Almond Sponge Cake (Torta De Cielo)
Almond Sponge Cake (Torta de Cielo)
This is called literally “cake of heaven
“
1/2 lb almonds
Hot water to cover almonds
5 eggs, separated
2 pinches of salt
1/2 lb granulated sugar
1/4 tsp baking powder
1 tbsp all-purpose flour
1 tbsp br&y
1/8 tsp almond extract
Pour hot water over the almonds so that they are well covered & let them soak for at least 6 hrs
Line the bottom of a 9-inch spring-form pan with parchment paper
Butter the paper & sides of the pan well, then dust with flour
Position oven rack to the middle
Preheat the oven to 325 deg F
Chop the nuts & grind them a little at a time
They should not be too coarse or too fine
Set aside
Beat egg whites until fluffy
Add salt & continue beating until whites are stiff
Add yolks, one at a time, & continue beating until they are incorporated
Mix the dry ingredients together &, beating at low speed of an electric mixer, gradually add them to the eggs
Add the br&y & almond extract, mix well, then pour the batter into the prepared pan
Bake for 1 1/4 hrs
Remove the cake from the pan after it is cold
This cake keeps indefinitely if stored in a cool, dry place
Do not store it in the refrigerator
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