Tarta Imperial Rusa

Prep Time:

Cook time:

Serves:

Description
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.

Meringue

 * 125 ml egg white
 * 250 g sugar
 * 20 g cornstarch
 * juice of ½ lemon

Filling

 * 400 g butter
 * 350 g powdered sugar
 * 3 egg yolks
 * 150 g chopped almonds to powder
 * 50 ml cognac or kirsch
 * vanilla essence

Filling === * 400 g smjör ===
 * 350 g duftformi * 3 eggjarauðu egg < / li>
 * 150 g hakkað möndlum til duft
 * 50 ml koníak eða Kirsch
 * vanillu kjarninn

Meringue

 * 1) Beat egg whites until form soft peaks and then incorporate the sugar.
 * 2) Then add the other ingredients.
 * 3) Pipe the meringue onto a sheet lined with waxed paper, in circles or rectangles of your choice.
 * 4) Cook for three hours over very low heat, until they are hard and dry.
 * 5) Avoid getting too dark a colour.

Filling

 * 1) Place in a bowl the butter and powdered sugar, and neat until white.
 * 2) Incorporate the egg yolks, almonds, vanilla and cognac, continue beating for 5 minutes.
 * 3) Place in fridge to set.

Assembly

 * 1) On a tray place a spoonful of filling on the first disc or rectangle of meringue.
 * 2) Place another layer of meringue on top.
 * 3) Continue like this until complete.
 * 4) It is optional to cover the entire Russian imperial with cream, or just the surface.
 * 5) You can decorate with some fruit in season.