of this cake with a cream cheese/jam filling.

Maybe making it is two pieces and then putting a cream cheese filling in the middle after it is cooled. hmmmm, interesting variation.

24Fan · 01-25-2007, 08:17 AM

Thanks for the quick response, Kev! Gotta go get some almond flour then try that variation. I love cc in anything so I'm sure it'll be good to me

CarolynF · 01-25-2007, 12:15 PM

This is what I would do: I would leave the crust the same, but add 4 to 8 ounces of cream cheese to the filling recipe..along with everything else..butter, etc. Because you have the almond flour in there, you don't want it to be too dry by leaving out any of the fat..so just add some cream cheese...

It seems like it would be an crust with a cheesecakey topping..Like a giant cream cheese danish..

24Fan · 01-25-2007, 04:37 PM

Good idea, Carolyn, thanks! I'm going to make for the weekend tomorrow, will let you know how it came out.

CarolynF · 01-25-2007, 07:20 PM

Yes, please let me know how it turned out..

theislandgirl · 01-26-2007, 08:27 PM

So did this get made today? I'd love to know, I have to make a birthday cake for tomorrow and this would be JUST lovely.

That Girl · 01-26-2007, 10:55 PM

carolynf, i made this today using raspberry sf jelly. OMG.... this was delish! i'm very impressed. i can't wait to try it w/cinn strussel topping. way to go!!!!!

24Fan · 01-27-2007, 06:38 AM

I didn't get a chance to cook it on my day off, Carolyn. gonna have to wait till next week now.

CarolynF · 01-27-2007, 08:23 PM

Bella: Glad you liked it..

We can wait until next week for your experiment, 24.

theislandgirl · 01-27-2007, 11:20 PM

Ha, maybe YOU can wait, Carolyn!

I ended up making my Mum a Flourless Chocolate Cake with a Cheesecake Swirl...and it worked out really really well. But I did want to make this very European style torte for her. I think I'll schedule it for Easter (Induction Monday to Friday, somewhat looser on weekends, but this one is WAY out of the ballpark carbwise...but SO yummy looking).

It's a beauty! I want to do something with apricots and brandy for the center, along with cream cheese.

Kevinpa · 06-23-2007, 04:34 PM

bumping

Kevinpa · 07-31-2007, 09:06 AM

Quote:

Originally Posted by Kevinpa

True story. For the 27 year that I have been married to my DW, she has been what I will call a carver. She usually like the crunchy part of the things she eats. I can't tell you how many times I have went to get a piece of dessert only to find all the crunchy parts carved off and a pile of all that is left in the dish. Being less picky I usually clean up the crumbs she has left behind.

The other day when I made this torte I knew I was in trouble when she told me how much she liked the crunchy lower crust especially around the edges.
Well, this morning I woke up to find no edge on 3/4 of the torte after an obvious carving session....

Today I made just the bottom crust of this torte and set it on the table with a note saying to leave my torte alone.....

Bumping.....guess who asked fo this.

Kisal · 07-31-2007, 03:30 PM

I made this torte for my birthday cake, and it was really fantastic! Everyone loved it. When serving it, I topped each slice with whipped cream and sprinkled sliced almonds on top. It looked so beautiful and tasted so delicious!

Carleigh · 07-31-2007, 03:35 PM

Thanks to whomever revived this thread!

Sue421 · 07-31-2007, 04:36 PM

ROFL Kevin!!! Did you make it for your wife again?

tink81 · 08-01-2007, 02:31 PM

can't wait to make this using our homemade sf jam. It only has 0.6 c/TBSP for my rasp. and mixed berry and my cherry has a little over 1 c/TBSP.

Kevinpa · 09-04-2007, 08:41 AM

My DW asked if I could make a chocolate version of her favorite cookie crust for her.
She loves to eat this as is but I am sure it would also work well to make a great chocolate version of this torte or crust for other desserts.

Cut into 8 pie shaped wedges it is approx 2.5 carbs each and very yummy.

Preheat oven to 325 and lightly grease a 9 inch spring-form pan.

1 1/4 cup LC Cake or Cookie Flour mix
1/4 cup dutch processed cocoa
1 tsp baking powder
2 T diabetiSweet white or brown
1/2 cup Splenda quick pack
1/2 cup butter, chilled and cut up
1 egg

In an electric mixing bowl combine all dry ingredients.
Cut in butter with paddle attachment until you have a crumbled pie crust consistency.
Add egg and mix until a firm dough forms.
Pat dough into a lightly greased spring-form pan to cover the bottom.

Bake 25 to 30 minutes or until set.

Kisal · 09-04-2007, 03:56 PM

Quote:

Originally Posted by Kevinpa

My DW asked if I could make a chocolate version of her favorite cookie crust for her.
She loves to eat this as is but I am sure it would also work well to make a great chocolate version of this torte or crust for other desserts.

Cut into 8 pie shaped wedges it is approx 2.5 carbs each and very yummy.

Preheat oven to 325 and lightly grease a 9 inch spring-form pan.

1 1/4 cup LC Cake or Cookie Flour mix
1/4 cup dutch processed cocoa
1 tsp baking powder
2 T diabetiSweet white or brown
1/2 cup Splenda quick pack
1/2 cup butter, chilled and cut up
1 egg

In an electric mixing bowl combine all dry ingredients.
Cut in butter with paddle attachment until you have a crumbled pie crust consistency.
Add egg and mix until a firm dough forms.
Pat dough into a lightly greased spring-form pan to cover the bottom.

Bake 25 to 30 minutes or until set.

I wonder how it would be with some type of peanut butter filling. Sure sounds yummy to me, anyway!

That Girl · 09-04-2007, 06:59 PM

kevin, did you mean 1/2 tsp of splenda quik pak?

Kevinpa · 09-04-2007, 07:33 PM

Quote:

Originally Posted by That Girl

kevin, did you mean 1/2 tsp of splenda quik pak?

lol yes, sorry :blush:

Kevinpa · 09-06-2007, 07:11 PM

I was playing with this crust dough today and made some really good refrigerated cookies with it.

2 dozen cookies @ 1 carb each.

Preheat oven to 325.

1 1/4 cup LC Cake or Cookie Flour mix
1/4 cup chopped pistachios
2 squares Lindt 85% chocolate, chopped
1 tsp baking powder
2 T diabetiSweet white or brown
1/2 tsp Splenda quick pack
1/2 cup butter, chilled and cut up
1 egg

In an electric mixing bowl combine all dry ingredients.
Cut in butter with paddle attachment until you have a crumbled pie crust consistency.
Mix in pistachios and chocolate to combine.
Add egg and mix until a firm dough forms.
Roll into a log and refrigerate for about 2 hours.
Slice log into cookies 1/8 to 1/4 inch thick and bake on parchment lined cookie sheet for 18 to 20 min. or until golden brown.

Bake 25 to 30 minutes or until set.

Tweaker Geek · 09-07-2007, 04:51 PM

Looks like your DW gets lots of crispy edges with those cookies, Kevin.

I like the idea of cookies out of this, may try your recipe but use pecans instead of pistachios.

Kevinpa · 09-07-2007, 05:20 PM

Quote:

Originally Posted by Tweaker Geek

but use pecans instead of pistachios.

If they were for me I'd use pecans like you but DW is a pistachio nut.

Barbo · 10-01-2007, 11:32 PM

Kevin,
You made me laugh out loud here in my computer room.
You did the right things and I'll bet Mrs. Carver was surprised.

KYHOMS Keep Your Hands Off My Stuff.....

Kevinpa · 04-14-2009, 06:43 AM

I made one of these torte crust cookies this morning and subbed mint chocolate chip oil for the vanilla plus added 1/4 cup chocolate chips.

As you can see it turned out like a 9 inch mint chocolate chip cookie....

Soobee · 04-14-2009, 07:57 AM

A 9 inch chocolate mint cookie. Now, how can that be bad?

Tweaker Geek · 04-18-2009, 02:58 PM

I want one!! Just finishing up some mint chocolate chip brownies -- need to bake again!

drjlocarb · 04-09-2013, 07:30 PM

Bump for the crust and frig cookies..hope they are crunchy.

I don't think this is in the Kevin sticky.

10-01-2007, 11:32 PM	#55
Barbo Very Gabby LCF Member!!! Join Date: Jun 2007 Location: Southern Ca. San Juan Capistrano Posts: 3,272 Gallery: Barbo Stats: 225/155/136 WOE: Low Carb Diabetic Plan Start Date: August 2005	Kevins' CARVER Kevin, You made me laugh out loud here in my computer room. You did the right things and I'll bet Mrs. Carver was surprised. KYHOMS Keep Your Hands Off My Stuff.....

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01-25-2007, 06:44 AM	#31
24Fan Very Gabby LCF Member!!! Join Date: Oct 2004 Posts: 3,634 Gallery: 24Fan Stats: from 2004 to 2006 lost 118 lbs. Maintaining WOE: Atkins, low carb maintaining Start Date: 2004	Bumping up to ask Kevin or Scott: How would I add some cream cheese to the filling instead of, or in addition to, the butter? I love the idea of this cake with a cream cheese/jam filling.

01-25-2007, 08:17 AM	#33
24Fan Very Gabby LCF Member!!! Join Date: Oct 2004 Posts: 3,634 Gallery: 24Fan Stats: from 2004 to 2006 lost 118 lbs. Maintaining WOE: Atkins, low carb maintaining Start Date: 2004	Thanks for the quick response, Kev! Gotta go get some almond flour then try that variation. I love cc in anything so I'm sure it'll be good to me

01-25-2007, 12:15 PM	#34
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,822 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	This is what I would do: I would leave the crust the same, but add 4 to 8 ounces of cream cheese to the filling recipe..along with everything else..butter, etc. Because you have the almond flour in there, you don't want it to be too dry by leaving out any of the fat..so just add some cream cheese... It seems like it would be an crust with a cheesecakey topping..Like a giant cream cheese danish..

01-25-2007, 04:37 PM	#35
24Fan Very Gabby LCF Member!!! Join Date: Oct 2004 Posts: 3,634 Gallery: 24Fan Stats: from 2004 to 2006 lost 118 lbs. Maintaining WOE: Atkins, low carb maintaining Start Date: 2004	Good idea, Carolyn, thanks! I'm going to make for the weekend tomorrow, will let you know how it came out.

01-25-2007, 07:20 PM	#36
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,822 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	Yes, please let me know how it turned out..

01-26-2007, 08:27 PM	#37
theislandgirl Major LCF Poster! Join Date: Dec 2004 Location: Vancouver Island, BC, Canada Posts: 1,462 Gallery: theislandgirl Stats: forever and ever WOE: Atkins/PP/semi-paleo Start Date: July 1998	So did this get made today? I'd love to know, I have to make a birthday cake for tomorrow and this would be JUST lovely.

01-26-2007, 10:55 PM	#38
That Girl Major LCF Poster! Join Date: Dec 2005 Posts: 2,380 Gallery: That Girl	carolynf, i made this today using raspberry sf jelly. OMG.... this was delish! i'm very impressed. i can't wait to try it w/cinn strussel topping. way to go!!!!!

01-27-2007, 06:38 AM	#39
24Fan Very Gabby LCF Member!!! Join Date: Oct 2004 Posts: 3,634 Gallery: 24Fan Stats: from 2004 to 2006 lost 118 lbs. Maintaining WOE: Atkins, low carb maintaining Start Date: 2004	I didn't get a chance to cook it on my day off, Carolyn. gonna have to wait till next week now.

01-27-2007, 08:23 PM	#40
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,822 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	Bella: Glad you liked it.. We can wait until next week for your experiment, 24.

01-27-2007, 11:20 PM	#41
theislandgirl Major LCF Poster! Join Date: Dec 2004 Location: Vancouver Island, BC, Canada Posts: 1,462 Gallery: theislandgirl Stats: forever and ever WOE: Atkins/PP/semi-paleo Start Date: July 1998	Ha, maybe YOU can wait, Carolyn! I ended up making my Mum a Flourless Chocolate Cake with a Cheesecake Swirl...and it worked out really really well. But I did want to make this very European style torte for her. I think I'll schedule it for Easter (Induction Monday to Friday, somewhat looser on weekends, but this one is WAY out of the ballpark carbwise...but SO yummy looking). It's a beauty! I want to do something with apricots and brandy for the center, along with cream cheese.

06-23-2007, 04:34 PM	#42
Kevinpa Guest Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 5,575 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	bumping

07-31-2007, 03:30 PM	#44
Kisal Major LCF Poster! Join Date: Nov 2006 Location: Oregon Posts: 1,566 Gallery: Kisal WOE: Basic low carb Start Date: October 15, 2004	I made this torte for my birthday cake, and it was really fantastic! Everyone loved it. When serving it, I topped each slice with whipped cream and sprinkled sliced almonds on top. It looked so beautiful and tasted so delicious!

07-31-2007, 03:35 PM	#45
Carleigh Very Gabby LCF Member!!! Join Date: Apr 2007 Posts: 4,496 Gallery: Carleigh	Thanks to whomever revived this thread! <Scampers off to buy some more almond meal!>

07-31-2007, 04:36 PM	#46
Sue421 Senior LCF Member Join Date: Jan 2005 Location: Calgary, Alberta Posts: 535 Gallery: Sue421 Stats: 150/125/125 WOE: Atkins Start Date: Dec. 2003	ROFL Kevin!!! Did you make it for your wife again?

08-01-2007, 02:31 PM	#47
tink81 Senior LCF Member Join Date: Jan 2007 Location: washington Posts: 170 Gallery: tink81 WOE: atkins	can't wait to make this using our homemade sf jam. It only has 0.6 c/TBSP for my rasp. and mixed berry and my cherry has a little over 1 c/TBSP.

09-04-2007, 06:59 PM	#50
That Girl Major LCF Poster! Join Date: Dec 2005 Posts: 2,380 Gallery: That Girl	kevin, did you mean 1/2 tsp of splenda quik pak?

09-07-2007, 04:51 PM	#53
Tweaker Geek Major LCF Poster! Join Date: Jun 2002 Location: USA Posts: 2,702 Gallery: Tweaker Geek	Looks like your DW gets lots of crispy edges with those cookies, Kevin. I like the idea of cookies out of this, may try your recipe but use pecans instead of pistachios.

04-14-2009, 07:57 AM	#57
Soobee Very Gabby LCF Member!!! Join Date: Dec 2006 Location: Massachusetts Posts: 3,889 Gallery: Soobee WOE: Atkins Start Date: September 2000	A 9 inch chocolate mint cookie. Now, how can that be bad?

04-18-2009, 02:58 PM	#58
Tweaker Geek Major LCF Poster! Join Date: Jun 2002 Location: USA Posts: 2,702 Gallery: Tweaker Geek	I want one!! Just finishing up some mint chocolate chip brownies -- need to bake again!

04-09-2013, 07:30 PM	#59
drjlocarb Very Gabby LCF Member!!! Join Date: Feb 2010 Location: Indiana Posts: 4,159 Gallery: drjlocarb Stats: 274/231/190 WOE: vlc/NK Start Date: 1999,2003,2007,jan2010	Bump for the crust and frig cookies..hope they are crunchy. I don't think this is in the Kevin sticky.