Torta Recipe
Ingredients
| Butter | 1⁄2 Cup (8 tbs), softened | |
| Sugar | 1⁄2 Cup (8 tbs) | |
| Egg yolks | 4 | |
| Flour | 1 Cup (16 tbs) | |
| Baking powder | 1 Teaspoon | |
| Milk | 5 Tablespoon | |
| Almond extract | 1⁄2 Teaspoon | |
| Egg whites | 4 | |
| Sugar | 1 Cup (16 tbs) | |
| Almonds | 3⁄4 Cup (12 tbs), chopped | |
| Whipped cream | 1 |
Directions
Preheat oven to 350 degrees.
Cream butter and 1/2 cup sugar in mixer bowl until light and fluffy.
Add egg yolks; beat until lemon-colored.
Sift flour and baking powder together.
Add to creamed mixture alternately with milk, mixing well after each addition.
Mix in almond extract.
Spread in 2 round 9-inch baking pans.
Beat egg whites in mixer bowl until soft peaks form.
Add 1 cup sugar gradually, beating constantly until stiff peaks form.
Spread meringue over batter in pans; sprinkle with almonds.
Bake for 20 minutes.
Remove carefully to wire rack to cool.
Place 1 layer meringue side down on serving plate.
Spread generously with whipped cream.
Top with remaining layer meringue side up.
Cream butter and 1/2 cup sugar in mixer bowl until light and fluffy.
Add egg yolks; beat until lemon-colored.
Sift flour and baking powder together.
Add to creamed mixture alternately with milk, mixing well after each addition.
Mix in almond extract.
Spread in 2 round 9-inch baking pans.
Beat egg whites in mixer bowl until soft peaks form.
Add 1 cup sugar gradually, beating constantly until stiff peaks form.
Spread meringue over batter in pans; sprinkle with almonds.
Bake for 20 minutes.
Remove carefully to wire rack to cool.
Place 1 layer meringue side down on serving plate.
Spread generously with whipped cream.
Top with remaining layer meringue side up.
Chef
