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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> Austrian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Beat the butter, egg yolks, and sugar until light and fluffy. | 2. Stir in the ground almonds, cream, and optional rum. | 3. Dip the ladyfingers in the milk and cover the bottom of a 9-inch (23 cm) springform pan with them. | 4. (Note: Wrap the outside of the springform pan with aluminum foil and secure with a piece of string to prevent leakage.) Spread 1/3 of the almond mixture over the ladyfingers. | 5. Repeat with alternating layers of ladyfingers and almond mixture, ending with a layer of ladyfingers. | 6. Wrap tightly in plastic wrap or aluminum foil, place a heavy plate or cutting board on top, and refrigerate overnight. | 7. To serve, run a thin knife blade around the inside of the pan before releasing the spring. | 8. Press toasted slivered almonds around the side of the torte and top with powdered sugar or whipped cream. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	20	tablespoons	unsalted	1710.0	78.57	53.43	144.0
egg yolk	6			328.44	3.6618	16.1772	27.0708
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0
almond	1 1/4	1/4	ground	2408.9	0.0	0.0	272.5
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
rum	3	tablespoons		-	-	-	-
ladyfinger	40			-	-	-	-
milk	1	cup		148.84	11.6632	7.686	7.9788
almond	1	cup	toasted slivered	2408.9	0.0	0.0	272.5
sugar			powdered	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.