1. Beat the butter, egg yolks, and sugar until light and fluffy. 2. Stir in the ground almonds, cream, and optional rum. 3. Dip the ladyfingers in the milk and cover the bottom of a 9-inch (23 cm) springform pan with them. 4. (Note: Wrap the outside of the springform pan with aluminum foil and secure with a piece of string to prevent leakage.) Spread 1/3 of the almond mixture over the ladyfingers. 5. Repeat with alternating layers of ladyfingers and almond mixture, ending with a layer of ladyfingers. 6. Wrap tightly in plastic wrap or aluminum foil, place a heavy plate or cutting board on top, and refrigerate overnight. 7. To serve, run a thin knife blade around the inside of the pan before releasing the spring. 8. Press toasted slivered almonds around the side of the torte and top with powdered sugar or whipped cream. ---------------------------------------------------------------------------
Nutrition
Ingredients
