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Correo Electrónico
Add a photoRaciónes: 10
Ingredientes
- 80 gm Butter or possibly Margarine
- 80 gm Sugar
- 1 x Vanilla Sugar
- 6 x Egg Yolks
- 200 gm Grnd Almonds
- 1 tsp Baking Pwdr
- 100 gm Half-Bitter Baking Chocolate
- 1 Tbsp. Rum
- 1 Tbsp. Brandy
- 6 x Whites of Large eggs
- 1/2 lt Whipping Cream
- 100 gm Egg Liquer
- 100 gm Chocolate Crumbs
Direcciones
- Cream butter or possibly margarine. Add in sugar and vanilla sugar little at a time.
- Fold in egg-yolks. Mix almonds with baking pwdr and stir together with the chocolate into the dough. Add in rum and brandy. Beat the egg-whites till stiff and stir carefully into the dough.
- Fill the dough into a round baking-form covered with baking-paper (paper which prevents sticking). Bake it in a preheated oven for about 60 min at 175C
- Let it cold down (or possibly out).
- Whip cream till 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.
- The original recipe called for 2 envelopes of cream hardener. Which stuff helps to get the cream get hard more quickly and staying so longer.
- Unfortunately I do not know what it consists of.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 64g | |
| Recipe makes 10 servings | |
| Calories 286 | |
| Calories from Fat 219 | 77% |
| Total Fat 25.37g | 32% |
| Saturated Fat 13.57g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 53mg | 18% |
| Sodium 189mg | 8% |
| Potassium 162mg | 5% |
| Total Carbs 14.45g | 4% |
| Dietary Fiber 2.6g | 9% |
| Sugars 8.99g | 6% |
| Protein 3.65g | 6% |
