Beat 3 egg yolks with 2/3 cup sugar until light and foamy, and add ¾ cup almonds, blanched and ground, 1 teaspoon grated lemon rind, and the juice of 1 lemon. Heat 3 egg whites very stiff and fold them with ¾ cup sifted cake Hour into the egg yolk mixture.
Pour the batter into a buttered 10-inch spring-form pan and bake the cake in a moderately hot oven (375° F.) for 25 minutes, or until it tests done. Cool the cake and split it in half. Spread the macaroon with thick seedless raspberry jam and cover the jam with one of the cake halves. Spread it with more jam and top with the second cake layer. Frost the cake with lemon fondant icing, tinted, if desired, with a few drops of yellow vegetable coloring. Pipe large rosettes of vanilla butter cream on the macaroon border and on the edge of the cake, and dust the rosettes on the border with ½ cup powdered sweet chocolate.
Lemon Fondant Icing
Heat 1 ½ cups fondant (January, 1958) in the top of a double boiler over gently boiling water. Do not allow the upper section of the double-boiler to touch the water, as the fondant must be melted over steam. As soon as the fondant has reached spreading consistency, about 100° F. on a candy thermometer, color it pale yellow with a few drops of yellow food coloring and add 2 tablespoons lemon juice. Pour the fondant onto the Torre and spread it quickly by tilting the Torte. If the fondant becomes too stiff to spread, it can be reheated.
Vanilla Butter Cream
Boil 1 cup sugar with 2/3 cup water until the syrup spins a thread. Pour the syrup onto A well-beaten egg yolks, bearing constantly until the mixture is cold. Cream 1 1/3 cups butter and beat it into the yolks with 2 teaspoons vanilla. Do not overheat, as the butter will separate.
Rum Rosinenkrapfen {Rum Raisin Fritters)
Cut 1 cup butter into 4 cups flour until the mixture resembles rough sand. Dissolve ¼ teaspoon salt in ¾ cup ice water and add to the flour-butter mixture as much of the liquid as necessary to make a firm dough. Let the dough rest in a cool place overnight.
Chop ½ cup raisins, pour enough rum over them to cover, and marinate them until they are soft. Chop 1 cup walnuts, or ½ cup each of walnuts and hazelnuts, and add to them 1 cup sugar, ½ cup dried macaroon or biscuit crumbs, and the raisins. Moisten this filling with just enough rum to bind.
Roll out the dough and, with a cookie cutler, cut it into 4-inch rounds. Place about 1 ½ tablespoons of the filling in the center of each round. Paint the edges with egg yolk, fold the rounds, and press the edges together very firmly.
Fry the Krapfen. a few at a rime, in deep hot fat (375° F.) until they are golden, let them cool, and dust them with powdered sugar. Makes about 24 Krapfen.
Kirchkuchen (Cherry Cake)
Stir together 1 cup each of softened butter and sugar, and 5 or 6 egg yolks. depending on their size. Add ¾ cup ground almonds, 6 pieces of stale bread, soaked in milk and pressed dry, 2 pounds stemmed black cherries, 2 tablespoons kirsch, 4 tablespoons heavy cream, and ¼ teaspoon cinnamon. Fold in 5 or 6 stiffly beaten egg whiles. If the batter is too moist, add another slice of stale bread. Pour the batter into a buttered spring-form pan and bake it in a moderate oven (350° F.) for 1 to 1 ¼ hours, or until an inserted straw comes out clean. Dust the Kirscbkuchen with sugar and cool it.
Sylviarollen (Almond Rolls)
Grind ¾ cup blanched almonds, add 1/3 cup sugar and 2 tablespoons flour, and carefully fold in 4 egg whites beaten stiff with 2 tablespoons sugar. Butter and flour a baking sheet and spread the batter thinly in 4-inch squares, using a stiff paper stencil if desired. Leave enough space between (he squares to allow for spreading. Dust a 1-inch strip of finely shaved-blanched almonds down the center of each square and bake the squares in a slow oven (300° F.) for 5 to 6 minutes, or until the edges are lightly browned . Roll each square at once over a wooden stick to form a hollow tube 4 inches long by about ¾ inch in diameter, and lightly press the seam. Do not attempt to bake more than 6 squares at once, and, if they become too brittle to handle, return them to the oven to soften.
Pipe each tube half full of mocha butter cream and fill the other half with chocolate butter cream, to which pistachio nuts may be added.
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