TORTA DE CIRUELAS

Fuente: Ite Ravitz  

   1/2  Kg.                Ciruelas pasas sin carozo ( tipo Presidente )
 4 cucharadas       Azúcar
  100 grs.                Nueces picadas
    7                            Claras de huevo batidas a punto de nieve

Cocinar las ciruelas trozadas con dos tazas de agua y el azúcar hasta tiernas ( puré ). Dejar enfriar. Agregar las nueces. Agregar esta mezla a las claras batidas mezclando suavemente con cuchara de madera .
En una fuente redonda de horno de 30 x 5 cm. hacer un fondo de caramelo. Dejar enfriar y echar la mezcla anterior.  Pasar la fuente a un baño María y colocar en el estante inferior en un horno a 180 °C por espacio de unos 30 minutos o hasta que un escarbadiente salga limpio. Desmoldar una vez frío.

Published in: on mayo 22, 2006 at 10:15 am  Comments (3)  

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