Austrian Almond Torte

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            FOOD FUNNY
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Thanks again to Anna Welander of Uppsala, Sweden for this bit of
wisdom:

I did toy with the idea of doing a cookbook. I think a lot of people
who hate literature but love fried eggs would buy it if the price was
right. - Groucho Marx

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            TODAY'S RECIPE
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"Malakoff" is a term used to describe many of the classic desserts
from Vienna that contain nuts. You can substitute hazelnuts or
pistachios in this recipe.

Austrian Almond Torte (Malakoff-Torte)

20 Tbs (2 1/2 "sticks," 275 g) unsalted butter at room temperature
6 egg yolks
1/2 cup (125 ml) sugar
1 1/4 cups (310 ml) ground almonds
1 cup (250 ml) heavy cream
3 Tbs (45 ml) rum or brandy (optional)
About 40 ladyfingers
About 1 cup (250 ml) milk
1 cup (250 ml) toasted slivered almonds for garnish
Powdered (confectioner's) sugar or whipped cream for garnish

Beat the butter, egg yolks, and sugar until light and fluffy. Stir in
the ground almonds, cream, and optional rum. Dip the ladyfingers in
the milk and cover the bottom of a 9-inch (23 cm) springform pan with
them. (Note: Wrap the outside of the springform pan with aluminum
foil and secure with a piece of string to prevent leakage.) Spread 1/3
of the almond mixture over the ladyfingers. Repeat with alternating
layers of ladyfingers and almond mixture, ending with a layer of
ladyfingers. Wrap tightly in plastic wrap or aluminum foil, place a
heavy plate or cutting board on top, and refrigerate overnight. To
serve, run a thin knife blade around the inside of the pan before
releasing the spring. Press toasted slivered almonds around the side
of the torte and top with powdered sugar or whipped cream. Serves 8
to 12.
Received on Fri Mar 11 06:05:44 2005