Almond Torte

Tort Migdalowy


  • 6 eggs
  • 1 tablespoon grated orange rind
  • 1 cup sugar
  • cup cracker meal
  • ¾ cup chopped almonds
  • Whipping cream


Beat 3 whole eggs and 3 yolks with the sugar, adding a little sugar at a time. Do not blanch the almonds but run them through the finest knife of your food chopper. Roll soda crackers and sift before measuring. Add the almonds and cracker meal alternately, then the orange rind. Beat remaining 3 egg whites stiff but not dry and fold into the mixture. Turn batter into 2 well buttered 8 inch layer cake pans and bake 45 minutes at 325°. When cooled on a cake rack, spread whipped cream flavored with a tablespoon of brandy and tablespoon confectioner's sugar between the layers and on top.