You may also like
Categories:Viewed: 40 - Published at: 5 years ago
Ingredients
- 1/2 cup butter, chopped, softened
- 1/2 cup granulated sugar, plus 1 tbsp
- 2 None eggs, separated
- 3/4 cup ground almonds, plus extra to decorate
- 1/2 tsp almond extract
- 1 cup whole milk
- 2 tbsp brandy
- 8.75 oz plain wafer cookies or graham crackers
- 1/2 cup heavy cream, whipped
- None None grated chocolate, to decorate
Method
- Cream butter and 1/2 cup sugar until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Add ground almonds and extract. Gradually beat in 1/2 cup milk. Whip egg whites to stiff peaks. Add remaining sugar and beat until dissolved. Fold into almond filling. Set aside.
- Combine remaining milk with brandy. Set aside.
- Arrange 6 graham crackers lengthwise in 2 rows on a large sheet of foil with edges touching. Brush with milk mixture. Spread 1/4 filling over cookie base. Repeat layers, ending with a layer of graham crackers. Fold over foil to enclose and chill overnight.
- To serve, remove torte from fridge and temper for 1 hour. Cover completely with whipped cream, sprinkle with ground almonds and chocolate. Cut into slices to serve.
