Almond Torte With Cream & Cherries – a delicious recipe with ground almonds, almonds, egg whites, honey, salt, cherries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
For the torte: Whip the egg whites with the dash of salt until they form stiff peaks.
2
Whip in the honey and gently fold into the ground almonds and cardamom seeds.
3
Place mixture on well greased trays (or use baking paper). I like to divide the mixture into four on two trays.
4
Spread the mixture out to about a 3/4 of an inch thick and in a circle.
5
Bake at about 250 to 300 degrees F for around 15 minutes. Keep an eye on them and don't let them burn on the bottom.
6
For the cherry filling: I advise soaking the dates in boiling water for about 5 minutes and put them through a tami or puree them so any skins are removed.
7
Heat the cherries and water gently in a saucepan with the lid on until they are hot.
8
Remove the lid and add the dates and reduce the juices down.
9
Turn the heat off and cool slightly before adding the rose water.
10
To put the torte together: Whip fresh cream and add honey.
11
On one layer of torte add the cherries and then the cream.
12
Put another layer of torte and repeat.
518
kcal
Calories
40
g
Fat
21
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup ground almonds, 1 pod cardamom seeds removed and ground with almonds, 4 egg whites, 2 tablespoons honey, and more.
Yes, Almond Torte With Cream & Cherries falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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