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Torta de Santiago Veg CD CBF Spanish 70mins plus cooling
From the Galicia Region in North-Western Spain.
Makes 1 x 20cm/8 inch cake Cold Vegetarian Nuts Alcohol Cakes Baked Fayre Gluten Wheat free Spain Europe
Ingredients 225g/8oz Sugar 1/4 teaspoon grated Lemon Rind 225g/8oz Almonds with skins, finely ground 7 Eggs, separated 1/4 teaspoon Ground Cinnamon For the filling and topping 300ml/10fl.oz. Whipping Cream 1/4 teasp Sugar 1 teasp Brandy Finely chopped Almonds to garnish
Instructions
1. Preheat the oven to 180C, 350F, Gas Mark 4 and lightly grease and flour 2 x 20cm/8 inch round sandwich tins.
2. In a large mixing bowl, cream together the sugar, lemon rind, and egg yolks until the mixture is light and fluffy.
3. Stir in the almonds and cinnamon.
4. In another mixing bowl, beat the egg whites until they are stiff, but not dry.
5. Stir a few tablespoons of the egg white into the almond mixture to lighten it a little, then fold in the rest of the egg whites.
6. Transfer the mixture to the sandwich tins and bake for 45 minutes or until the cakes are cooked and brown.
7. Allow to cool for a few minutes, then remove the cakes from the pans and cool on wire racks.
8. To make topping - in a mixing bowl, whisk together the cream, brandy and sugar until stiff. Spread half the mixture on one of the cakes then place the other cake on top and coat the top and sides of the double layered cake. Garnish with chopped almonds.
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