Angel Cake Torte
|Blanched almonds||250 Milliliter (1 Cup)|
|Unflavored gelatin||1 1⁄4 Ounce (1 Envelope)|
|Boiling water||30 Milliliter (2 Tablespoons)|
|Eggs||4 , separated|
|Butter||125 Milliliter (1/2 Cup, At Room Temperature)|
|Confectioners sugar||250 Milliliter (1 Cup)|
|Rum/Brandy||50 Milliliter (1/4 Cup)|
|Whipping cream||500 Milliliter (2 Cup)|
Put almonds into blender container.
Cover and process 2 cycles at GRIND to chop nuts; set aside.
Dissolve gelatin in boiling water.
In small mixer bowl, beat egg whites and salt at HIGH until stiff but not dry.
In large mixer bowl, cream butter, sugar, and egg yolks at MEDIUM-LOW until blended.
Add dissolved gelatin, rum, and chopped almonds; mix at LOW just until mixed.
Fold in beaten egg whites at LOW; chill until thickened.
Slice cake into 3 crosswise sections.
Spread filling between layers.
Chill several hours before serving.
In small mixer bowl, whip cream at LOW then at HIGH until stiff.
Frost cake with whipped cream.