Allemande Torte

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 4 eggs, separated
  • cup granulated sugar
  • 2 teaspoons grated lemon rind
  • 2 tablespoons lemon juice
  • cup quick-cooking farina
  • ¼ cup ground blanched almonds
  • 1 tablespoon confectioners’ sugar
  • 1 cup heavy cream, whipped
  • ½ cup sliced fresh fruit, such as berries or peaches
  • 6 unblanched almonds, finely chopped


    1. Preheat oven to moderate (350°F.). Grease well an eight-inch-square cake pan and line the bottom with parchment paper or greased wax paper.

    2. Beat the egg yolks together with the granulated sugar until thick and light colored.

    3. Fold in the lemon rind and juice, farina and ground almonds. Beat the egg whites until stiff but not dry and fold in. Pour the mixture into the prepared pan and bake for thirty-five minutes, or until done.

    4. Cool on a rack. The cake will shrink as it cools. Fold the confectioners’ sugar into the cream.

    5. Slice the cake horizontally and fill with the fruit mixed with one-third cup of the cream. Frost with the remaining cream and decorate with the chopped almonds.