Warsaw Party Torte
|Almonds||1⁄2 Pound, ground|
|All purpose flour||6 Tablespoon (Use White Variety)|
|Cream of tartar||1 Teaspoon|
|Granulated sugar||1 3⁄4 Cup (28 tbs)|
|Whipping cream||3 Cup (48 tbs)|
|Slivered almonds||1 Cup (16 tbs), toasted|
|Red raspberries||12 (Use Fresh Ones)|
Combine ground almonds, flour, and cream of tartar.
Beat egg yolks until light and fluffy.
Gradually beat 1 1/4 cups sugar into yolks; beat until mixture is thick and smooth.
Stir in 1 teaspoon vanilla.
Fold in flour mixture.
Beat egg whites until very stiff.
Fold into egg yolk mixture.
Line bottom of 10-inch tube pan with waxed paper.
Pour batter into pan.
Bake in 375 Â°F oven 1 hour or until done.
Invert cake; cool thoroughly.
Remove from pan.
Whip cream; add 1/2 cup granulated sugar and 2 teaspoons vanilla at end of whipping period.
Place cake, top-side-down, on serving platter; cover center hole with small plastic or cardboard disk.
Frost cake with whipped cream.
Using pastry tube, decorate edge with whipped cream flowers.
Press toasted almonds around sides of frosted cake.
Garnish each whipped-cream flower with fresh raspberry.
Refrigerate torte prior to serving.