Lemon Torte

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Just a few odds and ends.

Crossposted to SDA-veg-recipes and Veg-Recipes

--

Bonni Adamant Dilettante, so keep it simple, please.

My Obligatory Homepage http://home.att.net/~bonnithoza

" Every year, back comes Spring, with nasty little birds yapping their fool heads

off and the ground all mucked up with plants. " --Dorothy Parker

 

* Exported from MasterCook *

 

Lemon Torte

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Desserts

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 large eggs -- separated

1 cup sugar

Juice and grated rind of 1 lemon

2/3 cup cake flour

----Filling----

2 1/4 cups milk

1/4 cup flour

3/4 cup butter

3/4 cup vanilla-powdered sugar

Currant jelly

1/2 cup blanched almonds -- grated

Candied lemon peel

 

Preheat oven to 350 degrees.

 

Butter and flour a 10-inch by 15-inch pan.

 

Beat egg whites until stiff; gradually add 1/3 cup sugar, beating well. Set

aside in a cool place.

 

Combine egg yolks, 2/3 cup sugar, and lemon juice; beat until thick and lemon

colored.

 

Fold in egg whites alternating with flour and lemon

rind.

 

Filling:

Bring two cups milk to a boil.

 

Combine remaining milk and flour to make a smooth paste; add to hot milk,

stirring constantly until mixture thickens. Remove from heat; cool.

 

Cream butter and sugar; add to milk; beat until fluffy.

 

Cut cake lengthwise into three strips.

 

Spread first the currant jelly and then the cream filling on the first strip;

place second strip on top and repeat.

 

Cover with third strip; spread currant jelly and cream on top and sides.

 

Sprinkle with almonds and garnish with candied lemon peel.

 

 

 

 

 

 

 

 

 

 

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NOTES : This torte requires a number of steps, but it really isn't difficult to

make. The end result looks extremely elegant, with its layers of jelly and

cream.