1/2 lb. butter
1 egg yolk
1/4 C. sugar
2 C. flour
1 1/2 C. ground walnuts
Have butter at room temperature. Mix in egg yolk and sugar. Add flour and ground
walnuts. In a 10 inch springform pan, pat just over 1/2 of the dough on the
bottom. For the sides, roll up some of the dough and place it around the sides
of the pan. Smooth it out to form the edges, about 2/3 of the way up the sides.
1 2/3 C. brown sugar
Whip this with the mixer until very thick, about 8 minutes.
1/4 C. flour
1 1/3 C. chopped walnuts
2/3 C. coconut
1/3 t. baking powder
dash of salt
Blend the above ingredients in and try not to loose the lightness you have in
the egg mixture.
Spread a layer of raspberry jam on the bottom of the crust. Add filling.
Bake at 350°F. for 1 hour. Torte will rise during baking and form a crust on
top. When it cools, break it and gently push it down. Top with Raspberry Jam.
Serve with whipped cream.