Almond Meringue Torte Recipe
Ingredients
| Cake flour | 1 1/4 Cup (16 tbs), sifted | |
| Baking powder | 1 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Eggs | 4 , separated | |
| Granulated Sugar | 1 1/4 Cup (16 tbs) | |
| Butter/Margarine | 1/2 Cup (16 tbs), softened | |
| Vanilla | 1 Teaspoon | |
| Milk | 1/4 Cup (16 tbs) | |
| Toasted slivered almonds | 1/2 Cup (16 tbs) | |
| Heavy cream | 1 Cup (16 tbs) | |
| Confectioner’s sugar | 1 Tablespoon, powdered | |
| Ground cinnamon | 1/2 Teaspoon |
Directions
1. Grease two 8x1 1/2-inch layer-cake pans; dust lightly with flour; tap out any excess.
2. Sift cake flour, baking powder and salt onto waxed paper; reserve.
3. Beat egg whites until foamy-white in a large bowl with electric mixer at high speed; beat in 3/4 cup of the granulated sugar, 1 tablespoon at a time, until meringue stands in firm peaks.
4. Cream butter or margarine in a medium-size bowl with mixer at high speed; beat in remaining 1/2 cup of granulated sugar gradually until fluffy. Beat in yolks, one at a time, blended, then vanilla. Stir in flour mixture, alternately with milk, till blended; spoon into pans.
5. Spread half of meringue over batter in" each pan; sprinkle both layers with almonds.
6. Bake in moderate oven (350°) for 30 minutes, or until golden.
7. Cool in pans on racks 5 minutes; loosen around edges with a knife; turn out onto palm of hand; place, meringue up, on racks; cool.
8. Beat cream with 10X sugar and cinnamon until stiff in a medium-size bowl. Place one meringue layer on a serving plate; spread with half whipped-cream mixture; top with second layer and top with remaining whipped cream. Chill.
2. Sift cake flour, baking powder and salt onto waxed paper; reserve.
3. Beat egg whites until foamy-white in a large bowl with electric mixer at high speed; beat in 3/4 cup of the granulated sugar, 1 tablespoon at a time, until meringue stands in firm peaks.
4. Cream butter or margarine in a medium-size bowl with mixer at high speed; beat in remaining 1/2 cup of granulated sugar gradually until fluffy. Beat in yolks, one at a time, blended, then vanilla. Stir in flour mixture, alternately with milk, till blended; spoon into pans.
5. Spread half of meringue over batter in" each pan; sprinkle both layers with almonds.
6. Bake in moderate oven (350°) for 30 minutes, or until golden.
7. Cool in pans on racks 5 minutes; loosen around edges with a knife; turn out onto palm of hand; place, meringue up, on racks; cool.
8. Beat cream with 10X sugar and cinnamon until stiff in a medium-size bowl. Place one meringue layer on a serving plate; spread with half whipped-cream mixture; top with second layer and top with remaining whipped cream. Chill.
Chef
