Lemon Torte

Method

• Step 1
  Make a well in centre of flour and place in the butter, sugar, egg yolk and vanilla.
• Step 2
  Using your fingertips, work the ingredients together until well blended.
• Step 3
  Gradually draw in the flour with a spatula and bring together with both hands to form a ball.
• Step 4
  Knead lightly until smooth and place in the fridge for 30 minutes.
• Step 5
  Divide pastry into three, roll each piece into 20 cm rounds.
• Step 6
  Place on lightly greased trays, then bake for 10-12 minutes in a moderate oven.
• Step 7
  Loosen pastry immediately, leave on trays on wire racks to cool.
• Step 8
  Whip cream to firm peaks.
• Step 9
  Place almonds on tray in moderate oven for 8-10 minutes.
• Step 10
  Filling: Place eggs and sugar in the top of double saucepan, stir until combined.
• Step 11
  Gradually add strained lemon juice and water.
• Step 12
  Stir until combined.
• Step 13
  Add roughly chopped butter and lemon rind. Place pan over simmering water, stir until mixture thickly coats the back of a wooden spoon.
• Step 14
  Icing: Sift icing sugar into a bowl, add lemon juice and beat well until smooth
• Step 15
  Place layer of pastry on serving plate and spread approximately 3 tablespoons of filling over pastry.
• Step 16
  Swirl 1 tablespoon of cream through filling with a spatula. Place another layer of pastry on top and repeat process. Place the remaining pastry on top.
• Step 17
  Spread prepared icing on top of cake. Allow to set.
• Step 18
  Use remaining cream to spread around sides of cake.
• Step 19
  Press roasted almonds evenly around cake and refrigerate for several hours or overnight.