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Lorenza Ávila

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Recipe of Imperial cake
Recipe

Imperial cake

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The imperial cake is a light pancake made with almonds and traditional orange liqueur from Yucatan, Mexico.
Learn more about Lorenza Ávila

Ingredients

6 portions
  • 2 cups almond
  • 1 tablespoon flour
  • 6 eggs, (separated)
  • 1 tablespoon cream of tartar
  • 1 3/4 cups sugar
  • 1/2 tablespoons vanilla essence
  • 2 cups Water
  • cinnamon
  • 1 tablespoon orange zest
  • 1 tablespoon Orange liqueur
  • 1/4 cups almond

Preparation

Preheat the oven to 165 degrees Celsius. Grease a circular mold to bake 23 cm cakes.
In a food processor grind the almonds and mix with the flour, place in a deep bowl.
In another deep bowl beat with an electric mixer whisk the egg whites until stiff. Add the cream of tartar and continue beating. Add 1 cup of spoonful sugar in a spoonful until you get a meringue.
Add the yolks one at a time and the vanilla and continue beating.
Spoon the ground almonds and mix well. Pour the mixture into the greased mold and bake for 30 minutes or until a toothpick comes out clean.
Remove from the oven and allow the cake to cool for 5-10 minutes before unmolding.
In a saucepan over medium heat cook the remaining sugar with 1 1/2 cup of water, cinnamon and orange zest. Cook until a slightly thick mixture is made. Add the orange liqueur, mix and pour over the cake. Decorate the cake with the sliced ​​almonds and serve.

PRESENTATION

Decorate the cake with the sliced ​​almond.

TIPS

For the orange liqueur you can use Cointreau

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (3)
belkis castro
03/09/2018 17:54:30
Deliciosa . Solo el biscocho
China Vigil
02/12/2017 12:33:30
Le doy un 10
Marisela Odell Camarillo Salinas
08/03/2013 00:10:30
Torta Imperila Se ve que está deliciosa, pero puede llevar algún adorno la torta o ya quedaría muy empalagoza

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