VOLUME 1 - Kilimanjaro Foods

8 Servings
6 oz ladyfinger cookies
1 1/2 c milk
1/2 c rum
2/3 c sugar
4 egg yolks
2 T flour
1 t vanilla extract
1/2 c butter,softened
3/4 c almonds (or walnuts)
-coarsely
-,Ground
1 c whipping cream,for topping
Candied fruit,for garnish
Line the bottom and sides of a 9-inch springform pan with about half
of the ladyfingers. In a small bowl mix together-cup of the milk and
1/4 cup of the rum; sprinkle over ladyfingers. In the top pan of a
double boiler, combine the remaining milk, 1/3 cup of the sugar, egg
yolks, flour, and vanilla. Place over gently boiling water and cook,
stirring constantly, until mixture is thickened and coats the back of a
spoon. Remove from heat and let cool. In a medium bowl cream
together butter and the remaining sugar until smooth. Add cooled
egg-yolk mixture and nuts; beat until fluffy. Gradually add the
remaining rum, beating constantly. Pour creamed mixture over
ladyfinger-lined pan, being careful not to dislodge ladyfingers. Arrange
remaining ladyfingers over filling. Cover torte and refrigerate
overnight. When ready to serve, remove pan sides. Whip cream until
stiff peaks form and spoon attractively on top of torte.
Plain Omelet