Yield: 1-10 inch round First prepare the cake layer for the bottom of the torte: Almond Daquoise Preheat oven to 350°F. Line a 10-inch spring form pan with a parchment circle. 39 grams powdered sugar 64 grams super finely ground almonds 62 grams egg whites 15 grams sugar Mix powdered sugar and almond flour together, set aside. Beat egg whites until they start to hold their shape. Gradually add sugar and continue beating the egg whites until they are stiff and glossy, but not dry. Fold ...

Register to view this Article

WhyRegisterfor FREE?

Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.