Scarlett WTort Migdalowy
August 6th 2006 09:36
Tort Migdalowy
About Tort Migdalowy
Almonds are in plentiful supply in Poland and are used in both sweet and savoury dishes. Here they are roasted, giving this coffee-cream-filled sponge a rich and nutty flavour.
INGREDIENTS
Serves 8-10
75 gm / ½ cup blanched almonds
225 gm / 1 cup butter, softened
225 gm / generous 1 cup caster sugar, for dredging
4 eggs, beaten
150 gm / 1¼ cups self-raising flour, sifted
For the icing
175 gm / 1 cup blanched almonds
40 gm / 9 tablespoons ground coffee
75 ml / 5 tablespoons near-boiling water
150 gm / ¾ cups caster sugar
90 ml / 6 tablespoons water
3 egg yolks
225 gm / 1 cup unsalted butter
1. Preheat the oven to 190 degrees Celsius. Lightly grease and base-line 3 X 18cm/7in round cake tins with greaseproof paper.
2. Put the blanched almonds on a baking sheet and roast in the oven for 7 minutes, or until golden brown.
3. Allow to cool, then transfer to a processor or a blender and process until fine.
4. Cream the butter and sugar together in a bowl until pale and fluffy. Gradually add the eggs, a little at a time, beating well after each addition. Fold in the ground roasted almonds and the flour.
5. Divide the cake mixture evenly between the 3 prepared tins and bake for 25-30 minutes, until well risen and firm to the touch, swapping the position of the top and bottom cakes halfway through cooking. Turn out and cool on a wire rack.
6. For the icing, put the blanched almonds in a bowl and pour over enough boiling water to cover. Leave until cold, then drain the almonds and cut each one lengthways into 4 or 5 slivers with a sharp knife. Roast on a baking sheet for 6-8 minutes.
7. Put the ground coffee in a jug, spoon over the water and leave to stand. Gently heat the sugar and 90ml/6 tablespoons water in a small heavy-based pan until dissolved. Simmer for 3 minutes, until the temperature reaches 107 degrees Celsius on a sugar thermometer.
8. Put the egg yolks into a bowl and pour over the syrup in a thin stream, whisking all the time until very thick. Cream the butter until soft, then gradually beat the egg mixture into it.
9. Strain the coffee through a sieve and beat into the icing. Use two-thirds to sandwich the cakes together. Spread the remainder over the top and press in the almond slivers.
**From “The Practical Encyclopedia of East European Cooking” and “Wikipedia, the free encyclopedia”**
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