Preheat oven to 325 degrees. Lightly grease 10" springform pan. In large
bowl, beat egg whites to soft peaks; add 1/2 c. of the sugar; beat to stiff
peaks.
In another bowl, beat yolks with remaining 1/2 c. sugar until light and
fluffy. Add almonds and coconut; mix gently. Fold in the egg whites.
Pour batter into pan; bake 45 min. or until crust is light brown on top and
toothpick comes out clean. Remove from oven and let sit in the pan a few
minutes. Prick the top of the torte all over with a toothpick.
Combine orange juice and liqueur and pour over the torte while still in the
pan. When torte is completely cool, remove and serve with whipped cream, if
desired, and grated chocolate.
Posted to JEWISH-FOOD digest V97 #055 by cofarb@aiusa.com (Mark Cohen) on
Feb 18, 1997.
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