Laura Torte

Preparation info

  • 8 to 10

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 5 tablespoons fine dry bread crumbs
  • 6 egg whites
  • 1 cup very fine sugar
  • 2 cups whole almonds, blanched and grated
  • 7 teaspoons instant coffee powder
  • 3 tablespoons very strong brewed coffee
  • 5 tablespoons sweet butter
  • 3 egg yolks
  • 1 cup confectioners’ sugar
  • 1 cup heavy cream, whipped
  • ½ cup slivered toasted blanched almonds


    1. Preheat oven to hot (400°F.). Grease two eight-inch layer-cake pans, line with wax paper, and grease the wax paper. Sprinkle each pan with one tablespoon of the bread crumbs.

    2. Beat the egg whites until frothy. Very gradually add one-half cup very fine sugar, beating until very stiff. Fold in the remaining very fine sugar, all but three tablespoons of the grated almonds, the remaining bread crumbs and four teaspoons instant coffee powder.

    3. Divide the mixture evenly between the two prepared pans. Bake for fifteen to twenty minutes, or until a food pick inserted into the center comes out clean.

    4. Remove the layers from the pans and peel off the wax paper. While still hot, sprinkle the undersides with the strong coffee. Cool on racks. The layers will shrink as they cool.

    5. Beat the butter, egg yolks and confectioners’ sugar together until well blended. Fold in remaining grated almonds, the whipped cream and remaining instant coffee powder.

    6. Place one cooled layer on a serving dish. Top with half of the cream mixture. Put remaining layer on top. Cover sides and top with the remaining cream mixture. Sprinkle top and sides with the toasted almonds.