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 ...
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