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Categories:
flour sugar baking powder salt cinnamon brown sugar butter egg unblanched ground almonds Cream Filling egg sugar flour milk vanilla raspberry sauce frozen raspberries lemon juice cornstarch
Viewed: 75 - Published at: 9 years agoIngredients
- 1 1/2 cups flour
- 1/4 cup sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup firmly packed brown sugar
- 1/2 cup butter
- 1 egg, unbeaten
- 1/2 cup unblanched ground almonds
- Cream Filling
- 1 egg
- 1/3 cup sugar
- 1/4 cup sifted flour
- 1 1/2 cups scalded milk
- 1 teaspoon vanilla
- Raspberry sauce
- 1 (12 ounce) package thawed frozen raspberries, undrained
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch
Method
- sift togeather flour,sugar,baking powder,salt,cinnamon.
- Cut in brown sugar and butter.
- Add egg and almonds.
- Blend with fork or pastry blender.
- Save 1/2 cup of dough,and chill.
- Press remaning dough into bottom and sides of 8in springform pan.
- (Do not cover rim of pan) Fill with cream filling,top with raspberry sauce.
- Sprinkle remaning dough over top.
- Bake (375) 30 to 35 minutes Cream filling beat egg until fluffy,about 2 monutes.
- Gradually add sugar,beat until thick and lemon colored.
- Blend in 1/4 cup of flour and 1/4 tsp salt.
- Gradually add scalded milk,return to top of double boiler,cook (stirring constantly) until thick.
- Cover and cook 4 to 5 minutes,stirring occsionally.
- Add vanilla,cool.
- Raspberry sauce combine raspberries 2 Tsp sugar,2 Tsp corn starch.
- Add lemon juice,bring to boil,cook 5 minutes,unti it starts to thicken.
- Cool.
