Citrus Amaretto Torte
Ingredients for Citrus Amaretto Torte
| Amount | Ingredient |
|---|---|
| 15 grams | Butter or Marga Rien |
| 75 grams | Sugar |
| 1 Pk | Vanilla |
| 2 pcs | Eggs |
| 4 tbsp | Almond liqueur (such as Amaretto) |
| 190 g | Flour |
| 2 level tsp | Baking powder |
| 50 g | Amarettini |
| 100 grams | Lemon or orange marmalade |
| Filling | |
| 7 Bl | Gelatin |
| 100 grams | Sugar |
| 3 pc | untreated lemons |
| 4 pcs | Yolk |
| 4 pcs | Protein |
| 300 grams | Cream |
| 50 g | chopped Pistarzien |
| 12 St | half a lemon (untreated) |
| 12 St | Amaretinis soft |
Citrus Amaretto Torte Directions
1) fat with 75 grams of sugar and a packet of vanilla sugar until creamy. Stir in 2 eggs one by one. Add liqueur. Mix flour with baking powder and fold. Amarettini pass in the end. Divide the dough into a greased springform pan (26 cm diameter) Delete. Bake in a preheated oven at 200 degrees, about 18 20 minutes. Allow to cool and then a horizontal cut through time. The lower floor and spread with the jam put the top on it.
Soak 2) gelatin in cold water. Thoroughly wash a lemon and rub the peel finely. Squeeze lemon juice and measure out 80 ml. 100 grams egg yolks and sugar until creamy. Add lemon juice and peel. Gelatine, dissolve in a small saucepan over low heat, stir in 5 tablespoons of cream and then stir in the cream and allow to cool completely. 3) protein and 300 grams of cream
3) protein and 300 grams whipping cream separately until stiff. Once the cream begins to gel first then the cream and fold in the beaten egg whites. Cream on the cake and remove the rim. Nick with a knife edge to the center of the cake, the cake pieces into the cream. Pistachio press to the edge. Each slice of cake with a soft Ameretini and rolled in sugar, lemon slice, decorate, make the cake cool 3 4 hours.
