Crisp Almond Torte Recipe
Ingredients
| 2 thin Almond-Meringue Layers | ||
| Raspberry jam | 1 Cup (16 tbs) | |
| 1 Almond-Sponge Layer | ||
| Apricot jam | 1/2 Cup (16 tbs) | |
| 1 recipe Chocolate Butter Cream | ||
| 1 1/2 cups toasted, thinly sliced almonds | ||
| Icing Sugar | 1/4 Cup (16 tbs) | |
Directions
A pedestal cake dish is an effective choice.
Place one meringue layer on server.
Spread 1/2 cup raspberry jam over it.
Split almond-sponge cake in half horizontally; place 1 layer on top of raspberry jam, and spread with apricot jam.
Place other layer of sponge cake on top, and spread with remaining 1/2 cup raspberry jam.
Top with meringue layer.
Spread sides of torte with chocolate butter cream, and cover with toasted almonds.
Use decorating tube to make border of butter-cream rosettes around top of torte.
Sift icing sugar over center of torte before serving.
Place one meringue layer on server.
Spread 1/2 cup raspberry jam over it.
Split almond-sponge cake in half horizontally; place 1 layer on top of raspberry jam, and spread with apricot jam.
Place other layer of sponge cake on top, and spread with remaining 1/2 cup raspberry jam.
Top with meringue layer.
Spread sides of torte with chocolate butter cream, and cover with toasted almonds.
Use decorating tube to make border of butter-cream rosettes around top of torte.
Sift icing sugar over center of torte before serving.
Chef
