I've made the torte caprese numerous times. usually as per recipe however usually without the liquer I have made it with milk choc and white choc also and a mix of almond and macadamias. I've also put it in cupcakes both white and dark choc and it freezes well. Yummo one of our favourites definately 5 stars
I found it was white and tasted great! Are you using a quality brand of raw sugar? The cheaper brands have stuff (can't think of the name) added back in and have a distinctive smell.
I have one customer who has swapped her new varoma for the old tm31 stainless steel one - and have a few more people interested. my varoma is fine but I have lots of clients who don't like to use any plastics even the 'safe' kind.
I flew domestic twice recently and took it as hand luggage - weight it is Ok at 6.3kg HOWEVER size wise it didn't fit under the seat or in the overhead lockers whichever way you put it - the hosties didn't notice that I had to put it under my feet with nowhere to place my feet so crossed legs - in the gap between seats. I also removed the blades and put them in my luggage and on one trip they got me to open it up and check it at security - once I explained blades were out they were ok. I have also travelled with it as luggage a few times this year which was much easier - ideally keep your TM box and packaging and package it , tape it and put it on with your other luggage and it counts towards your weight. I also would recommend looking into insurance eg I upgraded my contents insurance to cover accidental loss and damage away from home and had the TM listed as a contents item. Not sure if insurance by the airlines would dover it.
from reading this and the other thread it looks like the best option is to do as per this recipe but the
Tip out the almonds onto a baking sheet lined with baking paper and distribute evenly so that they don't stick together. Bake for about ? 10 minutes at 180C. Turn the almonds so that they bake evenly. Watch out that they don't burn.
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