Mexican Torta De Cielo Recipes

TORTA DE CIELO (ALMOND SPONGE CAKE)

Steps:

• Pour hot water over the almonds to cover and let them soak at least six hours; skin them.
• Pre-heat the oven to 325 degrees F.
• Butter a 9" springform pan generously; cut a piece of parchment to fit the bottom; lay it in the bottom, press, and turn so that the parchment is buttered on both sides; lightly flour the pan.
• Chop the nuts roughly, then grind them a little at a time; to qoute Ms. Kennedy, "they should be neither too coarse not too fine.".
• Beat the egg whites until fluffy; add the salt and continue beating until they are stiff.
• Add the yolks one by one and continue beating until incorporated.
• Mix the dry ingredients together and, beating at low speed, gradually add them to the egg mixture.
• Add the brandy and almond extract, mix well and pour into the prepared pan.
• Bake for 1 and 1/4 hours in the middle of the oven.
• Let the cake get cold before removing it from the pan.
• This moist, textured cake keeps almost indefinitely if stored in a cool dry place--preferably not the refrigerator.

MEXICAN TORTA DE CIELO

Steps:

• Lightly butter an 8-in round cake pan and line with parchment.
• Put the almonds in a food processor to form a crumbly mixture and set aside.
• Beat together the butter and sugar until smooth and fluffy then beat in eggs, almonds, almond and vanilla extracts.
• Stir in flour and salt and mix until the flour is well incorporated.
• Spoon the batter into the greased pan and smooth the surface. Bake at 350° for 45-50 minutes until the cake feels spongy when pressed.
• Remove from oven and cool on a rack. To serve, dust the cake with powdered sugar and decorate with toasted almonds.