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Prep Time: 60 Minutes Cook Time: 40 Minutes |
Ready In: 100 Minutes Servings: 12 |
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This cake can be made with an almond filling, or more famously with raspberry jam. Ingredients:
150 g butter or 150 g margarine |
150 g sugar |
1 pinch salt |
1 egg |
1 pinch nutmeg |
1/4 teaspoon cinnamon |
150 g ground almonds (replace with hazlenuts for raspberry filling) |
150 g flour |
1 egg yolk |
75 g butter or 75 g margarine |
75 g sugar |
1 lemon, juice and zest of |
150 g ground almonds |
1 egg white |
200 g raspberry jam |
Directions:
1. Preheat oven to 200 degrees Celcius.
2. Cream butter and sugar, add salt and egg and beat until light.
3. Add spices, almonds and flour and mix into a light pastry.
4. Cover and refrigerate for at least 1/2 hour.
5. Roll out 1/3 of the mix to cover a 22cm (9 inch) springform pan.
6. Roll out another 1/3 of the mix to 2cm wide strips and use to create 'walls' of the torte, forming well with the base.
7. Roll out the remainder of the dough thin and put in the fridge until it is quite hard.
8. Almond filling: Cream butter and sugar, then add remaining ingredients and mix well.
9. Fill the empty cake shell with filling (almond OR raspberry).
10. Cut the remaining chilled dough into 1cm strips, and use to create a diamond lattice pattern on top of the cake.
11. Paint the dough with egg yolk.
12. Bake for 40 minutes on the bottom shelf.
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