Preparation Steps
- For the torte: Whip the egg whites with the dash of salt until they form stiff peaks.
- Whip in the honey and gently fold into the ground almonds and cardamom seeds.
- Place mixture on well greased trays (or use baking paper).
I like to divide the mixture into four on two trays.
- Spread the mixture out to about a 3/4 of an inch thick and in a circle.
- Bake at about 250 to 300 degrees F for around 15 minutes.
Keep an eye on them and dont let them burn on the bottom.
- For the cherry filling: I advise soaking the dates in boiling water for about 5 minutes and put them through a tami or puree them so any skins are removed.
- Heat the cherries and water gently in a saucepan with the lid on until they are hot.
- Remove the lid and add the dates and reduce the juices down.
- Turn the heat off and cool slightly before adding the rose water.
- To put the torte together: Whip fresh cream and add honey.
- On one layer of torte add the cherries and then the cream.
- Put another layer of torte and repeat.