| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
Bakery, Ethnic, Holiday, Jewish |
8 |
Servings |
INGREDIENTS
| 2 |
T |
Matzoh meal |
| 7 |
|
Eggs, separated |
| 3/4 |
c |
Sugar |
| 2 |
c |
Pecans, coarsely ground |
| 1 |
T |
Lemon rind |
| 1 |
T |
Lemon juice |
| 1 |
|
Egg yolk |
| 1/3 |
c |
Lemon juice |
| 1/2 |
c |
Sugar |
| 1 |
t |
Margarine |
| 1 |
T |
Lemon rind |
INSTRUCTIONS
Preheat oven to 325'F. Grease 9" springform pan; dust with matzoh
meal. Prepare Torte: Whisk yolks and sugar in large bowl to blend.
Stir in pecans and lemon rind. Beat egg whites and lemon juice in
large bowl until stiff but not dry peaks form. Stir 1/4 of whites into
yolk mixture. Fold in remaining whites until blended. Scrape into
prepared pan. Bake in 325'F oven for 1 hour or until firm in center to
touch. Cool on wire rack for 15 minutes. Cake will sink in center.
Meanwhile, prepare Glaze: Combine yolk, lemon juice, sugar and
margarine in small saucepan. Bring to simmering over medium heat,
whisking constantly. Off heat, stir in rind. Pokes holes in top of
cake with long skewer. With cake still in springform pan, spooon glaze
over. Let stand a few minutes so glaze seeps in. Remove cake from pan
by running thin knife around rim to release cake; remove sides.
Garnish with lemon peel, if you wish. From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
A Message from our Provider:
“All suffering can be traced back to people disobeying God”