Ingredients:
4 egg yolks
2/3 c.
sugar
1/4 c.
water
1 tsp.
vanilla
1/4
tsp. almond extract
1/3 c.
flour, sifted
1/3 c.
potato flour
3/4
tsp. baking powder
1/4
tsp. salt
4 egg
yolk whites
Beat yolks until thick and
lemon-colored. Slowly beat in
sugar. Add water and flavorings; beat
well. Sift flours together 3
times. Sift again with salt and baking
powder. Fold into yolk mixture with
wire whisk. Beat whites until stiff;
fold into above mixture with whisk. Bake
in ungreased spring-form loaf pan in 350 degree oven, 50-60 minutes. Cool upside down in pan. Remove; slice into 3 layers (electric knife
helpful). Fill layers as
follows.FILLING:
1 tbsp.
flour
2 tbsp.
water
1/2 c.
milk, scalded
2 egg
yolks, beaten
1/3 c.
sugar
2 tbsp.
light rum
1 tbsp.
vanilla
1/2
tsp. salt
1/2 c.
whipping cream
1 egg
white, beaten stiff
Mix flour with 2 tablespoons water; add milk
and beat. Beat yolks well with 1/3 cup
sugar. Add hot mixture, rum, vanilla,
and salt. Cook on very low heat until
mixture thickens. Chill until somewhat
cooled and thick. Whip cream; fold it
and egg white into chilled ingredients.
Spread between layers. Top as
follows.TOPPING:
1/3 c.
raspberry or apricot preserves
1 tbsp.
sugar
1 c.
whipping cream
1/4 c.
almonds, slivered and toasted
Directions:
Spread preserves over top of torte, almost to edge. Whip cream with 1 tablespoon sugar. Put in pastry tube and pipe around edge of torte, decorating the preserves with a few rosettes. Sprinkle with almonds.
(No Ratings Yet)
Loading ...
