Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cherry Brandy | 1 cup (138g) | 87 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
| Hazelnut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 9 egg yolks
- 2/3 cup sugar
- ¾ cup blanched almonds -- ground
- ¾ cup hazelnuts -- ground
- 9 egg whites
- ¼ cup cherry brandy
- ¼ cup raspberry jam
- 1 pint whipping cream
- 24 whole hazelnuts
- Powdered sugar
- =
Directions
Beat the egg yolks until thick. Add the sugar and beat. Add the ground nuts and mix well.
Beat the egg whites until stiff. Fold into the yolk mixture.
Bake in 2 well-buttered layer-cake tins in a preheated moderate oven (350º) until the top of the cake springs back quickly when you touch it. Remove from oven and let cool.
Cover the top of each layer with half of the liqueur, then with a thin layer of the raspberry jam. Place one cake on top of the other.
Whip the cream and spread over top. Place whole hazelnuts here and there on the torte. Dust the top with powdered sugar.