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Torta de cielo

Biscuit Dough, Sweet

A traditional cake from Mexico to which we added a bit of a personal touch...



A perfect cake to accompany a tea or coffee.


Recipe for 4 persons

Torta de cielo

250 Gr
Almond powder
250 Gr
1 Tbsp
0.50 Tsp
Baking powder
5 Unit(s)
1 Tsp
Vanilla extract
1 Tsp
Almond extract
60 Ml
Jack daniel's
2 Tbsp
1 Handful(s)
Sliced almonds
2 Tbsp
Icing sugar

Preparation time: 10 min

Preheat your at 350 °F

  • Torta de cielo

    Roast the almonds without fat on a parchment-lined baking sheet in the oven for 5-10 minutes.

    Separate the egg whites from the yolks

    Beat the whites lightly to liquefy them, then add the sugar. Mix until dissolved (this preparation must be liquid, we're not trying to make a meringue)

    Mix the almond powder, flour and baking powder.

    Pour the white/sugar mixture into this preparation along with the yolks and Jack Daniel's and mix.

    Butter and flour a mold.

    Pour the mixture into the pan and bake for 40 minutes.

    After baking, brush the surface of the cake with honey and sprinkle with the slivered almonds so that they stick to the cake.

    Wait for the cake to cool before unmolding it.

    Sprinkle with powdered sugar.

A perfect cake to accompany a tea or coffee.

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