Almond torte with cream & cherries

Name: Almond torte with cream & cherries
Total time: 45 min
Yield: 27 servings
Ingredients: 1 cardamom; 907.18 g cherry; 1 handful dates; 2 egg whites; 112 g almond flour; 1 Tbsp runny honey; 1 dash rosewater; 1 dash salt; 118.29 ml water

A gluten-free, dairy-free, paleo, and lacto-ovo vegetarian dessert featuring ground almonds and cherries. Best enjoyed as a holiday treat.

Ingredients

cardamom

cherry

907.18 g

dates

1 handful

egg whites

almond flour

112 g

runny honey

1 Tbsp

rosewater

1 dash

salt

1 dash

water

118.29 ml

Method

For the torte: Whip the egg whites with the dash of salt until they form stiff peaks.Whip in the honey and gently fold into the ground almonds and cardamom seeds.
Place mixture on well greased trays (or use baking paper). I like to divide the mixture into four on two trays.
Spread the mixture out to about a 3/4 of an inch thick and in a circle.
Bake at about 250 to 300 degrees F for around 15 minutes. Keep an eye on them and dont let them burn on the bottom.For the cherry filling: I advise soaking the dates in boiling water for about 5 minutes and put them through a tami or puree them so any skins are removed.
Heat the cherries and water gently in a saucepan with the lid on until they are hot.
Remove the lid and add the dates and reduce the juices down.Turn the heat off and cool slightly before adding the rose water.To put the torte together: Whip fresh cream and add honey.On one layer of torte add the cherries and then the cream.Put another layer of torte and repeat.

Nutrition:

48 kcal

Carbs

6 g

Fat

2 g

Protein

1 g

Share recipe: