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Almond Torte Cake
Submitted By: Admin
Preparation time: 30 minutes
Cooking time: 30-40 minutes

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Dry breadcrumbs 60g/ 2oz
120ml/ fl oz
Rum 15ml/ 1 tbsp
Butter or margarine 90g/ 3oz
Sugar 90g/ 3oz
Eggs, separated 6
Ground roasted almonds 90g/ 3oz Double cream 570ml/ 1 pint
Sugar 30g/ 2 tbsps
Roasted almonds, finely chopped
60g/ 2oz
Whole blanched almonds, toasted, angelica or cherries for decoration
3. Grease and flour three 20cm/ 13 inch round cake pans, placing a sheet of greaseproof paper in the base if desired. Divide the cake mixture among the three pans and bake for 30-40 minutes in the preheated oven. Allow to cool briefly in the pans, loosen the sides and remove the cakes to a rack to finish cooling.

4. Whip the cream and the sugar. Reserve one third of the cream for the top and fold the finely chopped almonds into the remaining two thirds. Sandwich the cake layers together with the almond cream and spread a layer of plain cream on top, reserving some for piping.

Sandwich the layers of cake together with the almond cream. pressing down lightly so that the cream shows around the edge.

5. Fill a piping bag fitted with a rosette nozzle with the remaining cream and pipe cut rosettes or other decorations on top of the cake. Decorate with the whole almonds and angelica or cherries.

Over-whipped egg whites are difficult to incorporate into the cake mixture and also begin to liquify and lose volume.

Almonds are usually available already ground, chopped, roasted or unroasted. Alternatively buy whole blanched almonds and roast the total amount for the recipe all at once in a moderate oven. Turn them often for even roasting.

Cook's Tip
Cream that has been in the refrigerator for at least 2 hours before whipping produces a better result. It cream becomes slightly over whipped, stir in a few spoonfuls of milk.


1. Preheat the oven to 180C / 350F / Gas Mark 4. Soak the breadcrumbs in milk in a large bowl.

2. In a separate bowl, cream the butter until soft and beat in the sugar gradually until the mixture is light and fluffy. Beat in the egg yolks one at a time and then add to the crumb mixture. Beat the egg whites until stiff but not dry and fold into the crumb mixture along with the almonds.

Fold the egg whites into the crumb mixture along with the almonds using a large spoon or a rubber spatula.


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