Coconut-Almond Torte With Sabra Liqueur
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Coconut-Almond Torte With Sabra Liqueur
  Tortes    Liqueurs  
Last updated 6/12/2012 1:17:09 AM. Recipe ID 47385. Report a problem with this recipe.
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      Title: Coconut-almond torte with sabra liqueur
 Categories: None
      Yield: 1 Servings
 
      6 lg Eggs, separated, at room
           -temperature
      1 c  Sugar
      1 c  Almonds, coarsely chopped
      2 c  Unsweetened shredded coconut
    1/2 c  Orange juice
    1/4 c  Sabra liqueur (or Grand
           -Marnier or Cointreau)
           Oil for the pan
           Grated bitter chocolate for
           -garnish
           Whipped cream for garnish
 
  Preheat oven to 325 degrees. Lightly grease 10" springform pan. In
  large bowl, beat egg whites to soft peaks; add 1/2 c. of the sugar;
  beat to stiff peaks.
  
  In another bowl, beat yolks with remaining 1/2 c. sugar until light
  and fluffy. Add almonds and coconut; mix gently. Fold in the egg
  whites.
  
  Pour batter into pan; bake 45 min. or until crust is light brown on
  top and toothpick comes out clean. Remove from oven and let sit in
  the pan a few minutes. Prick the top of the torte all over with a
  toothpick.
  
  Combine orange juice and liqueur and pour over the torte while still
  in the pan. When torte is completely cool, remove and serve with
  whipped cream, if desired, and grated chocolate. 




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Recipe ID 47385 (Apr 03, 2005)

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