Crisp Almond Torte
|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)|
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.