| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Dessert |
16 |
Servings |
INGREDIENTS
| 1 |
c |
Sugar |
| 6 |
|
Egg yolks |
| 1 |
|
Lemon; juice & rind only |
| 1 |
ts |
Cinnamon |
| 1 |
c |
Unblanched almonds; ground |
| 1/2 |
c |
Toasted bread crumbs |
| 1/2 |
ts |
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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