CookEat Recipe
Vienna Almond and Ladyfinger Torte
A small baked almond-and-egg torte held together with fine ladyfinger crumbs and scented lightly with brandy, wine and lemon.
Method
Steps
Step 1
Heat the oven to 175 °C and thoroughly butter a shallow 20 cm oven-safe pudding dish. If using whole almonds, blanch, peel and dry them, then pound finely without turning to paste.
Step 2
Beat the four eggs with sugar until thick and pale. Stir in the brandy, wine and lemon juice, then fold in finely pounded almonds and the four crumbled ladyfingers.
Step 3
Pour the batter into the prepared dish and bake about 30–40 minutes until lightly browned and set at the centre, checking the egg-rich middle reaches 74 °C. If the surface darkens too soon, loosely cover it for the final minutes.
Step 4
Rest ten minutes before cutting small slices. Serve the torte warm or at room temperature; offer a separately prepared wine sauce only if available, without folding it into the batter.
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