Yield: 1 Servings
|6 larges||Eggs, separated, at room temperature|
|1 cup||Almonds, coarsely chopped|
|2 cups||Unsweetened shredded coconut|
|½ cup||Orange juice|
|¼ cup||Sabra liqueur (or Grand Marnier or Cointreau)|
|Oil for the pan|
|Grated bitter chocolate for garnish|
|Whipped cream for garnish|
Preheat oven to 325 degrees. Lightly grease 10" springform pan. In large bowl, beat egg whites to soft peaks; add ½ c. of the sugar; beat to stiff peaks.
In another bowl, beat yolks with remaining ½ c. sugar until light and fluffy. Add almonds and coconut; mix gently. Fold in the egg whites.
Pour batter into pan; bake 45 min. or until crust is light brown on top and toothpick comes out clean. Remove from oven and let sit in the pan a few minutes. Prick the top of the torte all over with a toothpick.
Combine orange juice and liqueur and pour over the torte while still in the pan. When torte is completely cool, remove and serve with whipped cream, if desired, and grated chocolate.
Posted to JEWISH-FOOD digest V97 #055 by cofarb@... (Mark Cohen) on Feb 18, 1997.