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Jaegertorte

Global.Potpourri's picture
Ingredients
  Fine dry bread crumbs 1 Cup (16 tbs)
  Sherry 3 Tablespoon
  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
  Salt 1⁄2 Teaspoon
  Apricot jam/Currant jelly 2⁄3 Cup (10.67 tbs)
  Egg whites 4
Directions

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.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes

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