Lemon Almond Torte

Lemon Almond Torte, before adding the Custard

This was an interesting one, everyone quite enjoyed it but I can't shake the thought that I made it incorrectly? The way it is written, it makes two cakes which come together in three layers, a classic cake, a light meringue, and a gooey-sweet-tart lemon custard-sauce on top. The recipe says to bake the first two layers together and add the lemon after they have cooked and cooled. I'm wondering what will happen if I put all the layers together, and then bake? I'll give both methods a try.

But again, everyone enjoyed it, and we served it with fresh whipped cream. If I were to dress it up, just like the lemon sponge, I might pair it with some mint and fresh raspberries or blueberries.


Ingredients

1/2 cup shortening
3/4 cup confectioners sugar
4 eggs, separated
1/4 lb blanched almonds
1 tsp baking powder
1 tsp vanilla
1 cup cake flour
3 tbsp milk

Directions

Cream shortening, adding confectioners sugar slowly. Beat yolks till light and lemon colored. Add to the shortening-sugar mixture. Sift with flour and baking powder and add to the first mixture alternately with milk. Fill two buttered cake tins, spreading with a spatula.

Beat egg yolks frothy. gradually beat in 1 cup sugar. Spread over cake mixture, sprinkle with finely chopped almonds (blanched).

Bake 45 minutes at 350 degrees.

When the layers are cool, combine with Lemon Custard Filling:

juice and rind of 1 lemon
1/2 cup of water
1 tbsp butter
1/2 cup sugar
1/2 tsp cornstarch
1/2 tsp salt
2 egg yolks

A note here, I had a hard time getting the custard to set up. I ended up adding an egg yolk, and more sugar and cornstarch

Mix dry ingredients, add slightly beaten egg yolks, salt, and water. Cook over boiling water until thick, stirring constantly. Then cook 10 minutes longer without stirring. Remove from stove and stir in lemon juice, rind, and butter. Cool before spreading.

Lemon Almond Torte, with Custard

Lemon Almond Torte