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SWISS ALMOND TORTE




Source of Recipe


Almonds Are In!


List of Ingredients




8 eggs
2 ¼ cups sugar
½ cup sifted flour
1 cup whole blanched almonds, ground
2 tsp. almond extract
4 squares (1 oz. each) unsweetened chocolate
1 ½ cups butter or margarine, diced
1 tsp. vanilla
Sliced blanched almonds
¼ cup apricot or pineapple jam
1 Tbs. rum or apricot brandy (optional

Recipe



For cake, separate 6 eggs; beat egg yolks with ½ cup sugar until very thick. Beat egg whites in separate bowl until stiff, adding ¼ cup sugar gradually. Add flour, ground almonds and almond extract to egg yolk mixture, then fold in stiffly beaten egg whites.
Line 16 x 11-inch jelly roll pan with wax paper; grease and flour. Pour half of batter into pan; spread evenly. Bake at 375 degrees 12 minutes or until golden brown. Invert from pan immediately and peel off paper. Cut into four strips 4 x 11 inches each. Cool on racks. Repeat with remaining half of batter, cutting into four strips.
For frosting, melt chocolate in top of double boiler over hot water. Beat 2 eggs with remaining 1 ½ cups sugar in saucepan. Cook over low heat, stirring constantly, for 3 minutes. Do not boil. Remove from heat; add melted chocolate, butter and vanilla. Stir until butter is dissolved and mixture smooth. Refrigerate until it is of spreading consistency.
Assemble torte by spreading half of chocolate cream on 7 strips. Stack layers with plain strip on top. Cover sides with remaining chocolate cream and stud with sliced almonds. Spread top of cake with jam, flavored with rum or brandy, if you like. Chill torte before serving.
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Makes about 12 servings.