This Italian torta features light-as-air egg whites folded into a ground almond base. A silky stovetop amaretto custard sauce adds just the right finishing note.

SAUCE
2 cups half-and-half
6 egg yolks
1/2 cup sugar
1 tablespoon cornstarch
1/4 cup amaretto, or 1/4 cup apple juice plus 1/2 teaspoon almond extract
1 teaspoon vanilla extract

TORTA
3 oz. slivered almonds (about 3/4 cup)
1 cup plus 2 tablespoons sugar, divided
3/4 cup all-purpose flour
1/2 cup unsalted butter, melted, cooled
2 tablespoons amaretto, or 2 tablespoons apple juice plus 1/4 teaspoon almond extract
2 teaspoons vanilla extract
1/2 teaspoon almond extract
6 egg whites
Dash salt
3 cups sliced fresh fruit or berries

1. Heat half-and-half in medium saucepan over medium heat until bubbling around edges.

2. Meanwhile, whisk egg yolks, sugar and cornstarch in medium bowl until well-blended. Slowly whisk in hot half-and-half; return to saucepan. Cook over medium-low heat until mixture thickens and coats back of spoon. Immediately pour into clean medium bowl; stir in 1/4 cup amaretto and 1 teaspoon vanilla. Place plastic wrap directly on surface; refrigerate several hours, until chilled and thickened.

3. Heat oven to 350°F. Butter 9-inch springform pan. Line bottom with parchment paper; butter parchment.

4. Process almonds and 10 tablespoons of the sugar in food processor until finely ground. Add flour; pulse to combine.

5. Combine butter, 2 tablespoons amaretto, 2 teaspoons vanilla and almond extract in small bowl.

6. Beat egg whites and salt in large bowl at medium-high speed 1 minute or until soft peaks form (able to hold shape but tip folds over when beater is lifted). Add remaining 8 tablespoons sugar; beat 1 to 2 minutes or until whites again form soft peaks. Fold half of the almond mixture into whites until combined; fold in half of the butter mixture. Repeat. Spread in pan.

7. Bake 35 to 40 minutes or until cake is browned, firm on top and sides just begin to pull away from pan. Cool in pan on wire rack 10 minutes (cake will shrink as it cools). Remove sides. Invert cake; remove bottom of pan and parchment. Cool completely on wire rack.

8. Place cake on platter; mound fruit in center. Serve in wedges with custard sauce.                    

8 servings