Angel Cake Torte Recipe
Ingredients
| Blanched almonds | 1 Cup (16 tbs) | |
| Unflavored gelatin | 1 | |
| Boiling water | 2 Tablespoon | |
| Eggs | 4 , separated | |
| Salt | 1/8 Teaspoon | |
| Butter | 1/2 Cup (16 tbs) | |
| Confectioner’s sugar | 1 Cup (16 tbs) | |
| Brandy | 1/4 Cup (16 tbs) | |
| Cake | 1 10 inch | |
| Whipping cream | 2 Cup (16 tbs) |
Directions
Assemble Blender.
Put almonds into blender container.
Cover and process 2 cycles at GRIND to chop nuts; set aside.
Dissolve gelatin in boiling water.
Assemble Mixer.
In small mixer bowl, beat egg whites and salt at HIGH until stiff but not dry.
Set aside.
In large mixer bowl, cream butter, sugar, and egg yolks at MEDIUM-LOW until blended.
Add dissolved gelatin, rum, and chopped almonds; mix at LOW just until mixed.
Fold in beaten egg whites at LOW; chill until thickened.
Slice cake into 3 crosswise sections.
Spread filling between layers.
Chill several hours before serving.
In small mixer bowl, whip cream at LOW then at HIGH until stiff.
Frost cake with whipped cream.
Put almonds into blender container.
Cover and process 2 cycles at GRIND to chop nuts; set aside.
Dissolve gelatin in boiling water.
Assemble Mixer.
In small mixer bowl, beat egg whites and salt at HIGH until stiff but not dry.
Set aside.
In large mixer bowl, cream butter, sugar, and egg yolks at MEDIUM-LOW until blended.
Add dissolved gelatin, rum, and chopped almonds; mix at LOW just until mixed.
Fold in beaten egg whites at LOW; chill until thickened.
Slice cake into 3 crosswise sections.
Spread filling between layers.
Chill several hours before serving.
In small mixer bowl, whip cream at LOW then at HIGH until stiff.
Frost cake with whipped cream.
Chef
