Beatrix Torte

Beatrix Torta


  • 6 eggs, separated
  • cups plus 5 tablespoons granulated sugar
  • 1 cup almonds, peeled and ground
  • ¼ pound butter
  • 4 tablespoons vanilla sugar made with XXX powdered sugar
  • 1 tablespoon powdered cocoa
  • cup milk
  • 2 tablespoons rum
  • 20 whole almonds, peeled
  • 7 ounces almonds, chopped and lightly roasted


  1. Preheat oven to 375°F. Stand a mixing bowl over the bottom part of a double boiler filled with steaming water. Beat the egg whites and ¾ cup granulated sugar over steam until so stiff a spoon will stand in them. Remove from heat, and mix in the ground almonds.
  2. Butter a 7-inch torte pan 3 inches high with 1 tablespoon butter. Dust with fine bread crumbs. Pour in the mixture. Bake the torte in the preheated oven for 15 to 20 minutes.
  3. Cool the cake. Cut it into 2 layers.
  4. Make the filling: Mix the egg yolks with the vanilla sugar and the powdered cocoa. Continue mixing and add milk and finally the rum.
  5. Place the mixture over low heat and beat constantly until it starts simmering. Remove from heat.
  6. Whip 6 tablespoons of the butter till foamy, and mix it into the egg-yolk mixture.
  7. Spread some of the filling on one cake layer. Place the other layer on top, then use the rest of the filling to spread on the sides.
  8. Brown 5 tablespoons granulated sugar with ½ tablespoon butter till it is caramelized. Dip the whole almonds into the caramel. Work very fast; use a little spoon or pincers to hold the almonds. Add 1 teaspoon butter and stir again.
  9. Place 1 cup granulated sugar in a heavy frying pan and pour in 7 ounces chopped almonds. Let the sugar melt and lightly brown; then pour it on marble or on a buttered cookie sheet and let it cool. Crush the candylike sheet in a mortar; the texture should be somewhat like that of uncooked rice. Sprinkle the top of the torte with the crushed almond caramel.
  10. Place almonds on top of cake, making a circular design. Keep chilled but serve at room temperature.