Brown Butter Almond Torte with Sour Cherry Sauce

• 1 stick (1/2 cup) unsalted butterbutter
• 1 teaspoon vanillavanilla
• 1 cup blanched whole almonds (about 4 ounces)almond
• 1/2 cup all-purpose flourflour
• 1 cup sugarsugar
• 3/4 teaspoon saltsalt
• 6 large egg whitesegg
• 1/3 cup sliced almondsalmond
• 3 cups sour cherries (about 1 1/2 pounds)
• 1/2 cup sugarsugar
• 1/2 cup waterwater
• 1 teaspoon cornstarch mixed with 1 tablespoon waterwater

1. 01In a small saucepan melt butter over moderately low heat and continue to heat until golden brown with nutlike fragrance. (Bottom of pan will be covered with brown specks.) Cool butter to warm and stir in vanilla.
2. 02Preheat oven to 375°F. Butter and flour a 9-inch round cake pan, knocking out excess flour.
3. 03In a food processor finely grind whole almonds with flour, 2/3 cup sugar, and 1/2 teaspoon salt.
4. 04In a large bowl with an electric mixer beat whites with remaining 1/4 teaspoon salt until they hold soft peaks. Add remaining 1/3 cup sugar gradually, beating until meringue just holds stiff peaks. Fold in nut mixture gently but thoroughly. Fold in butter gently but thoroughly (batter will deflate) and spread in pan.
5. 05Sprinkle top of batter evenly with sliced almonds and bake torte in middle of oven 35 to 40 minutes, or until it begins to pull away from side of pan and a tester comes out clean.
6. 06Cool torte in pan on a rack 15 minutes and invert onto rack. Flip torte right side up and cool completely. (Torte may be made 1 day ahead and kept in an airtight container at room temperature.)
7. 07

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