| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Desserts | 8 | Servings | |
INGREDIENTS
| 1/4 | c | Sugar |
| 1/2 | c | All-purpose flour |
| 1/2 | ts | Cream of tartar |
| 1/4 | ts | Double-acting baking soda |
| 1/4 | c | Butter |
| 1 | Egg yolk — lightly beaten | |
| 2 | Egg whites | |
| 1/4 | c | Powdered sugar — sifted |
| 1/4 | c | Shelled almonds — ground |
| 1/3 | c | Raspberry jam |
INSTRUCTIONS
Sift together dry ingredients. Cut butter into dry ingredients. Stir in egg yolk. Pat into buttered 8 inch square pan. Bake at 350 degrees for 15 minutes. While cake bakes, beat egg white until stiff, and beat in confectioner's sugar and ground almonds. When cake is set and light golden brown, remove from oven, spread with jam and then almond meringue mixture. Brown at 450 degrees for 5-10 minutes. Recipe By : Elizabeth Powell From: Ladies Home Journal- August 1991 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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