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Prep Time: 120 Minutes Cook Time: 45 Minutes |
Ready In: 165 Minutes Servings: 4 |
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Classic! Ingredients:
1 1/2 cups all-purpose flour |
1/8 teaspoon clove, ground |
1/4 teaspoon cinnamon |
1 cup fine ground almonds |
1/2 cup sugar |
1 teaspoon lemon, rind of, grated |
2 hard egg yolks, cooked, mashed |
1 cup unsalted butter, softened |
2 raw egg yolks, lightly beaten |
1 teaspoon vanilla extract |
1 1/2 cups thick raspberry jam |
1 egg, lightly beaten |
2 tablespoons light cream |
confectioners' sugar |
Directions:
1. Sift flour, cloves and cinnamon together into a deep mixing bowl.
2. Add ground almonds, sugar, lemon peel and mashed egg yolks.
3. With a wooden spoon, beat in butter, raw egg yolks and vanilla.
4. Continue beating until smooth and doughy.
5. Form dough into ball.
6. Wrap in waxed paper and refrigerate at least 1 hour or until firm.
7. Remove about 3/4 of dough and return rest to refrigerator.
8. Lightly butter round cake pan (spring-form, if available). Add dough, and press out to form a 1/4-inch thick shell.
9. Spoon in raspberry jam and spread out evenly with spatula.
10. With floured rolling pin on a floured surface, roll out remaining dough 1/4-inch thick.
11. Cut 1/2 inch wide strips, 2 of them 9-inches long and the rest 8-inches.
12. Lay atop jam in lattice; run knife around sides of pan and press dough at sides down to form a 1/4-inch border.
13. Lightly beat whole egg and cream and coat exposed pastry.
14. Refrigerate 1/2 hour.
15. Preheat oven to 350 degrees.
16. Bake torte 45 to 50 minutes until lightly brown.
17. Let cool 5 minutes and sprinkle with confectioners sugar.
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