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Almond Torte with Lemon Orange Custard

Submitted by: Mary on 01/23/2004
2329 views
2.64 avg rating
200 votes
 
 
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Ingredients

1 C Splenda granular
1/2 t Almond extract
6 Egg yolks
7 Egg whites
1 Lemon, juice and zest only
1 t Cinnamon
1 C Unblanced almonds, ground
1/2 C Toasted low carb bread crumbs
LEMON ORANGE CUSTARD FILLING:

1 Pkg Sugar free vanilla instant pudding prepared according to package instructions using heavy cream.
1 t Lemon extract
1 t Orange extract

Directions

Preheat oven to 350F degrees.



All ingredients should be at room temperature.



Sift the almond flour.



Beat the egg yolks until thick and frothy.



Gradually add the splenda to the egg yolks. Beat until creamy.



Add the lemon zest, lemon juice, cinnamon, almond flour, bread crumbs and almond extract.



Whip the egg whites until stiff but not dry.



Fold the egg whites into the batter. Pour the batter into 2 8" ungreased layer cake pans.



Bake about 20 minutes.



Remove cakes from oven and cool.



Carefully remove from pans.



LEMON ORANGE CUSTARD FILLING:



Prepare vanilla pudding mix according to package instructions using heavy cream. Add in extracts and mix until almost mousse like.



Spread the custard filling between two layers of cake.



Pipe remaining filling in decorative pattern over top of cake and garnish with lemon/orange zest.

Servings

8

Calories

4

Time to prepare

30 minutes

Difficulty

Easy
 

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