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Torta de Santiago, Spanish Dessert Recipe
This delicious torta or cake originates in the famous pilgrimage town of
Santiago in the north west part of Spain.
Delicious as a desert or as a snack.
Ingredients for Torta de Santiago:
- 1 cup sugar
- 1/4 teaspoon grated lemon rind
- 1/2 lb almonds with skins, finely ground
- 7 eggs, separated
- 1/4 teaspoon cinnamon
- chopped or ground almonds for garnish
Preparation Instructions for Torta de Santiago:
- Cream the sugar, lemon rind, and egg yolks until the mixture is light
and fluffy.
- Stir in the almonds and cinnamon.
- Beat the egg whites until they are stiff, but not dry.
- Stir a few tablespoons of the egg white into the almond mixture,
then fold in the rest of the egg whites.
- Pour into 2 greased 8 in layer pans and bake at 350 degrees for 45
minutes or until the cakes are well browned.
- Cool briefly, then remove the cakes from the pans.
- To make topping whip 1/2 pint whipping cream, 1/4 teaspoon sugar,
1 teaspoon very strong brandy (optional) until stiff.
Spread between the cake layers then coat the top and sides of the cake.
Garnish with chopped almonds.
An alternative is to use the filling inside, then sprinkle the top with
powdered sugar after placing a 4" Cross of Santiago in the center. The
end result is a brown cross on a field of powdered sugar.
(From Penelope Casas
Foods and Wine of Spain, with additions)
Buen Provecho!
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