1 cup whole, roasted skin-on almonds, finely chopped
100 grams dark chocolate, finely chopped
¼ cup crystallized ginger, finely chopped
1 tablespoon mixed glacé peel, finely chopped
finely grated zest 1 orange
6 large egg whites at room temperature (size 7 eggs)
¼ teaspoon cream of tartar or lemon juice
1 cup caster sugar
½ teaspoon ground cinnamon
¼ teaspoon ground allspice
300ml cream, whipped
2 punnets fresh strawberries, sliced
1 punnet each blueberries and raspberries
edible flowers, optional
Remove the paddle from the bowl. Spray the bowl with cooking spray then line the base with a circle of baking paper cut to fit. Line the inside with a strip of baking paper 7 cm wide.
Combine the almonds, chocolate, ginger, glacé peel and orange zest in bowl, making sure everything isn’t all clumped together.
Beat the egg whites and cream of tartar or lemon juice to soft peaks. Combine the sugar and spices then gradually beat into the egg whites, a spoonful at a time, until very thick and glossy.
Using a large metal spoon, gently fold in the nut mixture.
Spoon into the bowl and spread evenly.
Close the lid and select the CAKE program. Set the timer for 50 minutes. Press the program start/stop button.
Cook until the torte is puffed and lightly golden and the top is dry. The meringue should be pulling away from the sides of the bowl.
Turn off the multi cooker and leave the lid closed. Let the torte cool completely in the bowl.
When cold, lift the bowl out of the cooker. Gently place a plate inside the bowl, on the top of the torte and invert both together. Peel off the lining paper. Place the serving plate gently over the top and turn the torte right side up.
Top with the whipped cream and berries and garnish with edible flowers if using. Dust with icing sugar.
For more information on the Multifry visit De’Longhi.