Torta de Santiago |
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| Ingredients
225g sugar
Quarter teaspoon grated lemon rind
225g almonds, finely ground
7 eggs, separated
Quarter teaspoon ground cinnamon
300ml whipping cream
Half teaspoon of sugar
1 teaspoon of brandy
Almonds, chopped to garnish |
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1. Preheat the oven to 180C, 350F, Gas Mark 4
and lightly grease and flour 2 x 20cm/8 inch round sandwich
tins.
2. In a large mixing bowl, cream together the sugar, lemon
rind, and egg yolks until the mixture is light and fluffy.
3. Stir in the almonds and cinnamon.
4. In another mixing bowl, beat the egg whites until they are
stiff, but not dry.
5. Stir a few tablespoons of the egg white into the almond
mixture to lighten it a little, then fold in the rest of the
egg whites.
6. Transfer the mixture to the sandwich tins and bake for 45
minutes or until the cakes are cooked and brown.
7. Allow to cool for a few minutes, then remove the cakes from
the pans and cool on wire racks.
8. To make topping - in a mixing bowl, whisk together the
cream, brandy and sugar until stiff. Spread half the mixture
on one of the cakes then place the other cake on top and coat
the top and sides of the double layered cake. Garnish with
chopped almonds. |
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