German Almond Torte
|Eggs||4 , separated|
|Icing sugar||1 Cup (16 tbs)|
|Chopped almonds||1⁄2 Cup (8 tbs)|
|Baking powder||1 Teaspoon|
|Crushed cracker crumbs||3⁄4 Cup (12 tbs)|
|Raspberry jam||1 Cup (16 tbs)|
|Whipping cream||1⁄2 Pint|
Beat egg yolks until thick.
Gradually add sugar.
Fold in egg whites, beaten until stiff.
Add almonds, baking powder and cracker crumbs.
Bake in a slow oven 275Â°F for 1 hour.
It will be tough if cooked too fast.
Split and spread with jam.
Put together and cover with sweetened whipped cream.