Prep Time: 2 hrs
Total Time: 2 hrs 45 mins
Serves: 8,Yield: 1(9 inch) torte
About This Recipe
1 1/2 cupsall-purpose flour
1/8 teaspoonclove, ground
1cupfine ground almonds
1teaspoonlemon, rind of, grated
2hard egg yolks, cooked, mashed
1cupunsalted butter, softened
2raw egg yolks, lightly beaten
1 1/2 cupsthick raspberry jam
1egg, lightly beaten
Sift flour, cloves and cinnamon together into a deep mixing bowl.
Add ground almonds, sugar, lemon peel and mashed egg yolks.
With a wooden spoon, beat in butter, raw egg yolks and vanilla.
Continue beating until smooth and doughy.
Form dough into ball.
Wrap in waxed paper and refrigerate at least 1 hour or until firm.
Remove about 3/4 of dough and return rest to refrigerator.
Lightly butter round cake pan (spring-form, if available). Add dough, and press out to form a 1/4-inch thick shell.
Spoon in raspberry jam and spread out evenly with spatula.
With floured rolling pin on a floured surface, roll out remaining dough 1/4-inch thick.
Cut 1/2 inch wide strips, 2 of them 9-inches long and the rest 8-inches.
Lay atop jam in lattice; run knife around sides of pan and press dough at sides down to form a 1/4-inch border.
Lightly beat whole egg and cream and coat exposed pastry.
Refrigerate 1/2 hour.
Preheat oven to 350 degrees.
Bake torte 45 to 50 minutes until lightly brown.
Let cool 5 minutes and sprinkle with confectioners sugar.