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Almond Torte Cockaigne

Ingredients

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Directions

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  • Preheat oven to 325°F. Grease and flour (or line with wax or parchment paper) bottoms of two 8 x 2-inch round pans or one 8-inch springform pan.

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  • In a food processor, pulse on and off to grind almonds until they are consistency of coarse meal.

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  • Beat yolks and 3/4 cup sugar in a large bowl on high speed until mixture thickens slightly and is lighter in color. Stir in almonds along with bread crumbs, zest and juice, cinnamon and almond extract.

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  • In separate large bowl, whip egg whites with cream of tartar on meduim speed until soft peaks form. Gradually add in 1/4 cup sugar, beating on high speed, until stiff peaks form.

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  • Use spatula to fold in 1/4 of the whites to lighten almond mixture, then gently fold in remaining whites.

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  • Spread mixture evenly into pans. Lightly smooth top of almond mixture in pans, being careful not to press too hard.

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  • Bake at 325°F until toothpick inserted in center comes out clean, about 20 minutes for round pans or 40 to 45 minutes for springform pan. Let cool completely in pans on rack; center will sink as it cools. Slide slim knife around torte to detach from pans. Level; invert torte before frosting with whipped cream.


Whipped Cream

Ingredients

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Directions

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  • Beat heavy cream and vanilla extract in a chilled bowl with chilled beaters. Add desired sugar or honey. Beat to desired consistency. (For coffee whipped cream, make whipped cream, adding 2 teaspoons instant coffee or espresso powder to heavy cream with vanilla. Use 1 tablespoon plus 2 teaspoons sugar, or to taste.)

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