Torte Migdalowy

Name: Torte Migdalowy
Yield: Serves Eight to Ten
Ingredients: 75 ml/5 tbsp near-boiling water; 150 g/5 oz/¾ cup caster (superfine) sugar; 90 ml/6 tbsp water; 3 egg yolks; 225 g/8 oz/1 cup unsalted (sweet) butter; 225 g/8 oz/generous 1 cup caster (superfine) sugar; 75 g/3 oz/½ cup blanched almonds; 225 g/8 oz/1 cup butter, softened; 4 eggs, beaten; 40 g/1½ oz/9 tbsp ground coffee; 175 g/6 oz/1 cup blanched almonds; 150 g/5 oz/1¼ cups self-raising (self-rising) flour, sifted

Preparation info

Serves
Eight to Ten

Difficulty
Medium

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

An Eastern European tart, rich with almonds and flavoured with coffee almond cream. Enjoy it as a treat on a festive afternoon visit.

Ingredients

75 g/3 oz/½ cup blanched almonds
225

Cake
Vegetarian
Eastern Europe

Method

Preheat the oven to 190°C/375°F/Gas 5. Lightly grease and base-line 3 x 18cm/7in round cake tins (pans) with baking parchment.
Put the blanched almonds on a baking sheet and r