It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Chantilly Torte
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- #24610
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, softened
1 cup sugar, divided
5 eggs, separated
1/2 teaspoon almond extract
3 tablespoons milk
1/2 cup slivered almonds
2 cups heavy cream
2 tablespoons powdered sugar
1 pint fresh strawberries, hulled and sliced
directions
Grease and flour two 9" round cake pans. Combine flour, baking powder and salt. Set aside.
In a large bowl, combine butter and half the sugar, and beat until creamy. Add egg yolks, one at a time, beating well after each addition. Blend in almond extract and milk. Fold in flour mixture. Spread in prepared pans and set aside.
Beat egg whites in a small bowl until foamy. Gradually add remaining sugar and beat until stiff peaks form. Spread over cake batter.
Sprinkle with almonds. Bake in center of preheated convection oven on rack position 2 at 325 degrees F for 25 minutes. Cool 5 minutes then turn out, meringue side up. Cool completely.
Beat cream with powdered sugar until soft peaks form.
Place 1 cake layer on serving platter. Spread with half the cream mixture and half the strawberries. Place remaining cake layer on top and repeat with the cream and strawberries. Refrigerate until ready to serve.
added by
maritab
nutrition data
Nutritional data has not been calculated yet.
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