This is a tender angel cake with creamy almond filling.

Carol
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • Sift flour, cocoa, and 1/4 cup of the white sugar together.

  • Beat egg whites with cream of tartar and salt until soft peaks form, gradually add 1/2 cup sugar beating until stiff and shiny, add vanilla. Sift dry mixture over beaten egg whites gradually and gently fold in. Spoon batter into one 9x5 inch ungreased loaf pan.

  • Bake at 375 degrees F (190 degrees C) for 25 minutes or until done. Invert pan and cool completely. Remove cake and cut it into 3 layers. Spread almond filling between the layers and dust top with sifted confectioners' sugar. Makes about 10 servings.

  • To Make Almond Filling: Combine the remaining 1/4 cup white sugar, cornstarch and salt in a saucepan. Mix the beaten eggs and milk together and stir them into the sugar mixture. Cook over medium heat, stirring constantly until thick and bubbling. Cook for an additional 2 minutes. Remove from heat and add the almond liqueur and stir well. Cover the surface of the fill in with plastic wrap and chill completely before using.

Nutrition Facts

127.7 calories; 4.1 g protein; 24 g carbohydrates; 32.6 mg cholesterol; 145.4 mg sodium. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/17/2003
I've made this nice light torte a few times now and it turns out perfectly every time. It has a beautiful almond flavor (although I used almond extract rather than Amaretto) and looks impressive when sliced. Read More
(14)

Most helpful critical review

Rating: 3 stars
06/17/2003
It is not quite what I expected but the presentation is good though. Read More
(8)
4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
06/17/2003
I've made this nice light torte a few times now and it turns out perfectly every time. It has a beautiful almond flavor (although I used almond extract rather than Amaretto) and looks impressive when sliced. Read More
(14)
Rating: 5 stars
04/03/2006
Beautiful presentation great flavor! I often use almond (or even vanilla) extract in place of the amaretto. An excellent recipe and lowfat too! Read More
(11)
Rating: 3 stars
06/17/2003
It is not quite what I expected but the presentation is good though. Read More
(8)
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Rating: 1 stars
11/24/2009
Flat and tasteless. not as good as i expected. Read More
(3)