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Angel Cake Torte Recipe
|Blanched almonds||250 Milliliter (1 Cup)|
|Unflavored gelatin||1 1⁄4 Ounce (1 Envelope)|
|Boiling water||30 Milliliter (2 Tablespoons)|
|Eggs||4 , separated|
|Butter||125 Milliliter (1/2 Cup, At Room Temperature)|
|Confectioners sugar||250 Milliliter (1 Cup)|
|Rum/Brandy||50 Milliliter (1/4 Cup)|
|Whipping cream||500 Milliliter (2 Cup)|
Serving size: Complete recipe
Calories 5726 Calories from Fat 3673
% Daily Value*
Total Fat 419 g645.1%
Saturated Fat 194.4 g972.1%
Trans Fat 0 g
Cholesterol 1829 mg
Sodium 820.3 mg34.2%
Total Carbohydrates 330 g110%
Dietary Fiber 26 g104%
Sugars 284.3 g
Protein 111 g222.8%
Vitamin A 82.3% Vitamin C
Calcium 98.2% Iron 74.7%
*Based on a 2000 Calorie diet
Put almonds into blender container.
Cover and process 2 cycles at GRIND to chop nuts; set aside.
Dissolve gelatin in boiling water.
In small mixer bowl, beat egg whites and salt at HIGH until stiff but not dry.
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.