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Salzburger Torte
16 Servings

7 eggs, separated
3/4 cup sugar
1.5 cups ground almonds
1/3 cup semisweet chocolate morsels, ground
3 tblsp flour

Chestnut Filling (recipe follows)
Garnish: 1/2 cup slivered almonds, toasted

Preheat oven to 350F/180C. Butter and flour a 10-inch springform
pan. Set aside.

Beat egg yolks and sugar until light and fluffy (about 5 minutes).
Mix in almonds, chocolate and flour. Set aside. Beat egg whites
until stiff. Fold in batter. Pour into prepared pan and bake in
preheated oven until skewer inserted comes out clean (about 35
minutes). Remove from oven to cool on a wire rack.

Prepare chestnut filling and set aside to cool.

When cake is cool, slice into two layers. Frost bottom layer with
Chestnut Filling. Top with second layer and frost top and sides
with remaining filling. Place a 4 inch wide jar lid or other round
form over centre of cake. Sprinkle toasted almond slivers over
top of cake. Remove lid. To serve, cut into 16 wedges.


Chestnut Filling:

4 egg yolks
1/4 cup whipping cream
2 tblsp cornstarch
17.5 ounce can sweetened chestnut puree
1 cup butter, room temperature
1/4 cup icing sugar
3 tblsp rum

In a non-stick pan, cook egg yolks, cream, cornstarch and chestnut
puree over low heat. Stir constantly until mixture thickens.
Remove from heat right away. Set aside to cool.

Beat butter and sugar until light and fluffy. Add cooled chestnut
mixture and beat until smooth. Taste and add more sugar or rum if
desired.

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