| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Dessert |
16 |
Servings |
INGREDIENTS
| 1 |
c |
Sugar |
| 6 |
|
Egg yolks |
| 1 |
|
Lemon, juice & rind only |
| 1 |
t |
Cinnamon |
| 1 |
c |
Unblanched almonds, ground |
| 1/2 |
c |
Toasted bread crumbs |
| 1/2 |
t |
Almond extract |
| 7 |
|
Egg whites |
|
|
Lemon orange custard filling |
|
|
Confectioner's sugar, sifted |
INSTRUCTIONS
From: Joel.Ehrlich@salata.com (Joel Ehrlich) Date: 24 Dec 1994
00:15:06 -0500 Preheat the oven to 350 degrees. All ingredients must
be at room temperature (70 degrees F) before starting. Sift the flour.
Beat the egg yolks. Gradually add the sugar to the egg yolks. Beat
until creamy. Add the lemon rind, lemon juice, cinnamon, ground
almonds, bread crumbs and almond extract. Whip the egg whites until
stiff but not dry. Fold the egg whites lightly into the batter. Pour
the batter into 2 (8") ungreased layer cake pans. Bake about 20
minutes. Cool. Carefully(!) remove from the pans. Spread Lemon Orange
Custard filling between the layers. Sprinkle sifted confectioner's
sugar over the top. REC.FOOD.RECIPES ARCHIVES /DESSERTS From
rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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