for my cooking final i need to have a dessert and i chose the chinese almond torte.
I had to have the recipe and many other things with it turned in by now and i did…so i cant change what is in the recipe but i can change how much of it is in it and for how long i cook it and such.
The recipe is:
2 Eggs
1 1/2 c Sugar
1/4 c Sifted flour
2 1/2 ts Baking powder
1/4 ts Salt
2 ts Almond extract
1 md Apple; finely chopped
1. Preheat oven to 350°. Have ready an ungreased
8" square pan.
2. Beat eggs until light; add sugar and continue
beating until thick and lemon colored. Sift flour,
baking powder and salt; gently fold into eggs.
Fold in almond extract, nuts and apples.
3. Bake 25 minutes. Let cool in pan.
The Problem you ask? :
When i was cooking it the top was burning but the rest of it was still watery. then when i took it out to cool, once it cooled it sank…a lot. It was really flat and the apple part was all watery and runny and it didnt look good at all. Tastes fine but looks like c**p.
Should i add more flour? what do i do? i need an answer urgently because my final is this thursday and i have to do good or my group will suffer. Help.
Gerald - said
July 24 2010 @ 14:22
What is a Chinese Almond Torte? I am Chinese and I have never heard of it…
Anyway, with that amount of sugar, it should not fail. I hope these tips will help:
1. Make sure the apples are not wet. Maybe press them dry with a kitchen tissue. If you can could you dry it by cooking in a pan first?
2. Beat the eggs and sugar till they are very light and fluffy. If in doubt, beat some more. And beat hard.
3. Fold the stuff into the egg. Don’t over mix.
4. After mixing, bake immediately. Don’t hesitate.
BTW, every oven is different. 350 may be too hot a setting on your oven. Also check where the heating element is located. If the top of your torte is burning before the pastry gets cooked, prob it is too hot on top.