|Fine dry bread crumbs||1 Cup (16 tbs)|
|Fresh lemon juice||2 Tablespoon|
|Eggs||5 , separated|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Almonds||1 Cup (16 tbs), blanched and shredded|
|Baking powder||1 Teaspoon|
|Apricot jam/Currant jelly||2⁄3 Cup (10.67 tbs)|
Soak bread crumbs in sherry and lemon juice.
Beat egg yolks until light.
Gradually beat in 1 cup sugar; beat until mixture is thick and lemon-colored.
Beat in bread crumbs, 3/4 cup of the almonds, and the baking powder.
Beat the 5 egg whites with salt until stiff.
Fold lightly into batter.
Put batter into greased and floured 9-inch shallow baking dish suitable for serving.
Bake in preheated moderate oven (350°F.) for 20 to 25 minutes, or until cake tests done.
Reduce oven heat to slow (300°F.).
Remove torte from oven.
Cool slightly in dish.
Spread with apricot jam.
Beat the 4 egg whites until frothy.
Add 1/4 cup sugar, 1 tablespoon at a time, beating well after each addition.
Meringue should be stiff and glossy.
Spread meringue evenly over torte.
Sprinkle with remaining almonds.
Bake for 10 to 15 minutes, or until top is honey-colored.
Cool, and serve from baking dish.
Makes 10 to 12 servings.