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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 in 1 Tbsp.
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4
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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5
In a saucepan, combine 1 3/4 c. of sugar and water together.
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6
Bring to a boil, stirring constantly.
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7
Reduce the heat and boil gently, without stirring for 5 min.
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8
Stir in the squash and boil gently for 5 min, stirring occasionally.
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9
In a food processor, pulse the almonds and cinnamon for 60 seconds.
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10
Scrape down the sides of the bowl and pulse for another 60 seconds.
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11
With the machine running, add in the marzipan, a couple of pcs at a time.
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12
Pulse the mix till thoroughly blended, about 60 seconds.
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13
Remove the mix from the processor and stir into the sugar mix.
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14
Reduce the heat to low and cook for 25 min.
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15
In a mixing bowl, beat the egg yolks and Large eggs till frothy.
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16
Slowly whisk the warm almond mix into the egg mix.
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17
Pour the mix back into the saucepan and continue to cook for 5 min, stirring constantly, the mix will thicken.
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18
Stir in the ginger and pour the filling into the prepared pan.
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19
Sprinkle the top with the remaining Tbsp.
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20
of sugar and the chopped almonds.
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21
Bake for 40 to 45 min or possibly till the sides pull away from the pan and the center is set.
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22
Remove the pan from the oven and cold on a wire rack for 5 min.
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23
Run a spatula around the sides of the pan and remove the springform.
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24
Cold the torte completely before slicing.
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25
As the torte cools it will soften, taking on a jelly like consistency.
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26
Cut the torte into 16 slices.
