ALMOND TORTE
This flourless cake is light and delicious.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h30m
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees. Cut a piece of wax or parchment paper to fit the bottom of an 8-inch round cake pan. Coat pan with nonstick spray, place prepared paper round in bottom of pan, and spray paper. Sprinkle evenly with 1/4 cup almonds.
- In a food processor, process remaining 1 1/2 cups almonds with 3/4 cup confectioners' sugar until finely ground; set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites with salt until soft peaks form. Gradually add remaining 2 tablespoons of confectioners' sugar and beat until stiff glossy peaks form. Beat in almond extract. In three additions, gently fold in ground almond mixture.
- Evenly spread batter into prepared pan, tapping pan on counter to expel large air bubbles. Bake until golden brown and firm in center, 40 to 45 minutes; cool completely in pan. Invert onto serving plate, and remove wax or parchment paper.
Nutrition Facts : Calories 184 g, Fat 11 g, Fiber 1 g, Protein 5 g
AUSTRIAN ALMOND TORTE (MALAKOFF-TORTE)
I received this in an email but have not yet tried it. I visited Austria several years ago, and did, of course try the desserts, which were fabulous. I am sure that this is no exception, especially if you love almonds! So, put on a Mozart opera and enjoy! Chill time is included in cooking time (there is no actual "cooking" that goes on here.)
Provided by spatchcock
Categories Dessert
Time 12h35m
Yield 6-12 serving(s)
Number Of Ingredients 10
Steps:
- Beat the butter, egg yolks, and sugar until light and fluffy.
- Stir in the ground almonds, cream, and optional rum.
- Dip the ladyfingers in the milk and cover the bottom of a 9-inch (23 cm) springform pan with them.
- (Note: Wrap the outside of the springform pan with aluminum foil and secure with a piece of string to prevent leakage.) Spread 1/3 of the almond mixture over the ladyfingers.
- Repeat with alternating layers of ladyfingers and almond mixture, ending with a layer of ladyfingers.
- Wrap tightly in plastic wrap or aluminum foil, place a heavy plate or cutting board on top, and refrigerate overnight.
- To serve, run a thin knife blade around the inside of the pan before releasing the spring.
- Press toasted slivered almonds around the side of the torte and top with powdered sugar or whipped cream.
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