Torte Style Cider Pudding Recipe
Ingredients
| Egg yolks | 7 | |
| Sugar | 1 1/2 Cup (16 tbs) | |
| Lemon peel | 2 Teaspoon, grated | |
| 4 cups toasted coarse breadcrumbs | ||
| Ground cinnamon | 1 Teaspoon | |
| Toasted almonds | 1 Cup (16 tbs), chopped | |
| Egg whites | 7 | |
| 1 1/2 cups sweet apple cider | ||
Directions
Beat egg yolks, sugar, and lemon peel together until very thick.
Combine the bread crumbs, cinnamon, and almonds; fold into the egg yolk mixture.
Beat egg whites until stiff, not dry, peaks are formed.
Gently fold into bread crumb mixture.
Turn into a well-greased 9-inch tubed pan.
Bake at 350 F about 1 hour, or until a cake tester inserted in center comes out clean and top is golden brown.
Loosen from sides of pan and then unmold immediately onto a warm serving plate.
Heat the cider and pour slowly over the pudding, using just enough to saturate it thoroughly.
Combine the bread crumbs, cinnamon, and almonds; fold into the egg yolk mixture.
Beat egg whites until stiff, not dry, peaks are formed.
Gently fold into bread crumb mixture.
Turn into a well-greased 9-inch tubed pan.
Bake at 350 F about 1 hour, or until a cake tester inserted in center comes out clean and top is golden brown.
Loosen from sides of pan and then unmold immediately onto a warm serving plate.
Heat the cider and pour slowly over the pudding, using just enough to saturate it thoroughly.
Chef
