You are here

Crisp Almond Torte

chef.pierre's picture
  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.

Recipe Summary

Difficulty Level: 

Rate It

Your rating: None
Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6317 Calories from Fat 2863

% Daily Value*

Total Fat 311 g478.6%

Saturated Fat 42.1 g210.4%

Trans Fat 9 g

Cholesterol 60.3 mg20.1%

Sodium 2239.9 mg93.3%

Total Carbohydrates 853 g284.3%

Dietary Fiber 41.1 g164.4%

Sugars 688.9 g

Protein 88 g176.4%

Vitamin A 18.1% Vitamin C

Calcium 82.3% Iron 88.3%

*Based on a 2000 Calorie diet

Crisp Almond Torte Recipe