"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Toasted Almond Eggnog Torte Recipe

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This recipe for Toasted Almond Eggnog Torte, by , is from The Ketterhagen Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Ketterhagen
Added: Thursday, November 27, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 angel food cake
1 envelope gelatin
1/4 c cold water
3/4 c butter
1 c powdered sugar
4 egg yolks
1/3 c brandy
3/4 c toasted almond slivers
4 egg whites
1/4 t salt
1 c heavy cream, whipped
Slivered toasted almonds for topping

Directions:
Directions:
Break cake into small pieces. Soften gelatin in cold water @ 5 minutes, over hot water.
Cream butter, add sugar gradually. Add egg yolks 1 at a time, beat well after each. Add the brandy and chopped almonds. Carefully fold warm gelatin into creamed mixture. Beat egg whites and salt at high speed until stiff, not dry. Fold egg whites and whipped cream into creamed mixture. Pour over angel food cake pieces, blend lightly. Refrigerate 2- 3 hours. Serve with slivered almonds.

Personal Notes:
Personal Notes:
This is from the Electric Company from the 60's. Please use the pastured eggs!

 

 

 

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