1. For the filling: Mix sugar and cornstarch together and add to egg yolks. 2. Stir in sour cream and cook in double boiler until it coats the spoon. 3. Add the flavorings and stir well. 4. Let cool to room temperature before assembling cake. 5. For the base: Preheat oven to 450°F. 6. Cream butter and 1/4 cup sugar; add salt and egg yolks, one at a time and beat until smooth after each. 7. Add lemon rind and flour. 8. In another bowl, mix egg white, sugar, cinnamon and pecans together lightly. 9. Divide dough into thirds and pat into three 7" x 11" pans; spread the tops with the egg white mixture. 10. Bake for ten minutes, then reduce heat to 350F and bake approximately 10 to 15 minutes more. 11. Turn out onto cooling rack. 12. When torte is cold, spread two of the layers with raspberry jam and some of the filling. 13. Stack layers and cover all with remaining filling. ---------------------------------------------------------------------------
Nutrition
Ingredients
