Torta de Cielo
    

 

Ingredients:
12 ounces blanched,peeled almonds
2 tablespoons sugar
2 tablespoons all purpose flower
1/2 teaspoon salt
1/2 teaspoon baking powder
10 eggs separated
1-1/4 cups sugar
2 teaspoon vanilla extract
1/2 teaspoon almond extract ( optional)
1 tablespoon dark rum or brandy
1/2 teaspoon cream of tartar

Directions:
Grind the almonds very fine with 2 tablespoons of sugar ( I used a coffee grinder)
Mix almond and 2 teaspoons of sugar with the flour,salt and baking powder
Beat the egg yolks with the 1-1/4 cups of sugar until light and creamy
Add the extracts, rum and flour -almond mixture and beat until smooth
Whip the egg whites with the cream of tartar until medium-stiff peaks are formed( this took me some time)
By hand, gently beat in 1/3 of the egg whites into the egg yolk-almond flour batter to lighten the batter
Gently fold in the remaining egg whites until they are just mixed in; do not over mix
Well grease a 9- or 10 inch -diameter spring form pan and pour the batter in
Bake at 350º F for 35 to 40 minutes until the cake is golden brown and beginning to pull away from the sides of the pan
Cool for 10 to 15 minutes, remove from the pan and garnish with powdered sugar, toasted almonds and fruit, like strawberries or mangos