German Lemon Almond Torte
Source of Recipe
Internet
List of Ingredients
DOUGH:
1 1/2 cups all purpose flour
1/8 teaspoon salt
1/4 cup butter
1 whole egg
1 egg yolk
FILLING:
6 ounces ground almonds
2/3 cup sugar
Grated rind of 1 lemon
Juice of 2 large lemons
TOPPING:
2 tablespoons milk
2 ounces slivered almonds
Recipe
Sift flour and salt into a medium size bowl.
Cut in butter until mixture resembles coarse
crumbs. Add egg and egg yolk; mix with a fork
to form dough. Cover and refrigerate for 15
minutes.
TO PREPARE THE FILLING, mix thoroughly
almonds, sugar, lemon rind, and lemon juice.
Roll out half of dough into a circle and
place in a 10-inch springform pan, forming a
3/4 inch high rim. Prick dough with a fork in
several places. Spoon in filling. Roll out
rest of dough, place on filling, and pinch
edges together. Prick dough with fork in a
decorative spiral pattern. Brush cake with
milk and sprinkle with slivered almonds,
pressing almonds lightly into the dough.
Place cake into a preheated 350 F. oven and
bake for 40 minutes.
Remove cake from pan and cool on a wire rack.
The lemon flavor will intensify if cake is
held 2 days before serving. (Wrapped in
aluminum foil, cake keeps up to a week.)
Makes 8 servings.
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