Almond Torte with Pears and Whipped Cream

INGREDIENTS

• 1 1/4 cups whole natural almonds (about 6 ounces), toasted
• 1 teaspoon cornstarch
• 4 large eggs, separated
• 3/4 cup sugar
• 2 teaspoons finely grated lemon zest (from 1 lemon)
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon coarse salt
• 3/4 cup plus 2 tablespoons sugar
• 1 cinnamon stick
• 5 wide strips lemon zest (from 1 lemon)
• 4 firm, ripe Anjou or Bartlett pears, peeled, cored, and quartered
• 1 cup heavy cream
• 1/4 cup sour cream