| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cakes, Pies, Desserts | 1 | Servings | |
INGREDIENTS
| 80 | g | Butter or Margarine |
| 80 | g | Sugar |
| 1 | Vanilla Sugar | |
| 6 | Egg Yolks | |
| 200 | g | Ground Almonds |
| 1 | ts | Baking Powder |
| 100 | g | Half-Bitter Baking Chocolate |
| 1 | tb | Rum |
| 1 | tb | Brandy |
| 6 | Whites of Eggs | |
| 1/2 | l | Whipping Cream |
| 100 | g | Egg Liquer |
| 100 | g | Chocolate Crumbs |
INSTRUCTIONS
Cream butter or margarine. Add sugar and vanilla sugar little at a time. Mix in egg-yolks. Mix almonds with baking powder and stir together with the chocolate into the dough. Add rum and brandy. Beat the egg-whites until stiff and stir carefully into the dough. Fill the dough into a round baking-form covered with baking-paper (paper that prevents sticking). Bake it in a preheated oven for about 60 minutes at 175C Let it cool down (or out?). Whip cream until stiff and put onto the cooled cake. Pour egg liquer over it. Decorate the torte with some cream and sprinkel it with the chocolate crumbs. Cal altogether : 5539 (bet those are Kcal!) carbon hydrates: 287 g fat/ protein : 429 / 103 g The original recipe called for 2 envelopes of cream hardener. That stuff helps to get the cream get hard more quickly and staying so longer. Unfortunately I don't know what it consists of. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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