Macaroon Torte Surprise
|Sugar||2 Cup (32 tbs)|
|Baking powder||2 Teaspoon|
|Finely chopped walnuts||1 1⁄2 Cup (24 tbs)|
|Saltine crackers||30 , crushed (About 1 1/3 Cups Crumbs)|
|Unflavored gelatin||1 Teaspoon|
|Cold water||1⁄4 Cup (4 tbs)|
|Boiling water||1⁄4 Cup (4 tbs)|
|Heavy cream||1 Cup (16 tbs), chilled|
|Finely chopped maraschino cherries||1⁄2 Cup (8 tbs)|
|Chopped pecans||1⁄2 Cup (8 tbs)|
|Almond extract||1 Teaspoon|
|Sweetened whipped cream||1 Cup (16 tbs) (Adjust Quantity As Needed)|
Combine sugar and baking powder; set aside.
Beat egg whites until frothy.
Gradually add sugar mixture, continuing to beat until stiff peaks are formed.
Fold in the extract, walnuts, and cracker crumbs.
Turn 1 cup batter into 1 of 3 greased (bottoms only) 8-inch layer cake pans.
Divide remaining batter between other 2 pans and spread evenly to edges.
Bake at 325Â°F about 35 minutes, or until layers are lightly browned; remove pan containing 1 cup batter from oven after 25 minutes.
Remove from oven to wire racks.
Cool and remove from pans as directed for tortes.
Crumble thin torte layer into fine pieces and set aside.
For filling, soften gelatin in cold water.
Add to boiling water stirring until gelatin is completely dissolved.
Chill until slightly thicker than consistency of thick unbeaten egg whites.
Fold whipped cream into gelatin mixture until just blended.
Fold in the cherries, pecans, reserved torte crumbs, and extract.
Spread one half of the filling between the torte layers and remaining half over top.
Chill 24 hours.
When ready to serve, frost sides and top of torte with Sweetened Whipped Cream and decorate with maraschino cherries.