|
|
|
|
| |
1.
|
Cream butter or margarine. Add sugar and vanilla sugar little at a time. Mix in egg-yolks. Mix almonds with baking powder and stir together with the chocolate into the dough. Add rum and brandy. Beat the egg-whites until stiff and stir carefully into the dough.
|
|
| |
2.
|
Fill the dough into a round baking-form covered with baking-paper (paper that prevents sticking). Bake it in a preheated oven for about 60 minutes at 175C
|
|
| |
3.
|
Let it cool down (or out?).
|
|
| |
4.
|
Whip cream until stiff and put onto the cooled cake. Pour egg liquer over it.
|
|
| |
5.
|
Decorate the torte with some cream and sprinkel it with the chocolate crumbs.
|
|
| |
|
Cal altogether : 5539 (bet those are Kcal!) carbon hydrates: 287 g fat/ protein : 429 / 103 g
|
|
| |
|
The original recipe called for 2 envelopes of cream hardener. That stuff helps to get the cream get hard more quickly and staying so longer. Unfortunately I don't know what it consists of.
|
|
| |
|
|
