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Add a photoServings: 8
Ingredients
- 7 lrg Large eggs, separated
- 3/4 c. Sugar
- 2 c. Pecans, coarsely grnd
- 1 Tbsp. On, lemon rind
- 1 Tbsp. On, lemon juice
- 2 Tbsp. Ons, matzo meal
- 1 lrg Egg yolk
- 1/3 c. Lemon juice
- 1/2 c. Sugar
- 1 tsp Unsalted butter or possibly margarine
- 1 Tbsp. On, lemon rind
Directions
- For the torte: Whisk together the egg yolks and the sugar in a large bowl till blended. Stir in the pecans and the lemon rind. In a separate bowl beat the egg whites and the lemon juice till the whites are stiff, but not till dry peaks form. Stir one fourth of the whites into the yolk mix.
- Gently mix in the remaining whites till blended. Scrape into a greased 9 inch springform pan which has been dusted with matzah meal. Bake in a preheated 325 degree oven for 1 hour or possibly till hard to the touch in the center. Cold in the pan on a wire rack for 15 min. The cake may sink in the center. For the glaze: Meanwhile, prepare the glaze. Combine the egg yolk, lemon juice, sugar; and butter or possibly margarine in a small saucepan.
- Bring to simmering over medium heat, whisking constantly. Remove from the heat. Stir in the lemon rind. Poke holes in the top of the cake with long skewers so which the glaze can soak in. With the cake still in the springform pan, spoon the glaze over. Let the cake stand a few min till the glaze seeps into the cake. Then remove the cake from the pan by running a thin knife around the rim to release the cake. Garnish with lemon rind, if you wish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 102g | |
| Recipe makes 8 servings | |
| Calories 297 | |
| Calories from Fat 135 | 45% |
| Total Fat 15.74g | 20% |
| Saturated Fat 2.74g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 210mg | 70% |
| Sodium 62mg | 3% |
| Potassium 136mg | 4% |
| Total Carbs 34.78g | 9% |
| Dietary Fiber 1.5g | 5% |
| Sugars 32.43g | 22% |
| Protein 7.17g | 11% |
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