Almond Torte Cockaigne
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Almond Torte Cockaigne
Category
Desserts
Ingredients
- 1 cup sugar
- 6 egg yolks
- zest and juice of 1 lemon
- 1 teaspoon Fustini’s Sicilian Lemon Balsamic Vinegar
- 1 teaspoon ground cinnamon
- 1 cup ground unblanched Almonds
- 1/2 cup dry white breadcrumbs
- 1/4 teaspoon almond extract
- 7 egg whites
- powdered sugar
- 1/4 cup Fustini's Peach Bourbon jam
- fresh fruit
Ingredients
Directions
- Preheat oven to 350 degrees. Place sugar and egg yolks into the bowl of a stand mixer fitted with the paddle attachment. Beat until creamy and smooth. Add lemon zest and juice, Fustini&rsquo,s Sicilian Lemon Balsamic Vinegar, cinnamon, almonds, bread crumbs and almond extract and stir just to combine. Whisk egg whites to stiff peaks and fold into batter. Pour into a 9-inch springform pan and place into the preheated oven. Bake until fully set - 40 minutes. Let cool to room temperature, sprinkle powdered sugar over top. Spread raspberry preserves over the top and serve with fresh fruit.