I love this recipe, it has been a staple in my recipe folder for over 25 years. A dessert that my mum has made for as long as I can remember. Fail safe and easy for entertaining. I use to love it when mum and dad had dinner parties. I had dinner earlier and mum always saved a slice of the torte for me.
She would serve it to her guests whole with a slice missing. Her excuse was that it always looked better when guests could see the layers. In truth it was to make sure I got my slice the next day, as the whole dessert would be polished off each time without fail.
Those of you that juggle life and are time poor, know how frightening it is to entertain guests mid week. This was my mum's fail safe dessert and has become mine. It is a family favourite and often is whipped up as a birthday cake. I am addicted to its flavours of almonds, cream and rum. If I haven't made it for a while, I will actually crave it.
The joy of this dessert is the ease of preparation. The filling consists of beating some butter, adding a few ingredients then folding through stiff egg whites. Layering Niece biscuits, which have been brushed liberally with rum and milk, with the filling. Wrapping your dessert in aluminium foil and placing in the fridge for a minimum of 12 hours, 18 is better. The magic happens once left to rest in the fridge overnight. The biscuits become softer and flavours meld. All that is then needed is a covering of whipped cream and decorating with some chocolate before serving.
When I decided I was going to share this recipe with you, I had the vision of shaved chocolate and strawberries adorning the dessert. Once I gave this some thought, I decided to not tart up the torte, but share how I actually decorate it. Flake, smashed up flake sprinkled on top, again easy and tasty. If you wanted to you could go down the more labour intensive task of shaved chocolate and the likes, but this recipe is meant to be easy.
The ugly duckling before covering in cream and chocolate
Please make sure you use butter in this recipe and not margarine. I have been making this recipe for so long I have tried all the variations. If you use margarine your torte will not hold together. I also suggest you avoid making this dessert in the middle of a scorching hot Summer's day. The filling will fight you all the way and slide off your biscuits when trying to layer. It can be done, but if it is hot weather make it first thing in the morning the day before. Unless you have air-conditioning of course.
Do tell dear Belly Rumbles' reader, do you have a loved dessert from childhood that you continue to make today?
- 24 plain biscuits I use Arnott's' Niece (2 packs are required)
- 125 grams butter you cannot substitute margarine
- 120 grams (½ cup) caster sugar
- 2 eggs separated
- 125 grams ground almonds
- Few drops of almond essence
- 125 ml (½ cup) milk
- 125 ml (½ cup) milk extra
- 8 teaspoons (2 tablespoons) rum be generous
- 300 ml cream
- Grated chocolate flake or whatever you desire
- Cream butter and sugar until light and fluffy.
- Beat egg yolks in to creamed mixture, add ground almonds and almond essence.
- Gradually beat in a ½c of milk.
- Beat egg whites until stiff peaks form. Fold half in to the creamed mixture, then fold in the remaining egg whites.
- Combine rum and the remaining ½c of milk.
- Arrange six biscuits lengthwise in two rows, beside each other, on aluminium foil. Brush the biscuits liberally with the rum/milk mixture.
- Spread the biscuits evenly with ? of the filling. Top with another lay of biscuits and brush liberally with rum/milk mixture. Continue as before until all mixture is finished and you have ended with a layer of biscuits (again brush liberally with rum/milk).
- Wrap up in foil and refrigerate overnight.
- Before serving remove torte from foil and place on serving plate. Cover with whipped cream and top with chocolate. Once covered and decorated, refrigerate once again until ready to serve.
All measurements are Australian metric standard. All measures are level, and cups are lightly packed unless specified. 1 teaspoon = 5ml / 1 tablespoon = 20mls / 1 cup = 250ml /4 teaspoons = 1 tablespoon.
The recipe's nutritional information is an approximation based on an online calculator. It is meant solely for reference purposes. If you're looking for precise details, be sure to double-check with your own research.