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Opera Torte Recipe
|Sifted confectioners' sugar||2 Cup (32 tbs)|
|Sifted cornstarch||1 1⁄3 Cup (21.33 tbs)|
|Eggs||6 , separated|
|Cream of tartar||1⁄4 Teaspoon|
|Water||1⁄4 Cup (4 tbs)|
|Vanilla extract||1 Teaspoon|
|Unflavored gelatin||1 Tablespoon|
|Cold water||1⁄4 Cup (4 tbs)|
|Milk||2 Cup (32 tbs)|
|Vanilla extract||1 Tablespoon|
|Heavy cream||1 Cup (16 tbs), whipped|
|Brandy||3 Tablespoon (Optional)|
|Blanched almonds||1 Cup (16 tbs)|
|Confectioners' sugar||2 1⁄2 Cup (40 tbs)|
|Almond extract||1 Teaspoon|
|Egg whites||2 , slightly beaten|
|Green food color||1|
Serving size: Complete recipe
Calories 6108 Calories from Fat 1941
% Daily Value*
Total Fat 223 g342.9%
Saturated Fat 84.4 g422%
Trans Fat 0 g
Cholesterol 2383.2 mg
Sodium 910.7 mg37.9%
Total Carbohydrates 885 g295.1%
Dietary Fiber 16.9 g67.7%
Sugars 649.4 g
Protein 118 g236.5%
Vitamin A 126.5% Vitamin C 2.4%
Calcium 123.8% Iron 77.7%
*Based on a 2000 Calorie diet
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.
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.