Frank's Recipes! Torte Sorrano

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Torte Sorrano

See Also: Butter Cream, Puff Pastry 3 10 egg whites
2 cups sugar
1/4 cup cornstarch
4 cups almond flour
1/2 recipe for puff pastry
1 cup whipped cream
2 to 3 tsp marachino liqueur
1/2 cup canned praline paste
2 cups butter cream, flavored with 2 oz unsweetened chocolate, melted and cooled
1 cup coarsely broken Italian macaroons (Amaretti)
1/2 cup sliced toasted almonds
cocoa for dusting

Beat egg whites with sugar. When thick, add cornstarch. Mix in the almond flour gently with the hands. With a pastry bag or spatula make 2 equal squares of the almond meringue on a cooking parchment on a cookie sheet. Bake in a 200 degree oven for 30 minutes. When you take the meringue squares from the oven they will be soft. Turn squares over. Cool. Remove paper.

Roll out puff pastry 1/8 inch thick in the same size and shape as the above squares. Place on greased baking sheet and chill. Prick pastry all over with a thick tined fork. Bake in a 350 degree oven 55 minutes, or until puffed and brown.

Mix marachino liqueur with whipped cream. Mix praline apste with chocolate flavored butter cream and 2/3 of the amaretti. Mix the rest of the amaretti with the whipped cream.

On 1 square of the meringue, spread chocolate parline cream, reserving enough to cover the whole cake thinly at the end. Place the puff pastry layer on top. Cover with the whipped cream, then with the second meringue layer. Trim edges. Cover the cake with the reserved praline cream. Pat almonds onto the sides. Dust top of the cake with powdered sugar.

Make a stencil out of paper or cardboard in any design that suites your fancy. Place gently on cake and dust cocoa through the slits to form the design. Remove the stencil.

NOTE:
If you can't buy almond flour, simply pulverize blanched almonds (about 1-1/2 lbs) in a blender.