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Torte: Coffee Angel Torte




Source of Recipe


Purity All Purpose Flour Cookbook


List of Ingredients




----MERINGUES----
4 egg whites
1/2 tsp. cream of tartar
1 cup brown sugar; lightly packed
1/2 cup blanched almond halves
----FILLING----
2 pints heavy cream
1/2 cup brown sugar; lightly packed
2 Tbsp. instant coffee powder


Recipe



Preheat oven to 300:F. Cut out five 7-inch circles of white or brown paper. Beat egg whites and cream of tartar to form stiff but moist peaks. Gradually beat in the 1 cup of brown sugar. Beat until very stiff and shiny. Spread on paper circles. Top one meringue with the
blanched almonds. Bake rounds on ungreased baking sheet in preheated oven to 35 minutes, or until lightly browned. Moisten paper and remove. Cool.
Whip cream to form peaks. Gradually beat in the 1/2 cup brown sugar and instant coffee powder. Spread plain meringue rounds with cream filling and stack. Top with the almond covered round. Chill 3-4 hours.

Makes 10-12 servings.