INGREDIENTS

INSTRUCTIONS

Lingonberry or Cherry Torte  Lingonberry Torte  Lingonberry jam (If
unavailable, substitute currant or whole cherry  preserves.) Butter
Cream Frosting or coffee variation (To follow)  Combine chocolate and
milk in the top of a double boiler. Cook over  hot water till chocolate
melts. Stir frequently. Cool. Sift flour,  salt and baking powder
together and set aside. Beat the eggs and the  additional egg yolk with
a rotary or electric mixer until light and  thick. Add sugar gradually
and continue beating hard unitl mixture is  very smooth (hard beating
at this point is very important.) Stir in  almond extract, then the
chocolate milk mixture. Sift flour mixture  on top and fold in gently
but thoroughly.  Pour batter into 2 greased  9 inch cake pans and bake
in a preheated 350 F. oven for 10 minutes.  Reduce heat to 325 F. and
continue baking 25 to 30 minutes longer or  until a toothpick inserted
in the center comes out dry.  Cool several  minutes, then invert on a
cake rack to cool completely. Spread  lingonberry jam between layers.
Frost the top with Butter Cream  Frosting or coffee variation.  Butter
Cream Frosting and variation:  1/2 cup softened butter 1 1/2 cups
confectioner's sugar 2 tblspns milk  Combine all ingredients and beat
with electric beater at high speed  until smooth and thick. If the
frosting is too thin, add additional  confectioner's sugar.  Variation
1:  To make Coffee Butter Cream, substitute 1 tsp instant  coffee for
vanilla.  Variation 2: To make Chocolate Butter Cream, melt 1/2 cup
semi-sweet  chocolate pieces over hot, not boiling, water. Beat
frosting, then  stir in melted chocolate.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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