ALMOND CAKE OR MANDEL TORTE, No. 2
This classic Almond Cake, or Mandel Torte, offers a rich and delicate flavor profile with a satisfyingly moist texture. The combination of finely ground almonds, eggs, and lemon zest creates a comforting and elegant dessert. The slow baking process ensures a tender crumb and a golden crust, perfect for any occasion.
Ingredients
- 1/4 pound Sweet almonds
- 1/8 pound Bitter almonds
- 9 count Large eggs
- 8 tablespoons Granulated sugar
- 1 count Lemon zest (From 1 lemon)
- 1/2 teaspoon Mace or vanilla extract
- 1 count Lemon juice (From 1 lemon)
- 4 count Ladyfingers (Stale)
Instructions
- 1Blanch the sweet and bitter almonds the day before. Grate or finely grind the almonds into a powder.
- 2In a large bowl, beat the egg yolks with the granulated sugar until light and fluffy. This may take several minutes.
- 3Add the grated lemon peel and mace (or vanilla extract) to the egg yolk mixture. Stir well. Then, add the grated almonds and continue stirring in one direction until combined.
- 4In a separate clean bowl, beat the egg whites until stiff peaks form. Add the lemon juice and continue beating. Grate the stale ladyfingers and add them to the egg white mixture.
- 5Gently fold the egg white mixture into the almond mixture. Pour the batter into a prepared baking pan (not specified in the original recipe). Bake in a preheated oven at 325°F (160°C) for at least 1 hour, or until a toothpick inserted into the center comes out clean. Let cool completely before serving.