Opera Torte Recipe
Ingredients
| Confectioner’s sugar | 2 Cup (16 tbs), sifted (Cake:) | |
| Cornstarch | 1 1/3 Cup (16 tbs), sifted (Cake:) | |
| Eggs | 6 , separated (Cake:) | |
| Cream of tartar | 1/4 Teaspoon (Cake:) | |
| Water | 1/4 Cup (16 tbs) (Cake:) | |
| Vanilla extract | 1 Teaspoon (Cake:) | |
| Unflavored gelatin | 1 Tablespoon (Filling:) | |
| Cold water | 1/4 Cup (16 tbs) (Filling:) | |
| Egg yolks | 4 (Filling:) | |
| Sugar | 6 Tablespoon (Filling:) | |
| Cornstarch | 3 Tablespoon (Filling:) | |
| Milk | 2 Cup (16 tbs) (Filling:) | |
| Vanilla extract | 1 Tablespoon (Filling:) | |
| Heavy cream | 1 Cup (16 tbs), Whipped (Filling:) | |
| Brandy | 3 Tablespoon (Filling:) | |
| Blanched almonds | 1 Cup (16 tbs) (Almond Paste:) | |
| Confectioner’s sugar | 2 Cup (16 tbs) (Almond Paste:) | |
| Almond extract | 1 Teaspoon (Almond Paste:) | |
| 2 egg whites, slightly beaten Green food coloring | ||
| Confectioner’s sugar | 1/2 Cup (16 tbs), sifted (Topping:) | |
| Grease four 8-inch layer-cake pans and line the bottoms with wax paper. | ||
Directions
To make the cake, sift together 3 times 1 cup confectioners' sugar and the cornstarch.
Beat the egg whites, cream of tartar, and water in a large bowl until the mixture forms soft peaks.
Gradually beat in remaining 1 cup confectioners' sugar, a little at a time.
Continue beating until stiff peaks form when beater is raised.
Add egg yolks and vanilla; beat in just until well blended.
Fold in sugar-cornstarch mixture, a little at a time, and blend thoroughly.
Divide batter among pans and bake in a preheated moderate oven (350°F.) for 30 minutes, or until top of cake springs back when touched lightly with finger.
Cool before removing from pans.
Meanwhile, make the filling.
Soften gelatin in cold water.
Combine egg yolks, sugar, cornstarch, and milk in top part of double boiler.
Cook over simmering, not boiling, water until mixture is smooth and thick.
Stir constantly.
Remove from heat and beat in gelatin and vanilla.
Cool, beating occasionally to keep smooth.
Fold in whipped cream and brandy.
Chill before using.
While filling chills, make almond paste.
Put almonds through nut grinder twice, or grind fine in electric blender.
Combine with sugar, almond extract, and egg whites.
Work with spoon until smooth.
Stir in a few drops of green food coloring to color the paste light green.
Knead almond paste with hands until it is very smooth and the sugar has been completely absorbed.
This may take from 5 to 10 minutes.
Roll out on wax paper into an 8-inch circle.
To assemble the Torte, neatly spread filling on cake layers; the top layer should also be spread with filling.
Put layers together.
Place almond paste over filling on top layer.
Sift confectioners' sugar through a paper lace doily onto almond paste to form decorative pattern.
Remove doily carefully.
Makes 10 to 12 servings.
Beat the egg whites, cream of tartar, and water in a large bowl until the mixture forms soft peaks.
Gradually beat in remaining 1 cup confectioners' sugar, a little at a time.
Continue beating until stiff peaks form when beater is raised.
Add egg yolks and vanilla; beat in just until well blended.
Fold in sugar-cornstarch mixture, a little at a time, and blend thoroughly.
Divide batter among pans and bake in a preheated moderate oven (350°F.) for 30 minutes, or until top of cake springs back when touched lightly with finger.
Cool before removing from pans.
Meanwhile, make the filling.
Soften gelatin in cold water.
Combine egg yolks, sugar, cornstarch, and milk in top part of double boiler.
Cook over simmering, not boiling, water until mixture is smooth and thick.
Stir constantly.
Remove from heat and beat in gelatin and vanilla.
Cool, beating occasionally to keep smooth.
Fold in whipped cream and brandy.
Chill before using.
While filling chills, make almond paste.
Put almonds through nut grinder twice, or grind fine in electric blender.
Combine with sugar, almond extract, and egg whites.
Work with spoon until smooth.
Stir in a few drops of green food coloring to color the paste light green.
Knead almond paste with hands until it is very smooth and the sugar has been completely absorbed.
This may take from 5 to 10 minutes.
Roll out on wax paper into an 8-inch circle.
To assemble the Torte, neatly spread filling on cake layers; the top layer should also be spread with filling.
Put layers together.
Place almond paste over filling on top layer.
Sift confectioners' sugar through a paper lace doily onto almond paste to form decorative pattern.
Remove doily carefully.
Makes 10 to 12 servings.
Chef
