|
|
Torta de Santiago
Ingredients:
- 225g/8oz Sugar
- 1/4 teaspoon grated Lemon Rind
- 225g/8oz Almonds with skins, finely ground
- 7 Eggs, separated
- 1/4 teaspoon Ground Cinnamon
For the filling and topping
- 300ml/10fl.oz. Whipping Cream
- 1/4 teasp Sugar
- 1 teasp Brandy
- Finely chopped Almonds to garnish
Preparation:
1. Preheat the oven to 180C, 350F, Gas Mark 4 and lightly grease and flour 2 x 20cm/8 inch round sandwich tins.
2. In a large mixing bowl, cream together the sugar, lemon rind, and egg yolks until the mixture is light and fluffy.
3. Stir in the almonds and cinnamon.
4. In another mixing bowl, beat the egg whites until they are stiff, but not dry.
5. Stir a few tablespoons of the egg white into the almond mixture to lighten it a little, then fold in the rest of the egg whites.
6. Transfer the mixture to the sandwich tins and bake for 45 minutes or until the cakes are cooked and brown.
7. Allow to cool for a few minutes, then remove the cakes from the pans and cool on wire racks.
8. To make topping - in a mixing bowl, whisk together the cream, brandy and sugar until stiff. Spread half the mixture on one of the cakes then place the other cake on top and coat the top and sides of the double layered cake. Garnish with chopped almonds.
Back to:
» Spain Recipes
|
|
|
|
|
