Almond Torte - lemon

Method

• Heat oven to 350 degrees.
• Butter and flour 3 nine (9) inch cake pans.
• Grate 3/4 tsp zest from lemon and squeeze 1 1/2 Tbsp.
• juice.
• Grind almonds to a powder.
• Combine with flour.
• Separate eggs and beat whites to soft peaks.
• Gradually beat in 6 Tbsp.
• sugar and continue beating until whites are stiff and glossy.
• Beat yolks with 3/4 cup sugar until lemon-colored.
• Beat in lemon juice, zest and almond extract.
• Fold whites into yolks alternating with nuts until blended but still streaked.
• Divide among pans.
• Bake until cake comes away from sides of pan 15-20 minutes.
• Cool completely.
• Beat cream with 3 Tbsp.
• sugar to stiff peaks.
• Put 1/2 cup cream in pastry bag with star tip.
• Spread 1 layer with half remaining cream.
• Top with second layer and spread remaining cream on top.
• Put third layer on top.
• Decorate with resettes of reserved cream.