TORTA DE CIELO

I had the pleasure to go to Cancun about 10 years ago. The resort city was fun but it unfortunately didn’t feel like leaving the United States… so we went outside to visit Tulum, Playa del Carmen, Valladolid and of course Chichén Itzá, this world-famous complex of Mayan ruins featuring the massive step pyramid known as El Castillo.
And among all these delicious specialties, I chose to prepare a very unique cake called torta de cielo or heavenly cake, which is said to have originated in the kitchen of a well-known hotel in the city of Mérida in the state of Yucatán. This almond-based cake is particularly airy and light, and it definitely deserves its name! Over there, this cake is traditionally served at weddings and first communion receptions.


Ingredients

  • 2½ cups ground almonds
  • 1¼ cup sugar
  • 1 tablespoon flour
  • ½ teaspoon baking powder
  • 5 eggs
  • 1 teaspoon Brandy (or vanilla extract)
  • 2 oz. almonds , thinly sliced
  • 2 tablespoons icing sugar

Instructions

  1. Preheat oven at 350 F.
  2. Combine the ground almonds, flour and baking powder.
  3. Separate the egg whites from the yolks.
  4. Beat the egg whites while gradually adding the sugar. Add the Brandy (or vanilla extract).
  5. Stir the egg yolks one by one, and then incorporate the dry mixture with a spatula.


for full instruction please see : www.196flavors.com

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