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Candy confetti Torte

Holiday.Cook's picture
  Enriched flour 1 1⁄2 Cup (24 tbs), sifted
  Sugar 3⁄4 Cup (12 tbs)
  Egg yolks 1⁄2 Cup (8 tbs) (8 No:)
  Cold water 1⁄4 Cup (4 tbs)
  Lemon juice 1 Tablespoon
  Vanilla 1 Teaspoon
  Egg whites 1 Cup (16 tbs) (8 No:)
  Cream of tartar 1 Teaspoon
  Salt 1 Teaspoon
  Almond brittle topping 1 Cup (16 tbs)

Sift flour and 3/4 cup sugar into bowl.
Make well in center: add next 4 ingredients.
Beat till smooth.
Beat egg whites with cream of tartar and salt till very soft peaks form; add remaining sugar gradually.
2 tablespoons at a time.
Beat till stiff peaks form.
Fold first mixture gently into meringue.
Pour batter into ungreased 10-inch tube pan.
Carefully cut through batter, going around tube 5 or 6 times with knife to break large air bubbles.
Bake in moderate oven (350°) 50 to 55 minutes.
Invert pan to cool.
Remove cake from pan: split crosswise in 4 equal layers.
Follow recipe for Almond-brittle Topping to complete torte.

Recipe Summary

Difficulty Level: 
Lacto Ovo Vegetarian
Preparation Time: 
5 Minutes

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2984 Calories from Fat 986

% Daily Value*

Total Fat 112 g171.8%

Saturated Fat 57.3 g286.4%

Trans Fat 0 g

Cholesterol 1607.3 mg535.8%

Sodium 2795.7 mg116.5%

Total Carbohydrates 426 g142.1%

Dietary Fiber 0.07 g0.28%

Sugars 256.1 g

Protein 71 g142.9%

Vitamin A 35% Vitamin C 11.5%

Calcium 17.9% Iron 47.8%

*Based on a 2000 Calorie diet

Candy Confetti Torte Recipe