Nanny sue makes the most amazing biscuit torte. We had this at christmas last year and i just had to share it with you. The biscuits in the middle can be anything you like, i go for nice myself, but milk coffees work just as well.
Ingredients:
Filling
2 eggs, separated
125g Butter, softened and chopped roughly
110g Caster sugar
2/3 Drops Almond essence
120g ground almonds
1/2 cup milk
Torte
2 Packets Nice Biscuits
1/2 cup Whole cream milk
1 1/2 tablespoons rum
1 1/4 cups thickened cream
1/2 teaspoon Vanilla Essence
1 Tablespoon Sugar
toasted almonds to decorate
Method:
To make almond filling, beat egg whites in small bowl in a kitchenaid with a whisk attachment until soft peaks form ( you can use a hand mixer also) . Beat butter, sugar, almond essence and egg yolks in a separate bowl in a kitchenaid with a paddle attachment until just combined (do not overbeat the mixture). Stir in ground almonds and gradually beat in milk. Fold egg white into almond mixture.
Arrange six biscuits lengthways in two, rows of three each, on a large sheet of alfoil. Brush biscuits with combined milk and rum. Spread biscuits with one-third of the almond filling. Repeat layering with remaining biscuits, milk and rum mixture, and almond filling, ending with a layer of biscuits. Wrap torte in foil and put in the fridge for 6 to 8 hours or even better overnight to harden slightly.
Beat cream, sugar and vanilla together until soft peaks form. Cover torte with the chantilly cream mixture. Cover torte with toasted almonds and serve.
Note: You can leave the toasted almonds off at the end and grate chocolate over it, but i love the crunch of toasted almonds.
Filling
2 eggs, separated
125g Butter, softened and chopped roughly
110g Caster sugar
2/3 Drops Almond essence
120g ground almonds
1/2 cup milk
Torte
2 Packets Nice Biscuits
1/2 cup Whole cream milk
1 1/2 tablespoons rum
1 1/4 cups thickened cream
1/2 teaspoon Vanilla Essence
1 Tablespoon Sugar
toasted almonds to decorate
Method:
To make almond filling, beat egg whites in small bowl in a kitchenaid with a whisk attachment until soft peaks form ( you can use a hand mixer also) . Beat butter, sugar, almond essence and egg yolks in a separate bowl in a kitchenaid with a paddle attachment until just combined (do not overbeat the mixture). Stir in ground almonds and gradually beat in milk. Fold egg white into almond mixture.
Arrange six biscuits lengthways in two, rows of three each, on a large sheet of alfoil. Brush biscuits with combined milk and rum. Spread biscuits with one-third of the almond filling. Repeat layering with remaining biscuits, milk and rum mixture, and almond filling, ending with a layer of biscuits. Wrap torte in foil and put in the fridge for 6 to 8 hours or even better overnight to harden slightly.
Beat cream, sugar and vanilla together until soft peaks form. Cover torte with the chantilly cream mixture. Cover torte with toasted almonds and serve.
Note: You can leave the toasted almonds off at the end and grate chocolate over it, but i love the crunch of toasted almonds.
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