Best 2 Coconut Almond Torte With Sabra Liqueur Recipes
Indulge in the tropical delight of Coconut Almond Torte infused with Sabra liqueur, a harmonious blend of coconut, almond, and a hint of Middle Eastern flair. This exquisite torte features layers of moist coconut cake, creamy almond filling, and a luscious coconut-almond glaze. Each bite is a symphony of flavors and textures, taking you on a culinary journey to the tropics.
The richness of the coconut and almond is perfectly complemented by the subtle anise flavor of Sabra liqueur, adding a unique and exotic touch. The torte is not only a feast for the taste buds but also a visual masterpiece, adorned with toasted coconut and slivered almonds.
Accompanying this delightful torte are three additional recipes that elevate the coconut and almond experience. Discover the secrets of creating a velvety Coconut-Almond Mousse, a refreshing Coconut-Almond Granita, and a tantalizing Coconut-Almond Biscotti. These recipes offer a range of textures and flavors, from the airy mousse to the crisp biscotti, ensuring that every coconut and almond enthusiast finds their perfect treat.
Indulge in the tropical paradise of Coconut Almond Torte and its accompanying recipes, where each bite is a celebration of these beloved flavors. Embark on a culinary adventure that will transport your taste buds to a tropical oasis.
COCONUT-ALMOND TORTE WITH SABRA LIQUEUR
Steps:
- Preheat the oven to 325 degrees.
- In a large bowl, beat the egg whites until soft peaks form. Add 1/2 cup of the sugar and beat until stiff peaks form.
- In a smaller bowl, beat the egg yolks with the remaining 1/2 cup of sugar until light and fluffy. Add the almonds and coconut and mix gently. Fold in the egg whites.
- Place the cake batter into a lightly greased 10-inch springform pan and bake for 45 minutes, or until the crust is light brown on top and a toothpick comes out clean. Remove from the oven and let sit in the pan for a few minutes. Prick the top of the torte all over with a toothpick or the prongs of a fork.
- Combine the orange juice and the liqueur and pour over the torte while it is still in the pan. When the torte is completely cool, remove and serve with whipped cream, if desired, and grated chocolate.
Nutrition Facts : @context http, Calories 445, UnsaturatedFat 12 grams, Carbohydrate 40 grams, Fat 28 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 14 grams, Sodium 62 milligrams, Sugar 32 grams, TransFat 0 grams
ALMOND TORTE
Reduced-fat sour cream, egg whites and applesauce lighten up this gorgeous almond torte. A creamy custard filling lends richness. -Kathy Olsen, Marlborough, New Hampshire
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 20
Steps:
- In a double boiler or metal bowl over simmering water, constantly whisk the sugar, cornstarch, sour cream and egg yolks until mixture reaches 160° or is thick enough to coat the back of a spoon. , Remove from the heat; stir in butter and extracts until blended. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line two 8-in. round baking pans with waxed paper. Coat sides and paper with cooking spray; sprinkle with flour and set aside., In a large bowl, beat butter and 1/2 cup sugar until blended, about 2 minutes. Add egg yolks; mix well. Beat in the milk, applesauce and vanilla (mixture may appear curdled). Combine the flour, baking powder and salt; add to butter mixture. Transfer to prepared pans; set aside., Using clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over batter; sprinkle with almonds and cinnamon., Bake at 350° for 25-30 minutes or until meringue is lightly browned. Cool in pans on wire racks for 10 minutes (meringue will crack). Loosen edges of cakes from pans with a knife. Using 2 large spatulas, carefully remove 1 cake to a serving plate, meringue side up; remove remaining cake to a wire rack, meringue side up. Cool cakes completely., Carefully spread custard over cake on serving plate; top with remaining cake. Store in the refrigerator.
Nutrition Facts : Calories 215 calories, Fat 8g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 99mg sodium, Carbohydrate 32g carbohydrate (24g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
Tips:
- To ensure a smooth batter, make sure your butter and eggs are at room temperature before mixing. This will help them emulsify properly.
- For a richer flavor, use dark chocolate in the ganache.
- If you don't have sabra liqueur, you can substitute another type of fruit liqueur, such as apricot or peach.
- Be patient when making the ganache. It takes time for the chocolate to melt and combine with the cream.
- To get a clean cut, chill the torte for at least 4 hours before serving.
Conclusion:
This coconut almond torte with sabra liqueur is a delicious and elegant dessert that is perfect for any occasion. The moist and fluffy cake is complemented by the rich and creamy ganache, and the sabra liqueur adds a unique and flavorful twist. With its stunning appearance and delicious taste, this torte is sure to impress your guests.
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