Pour thickened fruit juice over top. Hallo ihr LiebenHeute habe ich eine Fussballtrikottorte für euchIch habe diese Torte in einer 26er Springform gebackenIch hoffe das Video gefällt euch K. Gradually beat in the sugar. Remove from heat stir in whatever liquor you are using. For ganache place chocolate chips in a large bowl. Carefully remove torte from springform pan. In a large saucepan over medium-high heat boil the water and sugar until the candy or digital thermometer reaches 235 degrees F. Beat until stiff peaks are formed. Press onto the bottom of an ungreased 9-in. Beat egg white until foamy.

In a large saucepan over medium-high heat boil the water and sugar until the candy or digital thermometer reaches 235 degrees F. Pour thickened fruit juice over top. Gradually beat in the sugar. Beat until stiff peaks are formed. Press onto the bottom of an ungreased 9-in. Remove from heat stir in whatever liquor you are using. Beat egg white until foamy. Press in the almonds so that they completely cover the sides. In a small saucepan bring cream just to a boil. For ganache place chocolate chips in a large bowl.

Press in the almonds so that they completely cover the sides. Or until it forms a soft ball when a little of the mixture is dropped in cold water. In a large bowl combine the crumbs sugar and butter. Remove from heat stir in whatever liquor you are using. Spread the meringue around the outside of the pastry shell. Beat until stiff peaks are formed. In a small saucepan bring cream just to a boil. Carefully remove torte from springform pan. In a large saucepan over medium-high heat boil the water and sugar until the candy or digital thermometer reaches 235 degrees F. Gradually beat in the sugar.

In a large bowl combine the crumbs sugar and butter. Remove from heat stir in whatever liquor you are using. Gradually beat in the sugar. Pour over the top of the warm cake. Beat until stiff peaks are formed. Pour thickened fruit juice over top. Or until it forms a soft ball when a little of the mixture is dropped in cold water. Press onto the bottom of an ungreased 9-in. In a large saucepan over medium-high heat boil the water and sugar until the candy or digital thermometer reaches 235 degrees F. Carefully remove torte from springform pan.

Beat until stiff peaks are formed. Press in the almonds so that they completely cover the sides. In a large bowl combine the crumbs sugar and butter. Beat egg white until foamy. In a large saucepan over medium-high heat boil the water and sugar until the candy or digital thermometer reaches 235 degrees F. Pour thickened fruit juice over top. Carefully remove torte from springform pan. In a small saucepan bring cream just to a boil. Or until it forms a soft ball when a little of the mixture is dropped in cold water. Gradually beat in the sugar.