You are here

Crisp Almond Torte

chef.pierre's picture
Ingredients
  Almond meringue layers 2
  Raspberry jam 1 Cup (16 tbs)
  Almond sponge layer 1
  Apricot jam 1⁄2 Cup (8 tbs)
  Chocolate butter cream 2 Cup (32 tbs)
  Toasted thinly sliced almonds 1 1⁄2 Cup (24 tbs)
  Icing sugar 1⁄4 Cup (4 tbs)
Directions

A pedestal cake dish is an effective choice.
Place one meringue layer on server.
Spread 1/2 cup raspberry jam over it.
Split almond-sponge cake in half horizontally; place 1 layer on top of raspberry jam, and spread with apricot jam.
Place other layer of sponge cake on top, and spread with remaining 1/2 cup raspberry jam.
Top with meringue layer.
Spread sides of torte with chocolate butter cream, and cover with toasted almonds.
Use decorating tube to make border of butter-cream rosettes around top of torte.
Sift icing sugar over center of torte before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Dessert
Interest: 
Party

Rate It

Your rating: None
4.280555
Average: 4.3 (18 votes)