Almond Meringue Torte
Yield
servingsPrep
20 minCook
25 minReady
45 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
sugar
|
|
| ½ | cup |
all-purpose flour
|
|
| ½ | teaspoon |
cream of tartar
|
|
| ¼ | teaspoon |
baking soda
double acting |
|
| ¼ | cup |
butter
|
|
| 1 | each |
egg yolks
lightly beaten |
*
|
| 2 | each |
egg whites
|
*
|
| ¼ | cup |
powdered sugar
sifted |
|
| ¼ | cup |
almonds
shelled, ground |
|
| ⅓ | cup |
raspberry jam
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
sugar
|
|
| 118 | ml |
all-purpose flour
|
|
| 2.5 | ml |
cream of tartar
|
|
| 1.3 | ml |
baking soda
double acting |
|
| 59 | ml |
butter
|
|
| 1 | each |
egg yolks
lightly beaten |
*
|
| 2 | each |
egg whites
|
*
|
| 59 | ml |
powdered sugar
sifted |
|
| 59 | ml |
almonds
shelled, ground |
|
| 79 | ml |
raspberry jam
|
*
|
Directions
Sift together dry ingredients.
Cut butter into dry ingredients. Stir in egg yolk.
Pat into buttered 8 inch square pan.
Bake at 350℉ (180℃) for 15 minutes.
While cake bakes, beat egg white until stiff, and beat in confectioner's sugar and ground almonds.
When cake is set and light golden brown, remove from oven, spread with jam and then almond meringue mixture.
Brown at 450℉ (230℃) for 5 to 10 minutes.
