Almond Cake with Rhubarb, Peaches and Truffle Oil Sorbet
Preheat oven to 325°F. Beat almond paste, butter, sugar and vanilla beans until light and smooth. Add eggs slowly, mixing between each addition. Sift cake flour, baking powder and salt together over egg mixture. Add sour cream and pour into 4-ounce aluminum tins. Bake 25 minutes.
In large pot, combine 9 ounces sugar, glucose powder, and water. Bring to boil. Add remaining sugar. Add milk powder. Place in ice bath. When cool, add truffle oil, a few drops at a time, until subtle flavor is achieved. Process in ice cream maker, according to manufacturer’s instructions.
Make compote of rhubarb and peaches by cooking the two in just enough simple syrup so the fruit is still tart, yet sweet.
Warm cake in oven and place compote on side. Top compote with sorbet and sugar garnish or tuile.