If you recall a month ago, I made leche flan several times. After that, I was like a woman possessed and obsessed with trying to use up all the resulting left-over egg whites. Thus all this flurry of recipes of meringue-based desserts that makes use of the egg whites so effectively. I think I should make another recipe category here - 'Egg Whites Repository' or something like that.
This cake was described by a friend as having a very delicate lovely flavour. What I like most about it is the contrast of the softness of the cake with the crunch of the almonds and chocolate chunks then topped with the sublime cloud of apricot-flavoured whipped cream. This is definitely a keeper. Adapted from my favourite 101 Cakes and Bakes of the BBC GoodFood Magazine.
Almond Apricot Torte
5 egg whites
200 g [1 cup] caster sugar
100 g [1 cup] ground almonds
50 g [1/2 cup] flaked almonds - toasted
50 g dark chocolate - chopped
*For the apricot cream:
300 g apricot compote or preserve
425 ml [scant 1 1/3 cup] double cream
*For the decoration:
3 Tbsp flaked almonds - toasted
25 g dark chocolate - shaved
icing sugar for dusting (confectioner's sugar)
- For the torte:
- Preheat oven to 180°C/fan 160°C/350°F/gas mark 4. Butter and line the base of a 25 cm (10-inch) springform pan.
- Beat the egg whites until stiff. Then gradually whisk in the caster sugar, a tablespoon at a time.
- Using a metal spoon, lightly fold in the ground almonds, toasted flaked almonds, and the chopped chocolates.
- Pour the mixture into the pan and bake for 40-45 minutes until crisp at the top and light golden.
- Remove from oven and allow to cool in the pan for about 5 minutes. Turn out and leave to cool on a wire rack.
- For the apricot cream:
- Beat the cream until soft peaks.
- Fold in the apricot compote gently to give you swirls of apricot. Spread this mixture over the torte.
- For the decoration:
- Scatter the shaved chocolate and toasted flaked almonds on top of the apricot cream.
- Dust lightly with icing sugar.