Ingredients

  • 7 eggs, separated
  • 1 cup sugar
  • 4 stale lady finger
  • 1/2 pound ground almonds, with skins
  • 1 lemon
  • 2 teaspoons baking powder
  • 1/2 pint whipping cream
  • Directions

    Cream yolks with sugar until very light. Toast lady fingers, crush and add to mixture. Grind almonds and add along with grated lemon peel and juice of same. Fold in well-beaten egg whites, adding baking powder last. Pour mixture into 2 baking tins that have been lightly greased and bake in 350 degree oven for 20 minutes. Whip the cream. When the torte is cold, put together with a filling of 1/2 the whipped cream and cover the top with the remaining half. Fresh fruit may be used as a garnish around the cake and/or nuts on the top.

    Serves 6

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