Hungarian Cherry Torte
|Blanched almonds||2⁄3 Cup (10.67 tbs), grated|
|Dry bread crumbs||1⁄4 Cup (4 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Lemon juice||3 Tablespoon|
|Canned dark sweet cherries||28 Ounce, drained and cut in halves, (Two 14 Ounce Can)|
|Blanched almonds||1⁄4 Cup (4 tbs), toasted and coarsely chopped|
For torte: Blend the grated almonds and bread crumbs.
Divide into four portions; set aside.
Put the egg yolks, 1/3 cup sugar, and lemon juice into a small bowl.
Beat until very thick; set aside.3.
Using a clean bowl and beater, beat the egg whites until frothy.
Add the 3 tablespoons sugar gradually, continuing to beat until stiff peaks are formed.
Gently fold egg yolk mixture and 1 portion of the crumb mixture into beaten egg whites until batter is only partially blended.
Repeat with remaining crumb mixture, folding in one portion at a time.
Finally, fold just until blended; do not overmix.
Turn batter into an ungreased 9-inch spring-form pan and spread evenly to edges.
Gently place cherries, cut side down, evenly over top.
Bake at 350°F about 40 minutes, or until torte tests done.
Set on wire rack; cool in pan 15 minutes.
Remove only the side section of the pan; cool torte completely.
For meringue: Using a clean bowl and beater, beat the egg whites until frothy.
Add the sugar gradually, continuing to beat until stiff peaks are formed.
Transfer torte to a baking sheet.
Completely cover sides and top of torte with the meringue.
Mix topping ingredients together and sprinkle evenly over top of meringue.
Bake at 350°F 10 to 15 minutes, or until meringue is delicately browned.
Cool torte and transfer to a cake plate.
Before cutting, dip knife blade into hot water; wipe blade after each cut.