Almond Torte with Lady Fingers

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Preparation info

    • Difficulty

      Easy

Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About

Ingredients

  • 10 eggs
  • cups (¾ lb.) sugar
  • ¾ lb. grated almonds, unblanched
  • 1 cup grated lady fingers, mixed with 1 teaspoon baking powder
  • 2 cups milk
  • 2 teaspoons cornstarch
  • 2 yolks of eggs
  • A little vanilla

Method

Put sugar in a bowl and beat in each egg separately, beat in all ¾ hour; then add almonds and grated lady fingers. Bake in a spring form, in a moderate oven 1¼ to 1½ hours.

Bake 3 days before using; then cut crosswise in 4 or 5 or as many layers as possible, and put the following Cream Filling between the day before using:

Wet the cornstarch with a little of the milk, add the rest of the milk; boil; take from the stove, and pour gradually on the beaten yolks. Add vanilla to taste.