via Irene Lindbeck Tibbits
serves 10 to 12
⅝ cup butter
½ cup sugar
2 egg yolks
2 tablespoons water
1 teaspoon baking powder
1¾ cup flour
Filling:
2 cups almonds, unbleached
2 cups confectioners’ sugar
3 to 4 egg whites, slightly beaten
2 tablespoons water, approximately
1 teaspoon almond or rum extract
Egg to brush cake
Cream butter and sugar until light and fluffy. Add egg yolks and water. Mix well. Add baking powder to flour and stir into butter mixture. Chill.
In the meantime, prepare filling by grinding the almonds twice, the second time with confectioners’ sugar. Blend thoroughly with egg whites, water, and extract. Press ⅔ of the chilled dough into a 9 inch ungreased, spring form pan having dough cover up the sides about 1¼ inch. Spread almond mixture evenly over dough. Roll remainder of dough out to ⅛-inch thickness and cut 8 strips ½ inch in width. Lay 4 strips parallel to each other across the top of the filling. Arrange the remaining 4 strips at right angles, weaving to form a lattice pattern. Cut out another ½-inch wide strip and press around the edge of the cake. Brush with slightly beaten egg.
Bake at 375° F for 25 to 30 minutes or until golden brown and thoroughly baked. Leave cake on rack for a few minutes before carefully removing from pan to platter.
Fyrste means royal or sovereign. Cake is rich and should be served in small portions, also tastes good with whipped cream or vanilla ice cream.
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