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Receta Coconut Almond Torte With Sabra Liqueur
by Global Cookbook

Coconut Almond Torte With Sabra Liqueur
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Ingredientes

  • 6 lrg Large eggs, separated, at room temperature
  • 1 c. Sugar
  • 1 c. Almonds, coarsely minced
  • 2 c. Unsweetened shredded coconut
  • 1/2 c. Orange juice
  • 1/4 c. Sabra liqueur (or possibly Grand Marnier or possibly Cointreau) Oil for the pan Grated bitter chocolate for garnish Whipped cream for garnish

Direcciones

  1. Preheat oven to 325 degrees. Lightly grease 10" springform pan. In large bowl, beat egg whites to soft peaks; add in 1/2 c. of the sugar; beat to stiff peaks.
  2. In another bowl, beat yolks with remaining 1/2 c. sugar till light and fluffy. Add in almonds and coconut; mix gently. Mix in the egg whites.
  3. Pour batter into pan; bake 45 minutes. or possibly till crust is light brown on top and toothpick comes out clean. Remove from oven and let sit in the pan a few min. Prick the top of the torte all over with a toothpick.
  4. Combine orange juice and liqueur and pour over the torte while still in the pan. When torte is completely cold, remove and serve with whipped cream, if you like, and grated chocolate.