1/2 c Gingersnap crumbs
3/4 ts Double-acting baking powder
2 lg Eggs; separated
1/3 c Sugar
1/4 c Bottled mincemeat
Coffee or vanilla ice cream
-as an
; accompaniment
Line a buttered 8-inch round cake pan with a round of wax paper, and dust
the pan with flour, knocking out the excess. In a small bowl stir together
the gingersnap crumbs and the baking powder. In a bowl with an electric
mixer beat the egg yolks and the sugar until the mixture is thick and pale
and beat in the mincemeat and the crumb mixture. In another bowl with
cleaned beaters beat the whites with a pinch of salt until they just hold
stiff peaks, stir one third of them into the batter to lighten the batter,
and fold in the remaining whites gently but thoroughly. Turn the batter
into the prepared pan, bake the torte in the middle of a preheated 350F.
oven for 20 minutes, or until it begins to shrink from the side of the pan,
and transfer it to a rack. Let the torte cool for 15 minutes and invert it
onto the rack. Discard the wax paper and invert the torte onto a plate.
Serve the torte, cut into wedges, with the ice cream.
Serves 2.
Yields
1 servings
