ALMOND JAPONAISE TORTE
4 egg whites
125g (4oz) castor sugar
125g (4oz) grd almonds mixed with
125g (4oz) castor sugar
sm pinch cream of tartar
paper piping tube
extra choc filling
toasted coconut
1. Place egg whites with cr tartar into a scalded dry bowl, and whip until stiff but not dry.
Gradually beat in 125g castor sugar until meringue will hold its shape.
2. Blend sweetened gr almonds gently but thoroughly into meringue mixture.
3. Draw 3 x 20cm circles (use cake tin as a guide) on greaseproof paper. Pipe mixture through a large plain tube and cover each circle to a depth of 13mm (1/2″). Smooth over, using back of spoon.
Bake in a slow oven 35 mins.
4. Cool and carefully remove paper. Sandwich layers together with filling, then coat all over sides and top with the same filling cream. Roll in toasted coconut, pressing on firmly and leaving 2″ circle without coconut in centre top. This is then filled with a thin circle of melted chocolate.
Allow to ripen for several hours, then chill before serving.
NOTE: If nuts are preferred to coconut, roast either blanched almonds or hazelnuts (not blanched) until golden colour; cool, then grind in almond grinder and use on torte.
CHOC FILLING:
2 eggs
90g each of butter & sugar (3 oz)
60g (2oz) cooking chocolate
Grate & slowly soften choc over a ‘water-bath’.
Whisk egg & sugar in a basin over a saucepan of hot water until as thick as custard. Remove from heat and continue whisking until cool.
Cream butter until soft, mix with melted choc, then gradually beat in the egg mixture.
Use one or two quantities of this filling as desired.
Around the 52mm (2″) circle of melted choc, place blanched almonds close together.