Marzipan Torte (12 egg yolks)

[Olga Drozd]

MARZIPAN TORTE:

1 1/4 cups sifted all purpose flour
1 cup almond paste
12 egg yolks
1/3 cup sugar
4 teaspoons grated orange peel
1 Tablespoon grated lemon peel
1/4 teaspoon almond extract
1/3 cup sugar
1/4 cup orange juice
2 Tablespoons lemon juice

FOR TORTE:  Grease bottom of a 7 inch spring-form pan. Set aside.

Measure 1 1/4 cups sifted all purpose flour.  Divide into four portions by marking with a spatula; set aside.

Measure 1 cup almond paste.  Force almond paste through a sieve.  Set aside.

Combine and beat until very thick and lemon colored, the egg yolks, sugar, grated orange peel, grated lemon peel and almond extract.  Add in small amounts beating thoroughly after each addition, the sieved almond paste and 1/3 cup sugar. Beat an additional 2 minutes after last addition of sugar.

Measure and combine the 1/4 cup orange juice and 2 Tablespoons lemon juice.  Beating only until smooth after each addition, alternately add flour in thirds and liquid in halves to egg yolk mixture.  Finally, beat only until smooth (do not overbeat).  Turn batter into pan.  Cut through batter with knife or spatula to break large air bubbles.

Bake at 300 F. about 1 hour and 10 minutes, or until torte tests done with cake tester.

Cool and remove from pan.  When torte is completely cooled, cut into four equal layers.

FOR FILLING AND FROSTING:

2 Tablespoons finely chopped pitted dates
2 Tablespoons finely chopped dark seedless raisins
2 Tablespoons finely chopped dried figs
2 Tablespoons finely chopped candied cherries
1/4 cup (about 1 1/2 oz.) blanched toasted almonds (about 2/3 cup grated)

Sweetened Whipped Cream (one and one half times recipe, beat only half of cream at a time (recipe below)

Set a bowl and rotary beater in refrigerator to chill.

Chop and set aside the pitted dates, raisins, dried figs and candied cherries.

Grate and set aside the toasted almonds.

Just before serving, using the chilled bowl and beater, prepare the Sweetened Whipped Cream.  Put about 2 cups of the whipped cream into a second bowl and fold in the chopped fruit.  Fill torte layers with this mixture.  Fold the grated almonds into the remaining whipped cream.  Spread over the top layer. 10 - 12 servings.

SWEETENED WHIPPED CREAM: (Make 1 1/2 times the recipe)

1 cup chilled heavy cream
1/4 cup confectioners; sugar
1 teaspoon vanilla extract

Using chilled bowl and beater, beat until cream stands in peaks when beater is slowly lifted upright. Beat into whipped cream with few final strokes until blended the confectioners' sugar and vanilla extract.  Set in refrigerator if not used immediately. About 2 cups whipped.

The New World Encyclopedia of Cooking