German Crème Torte Cake Recipe
1 1/2 cups
1/4 cup
4
1
4 cups
1
1/4 cup
1 tsp
1/2 cupCrème Filling
1 Tb
1/4 cup
2 cups
2
1/2 tsp
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Butter
Granulated sugar
Egg yolks
Grated lemon rind
All-purpose flour
Egg whites
Granulated sugar
Cinnamon
Chopped almonds
Cornstarch
Sugar
Sour cream
Egg yolks
Vanilla
Raspberry Jam
|
|
Oven Temp ~ 450°
Baking Time ~ 20 - 30 Min. Pan Type ~ three 11 x 7-inch pans |
Preheat oven, grease your pans.
Cream butter and 1/4 cup sugar well; stir in the yolks one at a time,
blending well. Add lemon rind and flour. Pat dough in 3 prepared pans.
Mix egg white, 1/4 cup sugar, cinnamon and chopped almonds; spread on dough.
Bake for 10 to 12 minutes.
Reduce heat to 350 degrees F and bake until well browned, 10 to 20 minutes
longer. When torte is cold, spread raspberry jam and part of the Crème
Filling between the layers. Spread the remaining Crème Filling over the top.
Crème Filling
Mix cornstarch with sugar. Add sour cream and cook in double boiler,
stirring constantly until it coats the spoon. Pour gradually onto 2
well-beaten yolks. Reheat for 1 minute. Add vanilla extract.