Zutaten für Almond Torta
- 1 cup almond flour
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 6 large egg yolks
- 1 tablespoon amaretto
- 1 teaspoon vanilla extract
- 2/3 cup granulated sugar
- 6 large egg whites
- 1/4 teaspoon cream of tartar
- fresh strawberries (for topping)
- whipped cream (for topping)
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Zubereitung von Almond Torta
- Preheat oven to 325°F (160°C).
- Grease and flour a 10-inch bundt pan.
- In a medium bowl, whisk together 1 cup almond flour, 1/2 cup all-purpose flour, and 1/4 teaspoon salt. Set aside.
- In a separate large bowl, beat 6 large egg yolks with an electric mixer on high speed for 6 minutes, until thick and pale yellow.
- Add 1 tablespoon of amaretto and 1 teaspoon vanilla extract to the egg yolks.
- Gradually add 1/3 cup granulated sugar to the egg yolk mixture, beating until fully incorporated and dissolved.
- Set the egg yolk mixture aside. Wash and dry the beaters thoroughly.
- In a clean, dry bowl, beat 6 large egg whites with 1/4 teaspoon cream of tartar until soft peaks form.
- Gradually add another 1/3 cup granulated sugar, beating until stiff, glossy peaks form.
- Gently fold the egg yolk mixture into the egg whites in three additions, being careful not to deflate the egg whites.
- Gently fold in the dry almond flour mixture in three additions, until just combined.
- Pour batter into the prepared bundt pan and bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once completely cool, loosen the edges of the cake from the pan and remove.
- Serve your Almond Torta topped with fresh strawberries and whipped cream.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
48g
Fat
7g
Carbs
6g
