Mazarine Torte
Stephanie
ingredients
- 1 13 cups flour
- 1 tsp baking powder
- 1/3 cup sugar
- 1/2 cup butter, softened
- 1 egg, beaten
- 1/2 cup raspberry jam
- Filling (below)
- Frosting (below)
- 1/2 cup butter, softened
- 2/3 cup sugar
- 1/2 tsp almond extract
- 2 eggs
- 1 cup blanched almonds, ground or finely chopped
- 1/2 cup powdered sugar, sifted
- 2 tsp lemon juice
directions
- 1
Heat oven to 350 degrees.
- 2
Grease round 9 inch layer pan. In a large bowl, sift together flour, baking powder, sugar. Mix in butter and egg until all flour is moistened. Press dough evenly on bottom and up sides of prepared pan. Spread half of jam over dough. Spoon filling over jam. Bake at 350 degrees for 50 minutes. Cool torte in pan completely then carefully remove. Spread remaining jam over top. Drizzle with frosting.
Filling
in a large bowl cream butter and sugar together. Stir in almonds and extract. Add eggs, one at a time, beating well after each addition.
Frosting
In a small bowl, combine sugar and lemon juice until smooth. Drizzle over completed and cooled torte.
notes
For ease in removing torte from pan, use a pan with a removable bottom, such as a springform pan or a torte pan.
Source: Adrienne
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