Almond Torte
Prep
25m
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Ingredients:
| 1 14 ounce Angel food cake, prepared (or chiffon cake) |
| 1 pint heavy cream |
| 1 teaspoon vanilla |
| 1 teaspoon almond extract |
| 1 14 ounce package creamy vanilla frosting mix |
| 2/3 cup almonds, toasted and chopped |
| 2 teaspoon soft butter or margarine |
| 2 Tablespoon light corn syrup |
| 2 1/2 Tablespoons hot water |
| 1/4 teaspoon almond extract |
Almond Torte Directions
- Split cake crosswise into four layers. Blend cream, vanilla, and 1 teaspoon almond extract with 2 cups dry frosting mix (Reserve remaining mix for glaze );Chill 10 minutes. Beat cream mixture until stiff; divide into third; fold 1/3 cup almonds into 1/3 mixture. Spread two cake layers with playing cream mixture, one layer with matted mixture. Stacked layers, placing netted layer in the middle; replace top. Blend reserved dry frosting mix with soft butter or margarine,, corn syrup, hot water, and 1/4 teaspoon almond extract. Stir to glaze consistency that spreads easily; add more hot water, if necessary. Spread glaze smoothly over top, allowing it to run down sides of cake. Sprinkle with remaining all mines. Chill. Garnish as desired
Notes
