TORTA DE CIELO (ALMOND SPONGE CAKE)
This delicious cake is from Diana Kennedy's "The Cuisines of Mexico" -- a really great book. Here the cake is flavored with almond. Sometimes the 'cake of heaven' is flavored with anise. Remember, the almonds need a good 6 hours to soak, before you can begin to make the cake.
Provided by Chef Kate
Categories Dessert
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Pour hot water over the almonds to cover and let them soak at least six hours; skin them.
- Pre-heat the oven to 325 degrees F.
- Butter a 9" springform pan generously; cut a piece of parchment to fit the bottom; lay it in the bottom, press, and turn so that the parchment is buttered on both sides; lightly flour the pan.
- Chop the nuts roughly, then grind them a little at a time; to qoute Ms. Kennedy, "they should be neither too coarse not too fine.".
- Beat the egg whites until fluffy; add the salt and continue beating until they are stiff.
- Add the yolks one by one and continue beating until incorporated.
- Mix the dry ingredients together and, beating at low speed, gradually add them to the egg mixture.
- Add the brandy and almond extract, mix well and pour into the prepared pan.
- Bake for 1 and 1/4 hours in the middle of the oven.
- Let the cake get cold before removing it from the pan.
- This moist, textured cake keeps almost indefinitely if stored in a cool dry place--preferably not the refrigerator.
MEXICAN TORTA DE CIELO
My GD asked for a Mexican feast for her 11th birthday party/family dinner. Prep time is a guess since I won't be making this until September. Posted for WZT3.
Provided by Julie Bs Hive
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Lightly butter an 8-in round cake pan and line with parchment.
- Put the almonds in a food processor to form a crumbly mixture and set aside.
- Beat together the butter and sugar until smooth and fluffy then beat in eggs, almonds, almond and vanilla extracts.
- Stir in flour and salt and mix until the flour is well incorporated.
- Spoon the batter into the greased pan and smooth the surface. Bake at 350° for 45-50 minutes until the cake feels spongy when pressed.
- Remove from oven and cool on a rack. To serve, dust the cake with powdered sugar and decorate with toasted almonds.
Nutrition Facts : Calories 508.2, Fat 36.9, SaturatedFat 16.1, Cholesterol 140.3, Sodium 125.4, Carbohydrate 39.2, Fiber 2.9, Sugar 29.6, Protein 8.4
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