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Kopenhai

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Recipe

 

Yield

1 recipe

Prep

30 min

Cook

1 hrs

Ready

2 hrs
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
Pastry
¾ cup butter
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¼ cup sugar
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1 each oranges
rind grated only
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2 each egg yolks
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2 ½ cups all-purpose flour
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1 pinch salt
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Filling
6 large eggs
separated
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½ cup sugar, superfine
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¼ teaspoon almond extract
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¼ cup all-purpose flour
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½ teaspoon baking powder
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2 cups almonds
ground
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1 pinch salt
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To finish torte
¼ cup butter
,
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2 cups sugar
granulated
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1 cup water
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2 teaspoons lemon juice
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Ingredients

Amount Measure Ingredient Features
Pastry
177 ml butter
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59 ml sugar
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1 each oranges
rind grated only
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2 each egg yolks
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591 ml all-purpose flour
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1 pinch salt
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Filling
6 large eggs
separated
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118 ml sugar, superfine
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1.3 ml almond extract
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59 ml all-purpose flour
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2.5 ml baking powder
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473 ml almonds
ground
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1 pinch salt
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To finish torte
59 ml butter
,
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473 ml sugar
granulated
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237 ml water
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1E+1 ml lemon juice
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Directions

Cream butter and sugar with grated orange rind until light and fluffy; beat in egg yolks.

Sift flour and salt into butter mixture to form a soft dough.

Lightly grease a round 20 cm dish.

As pastry moulds easily any tears can be pressed together.

An alternative is to put pastry in dish without rolling, and press it over base and sides with fingers.

Even out by rolling with a straight-sided glass.

Bake in a moderately hot oven for 15 to 20 minutes until lightly coloured.

Remove and cool.

To make almond filling, beat egg yolks, sugar and almond essence until thick and light.

Sift flour with baking powder and combine with ground almonds.

Fold this lightly into beaten egg yolks. Beat egg whites with salt until stiff but not dry and fold lightly into almond mixture.

Pour into pastry-lined dish.

On a flat surface butter a fillo pastry sheet, top with another and butter.

Continue until all sheets are used.

Leave a top sheet unbuttered.

Lift onto top of almond filling and trim edges of fillo in line with pastry crust, using kitchen scissors.

Brush top with remaining butter.

With a sharp knife or razor blade make slits through the top 2 or 3 sheets running the length of the dish and spacing them 4 cm (1½ inches) apart.

Bake in a moderate oven for 45 minutes until top is golden and filling is set.

Meanwhile dissolve sugar in water over medium heat, add fruit rinds, lemon juice and cinnamon bark and bring to the boil.

Boil for 10 minutes, strain and cool.

When torte is cooked, cut through slits in pastry down to the bottom crust.

Pour cooled syrup over hot torte, leave until cool.

Cut diagonally to give diamond-shaped pieces for serving.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 497g (17.5 oz)
Amount per Serving
Calories 164843% from fat
 % Daily Value *
Total Fat 78g 121%
Saturated Fat 33g 167%
Trans Fat 0g
Cholesterol 439mg 146%
Sodium 437mg 18%
Total Carbohydrate 72g 72%
Dietary Fiber 9g 35%
Sugars g
Protein 58g
Vitamin A 37% Vitamin C 31%
Calcium 21% Iron 42%
* based on a 2,000 calorie diet How is this calculated?
 

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