Tarta Imperial Rusa
Russian Imperial torte. This nutty, sugary treat was always served to the czars and czarinas of Russia. Made of fine ingredients — the best cognac, almonds, lovely premium butter, fresh eggs and sugar — it was a virtually unrivaled indulgence to be had at the end of every meal, and perhaps even during the meal. It was called the Russian Imperial Torte or, when it got to Spain, Tarta Imperial Rusa.
- 400 g butter
- 350 g powdered sugar
- 3 egg yolks
- 150 g chopped almonds to powder
- 50 ml cognac or kirsch
- vanilla essence
- Beat egg whites until they form soft peaks and then incorporate the sugar.
- Then add the other ingredients.
- Pipe the meringue onto a sheet lined with waxed paper, in circles or rectangles of your choice.
- Cook for three hours over very low heat, until they are hard and dry.
- Avoid getting too dark a colour.
- Place in a bowl the butter and powdered sugar, and beat until white.
- Incorporate the egg yolks, almonds, vanilla and cognac, continue beating for 5 minutes.
- Place in fridge to set.
- On a tray place a spoonful of filling on the first disc or rectangle of meringue.
- Place another layer of meringue on top.
- Continue like this until complete.
- It is optional to cover the entire Russian imperial with cream, or just the surface.
- You can decorate with some fruit in season.