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Almond Torte Cake
Submitted By: Admin
Preparation time: 30 minutes
Cooking time: 30-40 minutes
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Ingredients:
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Dry breadcrumbs
60g/ 2oz
Milk 120ml/ ¼ fl oz
Rum
15ml/ 1 tbsp
Butter or margarine
90g/ 3oz
Sugar
90g/ 3oz
Eggs, separated
6
Ground roasted almonds
90g/ 3oz Double
cream 570ml/ 1 pint
Sugar
30g/ 2 tbsps
Roasted almonds,
finely chopped
60g/ 2oz
Whole blanched almonds, toasted,
angelica or cherries for decoration
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3. Grease and flour three 20cm/ 13 inch round cake pans, placing a sheet of greaseproof paper in the base if desired. Divide the cake mixture among the three pans and bake for 30-40 minutes in the preheated oven. Allow to cool briefly in the pans, loosen the sides and remove the cakes to a rack to finish cooling.
4. Whip the cream and the sugar.
Reserve one third of the cream for the top and fold the finely
chopped almonds into the remaining two thirds. Sandwich the
cake layers together with the almond cream and spread a layer
of plain cream on top, reserving some for piping.
Sandwich the layers of cake together with the almond cream.
pressing down lightly so that the cream shows around the edge.
5. Fill a
piping bag fitted with a rosette nozzle with the remaining
cream and pipe cut rosettes or other decorations on top of the
cake. Decorate with the whole almonds and angelica or
cherries.
Watchpoint
Over-whipped egg whites are difficult to incorporate into the
cake mixture and also begin to liquify and lose volume.
Preparation
Almonds are usually available already ground, chopped, roasted
or unroasted. Alternatively buy whole blanched almonds and
roast the total amount for the recipe all at once in a
moderate oven. Turn them often for even roasting.
Cook's Tip
Cream that has been in the refrigerator for at least 2 hours
before whipping produces a better result. It cream becomes
slightly over whipped, stir in a few spoonfuls of milk.
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Method:
1. Preheat the oven to 180C / 350F / Gas
Mark 4. Soak the breadcrumbs in milk in a large bowl.
2. In a separate bowl, cream the butter until soft and beat in
the sugar gradually until the mixture is light and fluffy.
Beat in the egg yolks one at a time and then add to the crumb
mixture. Beat the egg whites until stiff but not dry and fold
into the crumb mixture along with the almonds.
Fold the egg whites into the crumb mixture along with the
almonds using a large spoon or a rubber spatula.
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