Almond Meringue Torte Recipe
Ingredients
| Fine dry bread crumbs - 2 tbsp | ||
| Almonds - 1 pkg (3-1/2 oz/100 g), ground | ||
| Baking powder | 1 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Butter | 1/4 Cup (16 tbs), softened | |
| Granulated Sugar | 1/2 Cup (16 tbs) | |
| Eggs | 3 | |
| Almond extract | 1/2 Teaspoon | |
| Milk | 3 Tablespoon | |
| Almonds | 1 Cup (16 tbs), sliced | |
| Chestnut puree - 1 cup | ||
| Icing Sugar | 1/4 Cup (16 tbs), sifted (Topping) | |
| Brandy | 2 Tablespoon (Topping) | |
| Whipping cream | 1 Cup (16 tbs) (Topping) | |
Directions
GETTING READY
1. Grease two 8-inch (20 cm) pie plates.
2. Preheat the oven at300°F (150°C).
MAKING
3. In a bowl combine bread crumbs with 2 tbsp (25 ml) of the ground almonds and divide between two greased pie plates.
4. Shake to coat sides and bottoms, letting any extra mixture remain on bottoms and set aside.
5. In a bowl combine remaining 1 cup (250 mL) ground almonds, baking powder and salt and set aside.
6. In mixing bowl, cream butter and beat adding 1/4 cup (50 mL) of the sugar until fluffy.
7. Add egg yolks, one at a time, beating well after each addition.
8. Beat in almond mixture, almond extract and milk.
9. Divide between prepared pie plates, cover and refrigerate until chilled, about 1 hour.
10. In bowl, beat egg whites, egg whites until soft peaks form.
11. Beat in remaining sugar until stiff and glossy.
12. Spread evenly over each torte, then sprinkle 1/2 cup 1125 mL) sliced almonds over each one.
13. Bake in the preheated oven for 45 to 50 minutes or until cake tester inserted in centre comes out clean and meringue is golden.
14. Run knife around edges.
15. Let it cool and remove from pans.
FINALIZING
For the Topping:
16. In large bowl, using electric mixer, beat chestnut puree until smooth.
17. Gradually- beat in sugar and brandy.
18. In separate bowl, whip cream and fold into chestnut mixture.
SERVING
19. On a serving plate place 1 torte and spread with half of the chestnut mixture.
20. Top with second torte, mound remaining chestnut mixture on top and serve.
1. Grease two 8-inch (20 cm) pie plates.
2. Preheat the oven at300°F (150°C).
MAKING
3. In a bowl combine bread crumbs with 2 tbsp (25 ml) of the ground almonds and divide between two greased pie plates.
4. Shake to coat sides and bottoms, letting any extra mixture remain on bottoms and set aside.
5. In a bowl combine remaining 1 cup (250 mL) ground almonds, baking powder and salt and set aside.
6. In mixing bowl, cream butter and beat adding 1/4 cup (50 mL) of the sugar until fluffy.
7. Add egg yolks, one at a time, beating well after each addition.
8. Beat in almond mixture, almond extract and milk.
9. Divide between prepared pie plates, cover and refrigerate until chilled, about 1 hour.
10. In bowl, beat egg whites, egg whites until soft peaks form.
11. Beat in remaining sugar until stiff and glossy.
12. Spread evenly over each torte, then sprinkle 1/2 cup 1125 mL) sliced almonds over each one.
13. Bake in the preheated oven for 45 to 50 minutes or until cake tester inserted in centre comes out clean and meringue is golden.
14. Run knife around edges.
15. Let it cool and remove from pans.
FINALIZING
For the Topping:
16. In large bowl, using electric mixer, beat chestnut puree until smooth.
17. Gradually- beat in sugar and brandy.
18. In separate bowl, whip cream and fold into chestnut mixture.
SERVING
19. On a serving plate place 1 torte and spread with half of the chestnut mixture.
20. Top with second torte, mound remaining chestnut mixture on top and serve.
Chef
