Gingersnap Mincemeat Torte - gingersnap crumbs

Method

• Line a buttered 8-inch round cake pan with a round of wax paper, and dust the pan with flour, knocking out the excess.
• In a small bowl stir together the gingersnap crumbs and the baking powder.
• In a bowl with an electric mixer beat the egg yolks and the sugar until the mixture is thick and pale and beat in the mincemeat and the crumb mixture.
• In another bowl with cleaned beaters beat the whites with a pinch of salt until they just hold stiff peaks, stir one third of them into the batter to lighten the batter, and fold in the remaining whites gently but thoroughly.
• Turn the batter into the prepared pan, bake the torte in the middle of a preheated 350F.
• oven for 20 minutes, or until it begins to shrink from the side of the pan, and transfer it to a rack.
• Let the torte cool for 15 minutes and invert it onto the rack.
• Discard the wax paper and invert the torte onto a plate.
• Serve the torte, cut into wedges, with the ice cream.