ZITRONENKUCHEN DER FUGGER

LEMON TORTE FUGGER

Dough filling

1 ½ cups flour 6 oz. ground almonds

1/8 tsp. salt 2/3 cup sugar

¼ cup butter or margarine Grated rind of 1 lemon

1 whole egg Juice of 2 large lemons

topping

2 TB milk

2 oz. slivered almonds

Sift flour and salt into a medium-size bowl. Cut in butter or margarine until mixture resembles coarse crumbs. Add egg and egg yolk; mix with a fork to form dough. Cover and refrigerate for 15 minutes.

To prepare the filling, mix thoroughly almonds, sugar, lemon rind and lemon juice.

Roll out half of dough into a circle and place in a 10” spring-form pan, forming a ¾” high rim. Prick dough with a fork in several places. Spoon in filling. Roll out rest of dough, place on filling, and pinch edges together. Prick dough with fork in a decorative spiral pattern. Brush cake with milk and sprinkle with slivered almonds, pressing almonds lightly into the dough. Place cake into a preheated 350-degree F oven and bake for 40 minutes. Remove cake from pan and cool on a wire rack.

The lemon flavor will intensify if cake is held 2 days before serving. (Wrapped in aluminum foil, cake keeps up to a week.)

Makes 8 servings