Almond torte

Name: Almond torte
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 12
Ingredients: 200 g Flour; 5 Eggs (size M); 325 g Sugar; 125 g Butter; 250 g ground almonds (without skin); 7-10 Tbsp grated rind of 1 untreated lemon; 1 knife tip Cinnamon; 2-3 TABLESPOONS Icing sugar; 7-10 Tbsp Grease; 7-10 Tbsp Flour

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 12

200 g Flour
5 Eggs (size M)
325 g Sugar
125 g Butter
250 g ground almonds (without skin)
7-10 Tbsp grated rind of 1 untreated lemon
1 knife tip Cinnamon
2-3 TABLESPOONS Icing sugar
7-10 Tbsp Grease
7-10 Tbsp Flour

Directions

1
Quickly knead flour, 1 egg, 75 g sugar and butter in flakes with the dough hooks of the hand mixer to a smooth dough. Wrap in foil and chill for about 30 minutes. Grease a springform pan (26 cm Ø). Roll out the dough round (approx. 32 cm Ø) on a floured work surface. Line the form with the dough, press down the rim. Prick the base several times with a fork, chill the mould. For the almond paste, beat 4 eggs and 250 g sugar for 6-8 minutes until thick and creamy.
2
Stir in almonds, lemon peel and cinnamon. Pour the mixture into the mould, smooth it down and cut off any protruding edges of the pastry. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-35 minutes until golden brown. Let cool on a cake rack. Remove from the tin and dust with icing sugar. If desired, place a template in the shape of a Jacob's cross on top and dust the cake