Almond Torte With Cream & Cherries

Almond Torte With Cream & Cherries is a dessert that serves 27. One serving contains 48 calories, 1g of protein, and 2g of fat. For 41 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. 4 people were impressed by this recipe. If you have water, ground almonds, rosewater, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. Overall, this recipe earns a not so super spoonacular score of 28%. Try Almond Torte Mascarpone Ice Cream with a Brown Butter Almond Crunch, Almond-Pear Cream Cheese Torte, and Miniature Almond Cakes with Sugared Cherries and Kirsch Cream for similar recipes.

Servings: 27

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1. For the torte: Whip the egg whites with the dash of salt until they form stiff peaks.
2. Whip in the honey and gently fold into the ground almonds and cardamom seeds.
3. Place mixture on well greased trays (or use baking paper). I like to divide the mixture into four on two trays.
4. Spread the mixture out to about a 3/4 of an inch thick and in a circle.
5. Bake at about 250 to 300 degrees F for around 15 minutes. Keep an eye on them and dont let them burn on the bottom.
6. For the cherry filling: I advise soaking the dates in boiling water for about 5 minutes and put them through a tami or puree them so any skins are removed.
7. Heat the cherries and water gently in a saucepan with the lid on until they are hot.
8. Remove the lid and add the dates and reduce the juices down.
9. Turn the heat off and cool slightly before adding the rose water.
10. To put the torte together: Whip fresh cream and add honey.
11. On one layer of torte add the cherries and then the cream.
12. Put another layer of torte and repeat.

 

Step by step:

1. For the torte: Whip the egg whites with the dash of salt until they form stiff peaks.Whip in the honey and gently fold into the ground almonds and cardamom seeds.

2. Place mixture on well greased trays (or use baking paper). I like to divide the mixture into four on two trays.

3. Spread the mixture out to about a 3/4 of an inch thick and in a circle.

4. Bake at about 250 to 300 degrees F for around 15 minutes. Keep an eye on them and dont let them burn on the bottom.For the cherry filling: I advise soaking the dates in boiling water for about 5 minutes and put them through a tami or puree them so any skins are removed.

5. Heat the cherries and water gently in a saucepan with the lid on until they are hot.

6. Remove the lid and add the dates and reduce the juices down.Turn the heat off and cool slightly before adding the rose water.To put the torte together: Whip fresh cream and add honey.On one layer of torte add the cherries and then the cream.Put another layer of torte and repeat.

Nutrition Information:

covered percent of daily need