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1
Preheat oven to 350 degrees.
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2
Butter the bottom and sides of a 9-inch springform pan.
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3
Add 1 tablespoon of sugar and tilt the pan from side to side to coat the bottom and sides; tap out excess sugar; set pan aside.
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4
In a saucepan, combine 1 3/4 cups of sugar and water together.
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5
Bring to a boil, stirring constantly.
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6
Reduce the heat and boil gently, without stirring for 5 minutes.
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7
Stir in the squash and boil gently for 5 minutes, stirring occasionally.
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8
In a food processor, pulse the almonds and cinnamon for 60 seconds.
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9
Scrape down the sides of the bowl and pulse for another 60 seconds.
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10
With the machine running, add the marzipan, a couple of pieces at a time.
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11
Pulse the mixture until thoroughly blended, about 60 seconds.
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12
Remove the mixture from the processor and stir into the sugar mixture.
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13
Reduce the heat to low and cook for 25 minutes.
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14
In a mixing bowl, beat the egg yolks and eggs until frothy.
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15
Slowly whisk the hot almond mixture into the egg mixture.
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16
Pour the mixture back into the saucepan and continue to cook for 5 minutes, stirring constantly, the mixture will thicken.
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17
Stir in the ginger and pour the filling into the prepared pan.
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18
Sprinkle the top with the remaining tablespoon of sugar and the minced almonds.
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19
Bake for 40 to 45 minutes or until the sides pull away from the pan and the center is set.
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20
Remove the pan from the oven and cool on a wire rack for 5 minutes.
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21
Run a spatula around the sides of the pan and remove the springform.
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22
Cool the torte completely before slicing.
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23
As the torte cools it will soften, taking on a jelly like consistency.
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24
Cut the torte into 16 slices.
