Mandeltorte
Here's to a torte by name of Mandel,
Open the wine and light the candle
Let's drink to all the luck we can handle. . .
I think Mandeltorte is very Old World and elegant, don't you?
Set oven to 350º
1 1/4 cups flour
1 tsp. baking powder
5 tbsp. fine sugar
Sift.
1/2 cup soft butter
1 egg, slightly beaten
Mix in.
Press evenly in 9" layer cake pan, covering bottom and 1" up sides.
Cover with tea towel and chill for 1/2 hour (underlining is Mom's)
Filling
1/2 cup soft butter
1/2 cup fine sugar
1 cup ground almonds
1/2 tsp. almond extract
2 eggs
Beat with electric beater until light. Spread evenly in shell.
Bake for 45 to 60 minutes or until set and golden.
Cool for one hour.
When cooled, spread with 1/4 to 1/3 cup raspberry jam.
Space halves of candied cherries here and there.
Drizzle with lines of thin lemon icing (3 or 4 tbsp. icing and a little lemon juice)
Open the wine and light the candle
Let's drink to all the luck we can handle. . .
I think Mandeltorte is very Old World and elegant, don't you?
Set oven to 350º
1 1/4 cups flour
1 tsp. baking powder
5 tbsp. fine sugar
Sift.
1/2 cup soft butter
1 egg, slightly beaten
Mix in.
Press evenly in 9" layer cake pan, covering bottom and 1" up sides.
Cover with tea towel and chill for 1/2 hour (underlining is Mom's)
Filling
1/2 cup soft butter
1/2 cup fine sugar
1 cup ground almonds
1/2 tsp. almond extract
2 eggs
Beat with electric beater until light. Spread evenly in shell.
Bake for 45 to 60 minutes or until set and golden.
Cool for one hour.
When cooled, spread with 1/4 to 1/3 cup raspberry jam.
Space halves of candied cherries here and there.
Drizzle with lines of thin lemon icing (3 or 4 tbsp. icing and a little lemon juice)