Raspberry-Almond Torte with Chocolate Ganache

Ingredients

• 2 tablespoons almond paste 
• 6 tablespoons butter softened
• 4 ounce bittersweet chocolate chopped
• 4 large egg whites 
• 3 large eggs 
• 0.3 cup skim milk fat-free
• 0.8 cup flour all-purpose
• 0.5 cup granulated sugar 
• 1 cup granulated sugar divided
• 0.3 cup juice of lemon fresh
• 0.5 cup powdered sugar sifted
• 10 ounce raspberry jam seedless
• 0.3 teaspoon salt 
• 0.3 cup cocoa powder unsweetened

Equipment

• bowl
• frying pan
• sauce pan
• baking paper
• oven
• knife
• whisk
• wire rack
• blender
• measuring cup

Directions

1. Preheat oven to 35
2. Coat a 15 x 10-inch jelly roll pan with cooking spray; line bottom with parchment paper. Coat parchment paper with cooking spray.
3. To prepare cake, place butter and almond paste in a large bowl; beat with a mixer at medium speed 2 minutes or until blended.
4. Add 1/2 cup granulated sugar, beating until well blended (about 3 minutes).
5. Add eggs, 1 at a time, beating well after each addition.
6. Lightly spoon flour into dry measuring cups; level with a knife.
7. Combine flour and salt, stirring with a whisk.
8. Add flour mixture to butter mixture, beating just until combined.
9. Place the egg whites in a large bowl. Using clean, dry beaters, beat egg whites with a mixer at high speed until foamy. Gradually add 1/2 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold egg whites into batter; pour batter into prepared pan.
10. Bake at 350 for 18 minutes or until cake springs back when touched lightly. Cool. Invert cake onto a wire rack.
11. Remove parchment paper.
12. Cut cake into 4 (10 x 3 3/4-inch) rectangles.
13. To prepare filling, combine juice and raspberry preserves, stirring with a whisk.
14. Add powdered sugar, stirring until smooth. Reserve 3/4 cup raspberry mixture.
15. Place 1 cake rectangle on a cake platter; spread with 1/4 cup raspberry mixture, leaving a 1/4-inch border. Repeat procedure with remaining cake and 1/2 cup raspberry mixture, ending with cake.
16. To prepare ganache, combine 1/2 cup granulated sugar, cocoa, and milk in a medium saucepan over medium heat; bring mixture to a boil, stirring frequently. Cook 1 minute, stirring constantly.
17. Remove from heat, and add chocolate, stirring until smooth.
18. Spread ganache evenly over top and sides of cake; let stand 20 minutes or until set.
19. Serve reserved raspberry mixture with torte.