Wednesday, August 10, 2005

Desserts: Carrot Almond Torte

2 cups thin sliced carrots (about 6)
1 cup water
salt, sugar
1 6oz pkg blanched almonds (or ground almonds)
1/2 cup flour
1 t baking powder
2 T orange liqueur
6 eggs - separated
1 t grated orange peel
1 1/2 cups heavy cream
Sliced unblanched almonds

Put carrots, water, 1/2 t salt and 1/2 t sugar in pan, cover, cook low 30 mins. Whirl nuts 1/2 at a time in blender till coarse meal (not necessary if you have ground almonds). Mix with flour, bp, pinch salt. Drain carrots, whirl in blender with 1 T liqueur. In large bowl, beat yolks till light. Gradually beat in 1 1/2 cups sugar till fluffy and pale ivory. With rubber scraper, lightly but thoroughly blend in carrot mixt. With clean beaters in small bowl, beat whites till peaks stiff but not dry, fold big spoonfuls of whites into batter. Turn into 2 greased and floured 9" layer pans or 9" spring form pan. Bake 325 deg. F 35-40 minutes for the layers; 50-60 springform. Remove. Whip cream and 1 T liqueur to soft peaks. If springform pan, split in layers. Spread cream between and on top. Garnish with sliced almonds.

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