This is another cross-cultural dessert that uses Eastern Europe's bounty of almonds. The top can be gussied up with chocolate ganache and chocolate-dipped strawberries.
Makes 10 servings of Almond Torte
Prep Time: 30 minutes
Cook Time: 30 minutes
Ingredients:
- For the Cake:
- 11 large eggs, separated
- 3/4 cup granulated sugar
- 1/2 pound almonds, finely ground
- 1 tablespoon cocoa
- 3 tablespoons bread crumbs
- 2 teaspoons baking powder
- 1 teaspoon vanilla
- .
- For the Frosting:
- 3 1/4 cups heavy whipping cream
- 1 cup cocoa
- 1/4 teaspoon salt
- 2 cups sifted confectioners' sugar
- 1 teaspoon vanilla
- .
- For the Ganache:
- 8 ounces semisweet chocolate
- 3/4 cup heavy whipping cream
- 2 tablespoons unsalted butter
- .
- For Garnish:
- Large strawberries
- Sliced almonds
Preparation:
- Heat oven to 350 degrees. In a large bowl, beat egg yolks and granulated sugar at high speed until thick and lemon-colored.
- Mix together almonds, cocoa, bread crumbs and baking powder, and set aside. In a separate bowl, beat the egg whites and vanilla until stiff but not dry. Set aside.
- Fold dry ingredients into yolk batter. Then gently fold in egg whites.
- Lightly coat two (9-inch) cake pans with cooking spray. Divide batter into pans and bake for about 30 minutes or until toothpick inserted in center comes out clean. Remove from oven and allow to cool completely on wire rack, turning cakes out after 10 minutes.
- Meanwhile, to make the frosting, beat whipping cream with cocoa, salt, confectioners' sugar and vanilla until stiff peaks form.
- Line the bottom of a 9-inch springform pan with a parchment-paper circle. Cut each 9-inch cake in half horizontally, to make 4 layers. Place 1 layer, cut side up, in bottom of pan. Spread with 1/4 of whipped cream. Continue layering, reserving last 1/4 of whipped cream for the sides, and leaving last layer, placed cut side down, unfrosted. Cover with plastic wrap and refrigerate.
- Meanwhile, make ganache by chopping chocolate and placing in a heatproof bowl. Microwave cream and butter until it boils. Pour over chocolate, cover with plastic wrap and let sit 15 minutes. Remove plastic and stir until thick and smooth, and slightly cooled. Dip strawberries half way in ganache and place on parchment paper to dry slightly.
- Remove torte from refrigerator and pour ganache over top. Arrange strawberries on the ganache. Again cover with plastic wrap and refrigerate until ganache has set, about 1 hour.
- Remove torte from refrigerator and unmold from springform pan. Place torte on a serving platter. Cover sides with reserved whipped cream frosting and sprinkle with sliced almonds.
- Store leftovers refrigerated.
