Do you like to make yummy things for special occassions?
I sure do, and this one is usually reserved for Father’s Day, as it is one of my dad’s favourite desserts, but as my parents were overseas for Father’s Day last year, I decided to make one for Easter.
Biscotten Torte looks spectacular, tastes amazing, but is really easy to make. You will impress the most jaded pallet with this beauty.
The most important thing with this dessert, is too make the cake the day before required. The Bacardi needs time to develop. Covering it with cream and adding the toffee on the day of serving.
Biscotten Torte, a beautiful blend of Almonds and Bacardi that creates a unique dessert!
2 packets of NICE biscuits (you can substitute with any plain sweet biscuit)
- 125gm butter
- 125gm castor sugar
- 2 egg whites
- 125gm ground almond meal
- 1/2 teaspoon almond essence
- 1/4 cup milk
- 1/2 cup milk (extra)
- 1/2 cup Bacardi
- 60gm slivered almonds
- 1/2 cup castor sugar (extra)
- 300ml thickened cream
PREPARING THE FILLING
- Cream butter and sugar until well combined.
- Add the almond meal, almond essence and 1/4 cup of milk.
- Whip the egg whites until stiff peaks form.
- Fold the egg whites into the remaining mixture.
CREATING THE TORTE
- In a shallow dish add 1/2 cup milk and 1/2 cup Bacardi and stir until combined.
- Dip the Nice biscuits into this milk/rum blend and place 6 bisquits on your serving plate. (pic below)
- Place 1/3 of the almond mixture on top of the bisquits not quite to the edges. (or it might ooze out)
- Dip the next 6 bisquits and place on top of the almond mixture.
- Repeat until you have 4 layers ending with biscuits on top.
- Cover with cling wrap and refridgerate.
- Spread the almond slivers on a baking tray and place until the grill for a few minutes until lightly browned. Set aside.
- Take a small bowl, line with aluminum foil and spray lightly with non-stick cooking spray. Place the toasted almonds in the bow. Set aside.
- In a small saucepan, place the 1/2 cup of castor sugar and 1/4 cup of water.
- Over gentle heat stir the sugar and water until all the sugar has dissolved.
- Increase the heat and allow the mixture to start boiling.
- Remove the wooden spoon, do not stir again, and let it boil until the mixture turns a lovely golden colour.
- Remove from the heat and quickly pour the toffee into the bowl containing the almonds.
- Immediately fill the saucepan with hot water. (this will make it easier to clean)
- Set aside and allow to go cold at room temperature.
- To store simply fold over the foil and wrap the whole bowl in cling wrap until required.
- Beat the cream until firm peaks form.
- Using a spatula, cover the biscuit base with cream.
- Using a meat mallet, bash the almond toffee until it is in small pieces.
- Sprinkle the toffee over the cream covered torte.
- Store in the refidgerator until serving.
- To serve, simply cut in slices and serve.
The recipe might look long and arduous, but each step is very simple. This is a great dessert for a dinner party as it can be completely prepared in advance.
What is your special dessert you whip up for special occassions?
Sharing today for #FYBF at With Some Grace.