Lemon Cream Almond Torte

½ cup cake flour
½ tsp baking powder
1/8 tsp. salt
½ cup margarine, softened
¾ cup sugar
1 cup Diamond® blanched almond paste
3 eggs
1 tbsp. brandy
1 tsp. vanilla
1/8 tsp. almond extract

Lemon Cream:
3 egg yolks
1/3 cup sugar
2 tbsp flour
1 cup milk, scalded
2 tsp. grated lemon peel
2 tbsp. lemon juices
½ tsp. vanilla

In small bowl, combine flour, baking powder and salt. In large bowl, cream margarine and sugar. Add almond paste and beat until smooth. Add eggs,
1 at a time, beating well after each addition. Mix in brandy, vanilla and
almond extract. Stir in flour mixture. Pour into greased and floured 8"
round glass pan. Bake at 325° 45 minutes or until toothpick inserted into
center comes out clean. Cool in pan on wire rack 15 minutes Loosen torte
from edges of the pan. Remove from pan. Cool completely on wire rack,

Meanwhile, to prepare Lemon Cream: in medium saucepan, beat egg yolks and sugar until thick and pale yellow. Stir in flour. Gradually pour egg mixture in hot milk, string constantly. Stir in lemon peel. Bring to a boiling point, string constantly for 1 minute. Remove from heat, and stir in lemon juice and vanilla. Cool completely and stirring occasionally.

Slice cake horizontally in half. Spread Lemon Cream over cut side of bottom layer; top with second layer, cut side down. Refrigerate until serving time.

To serve, if desired, place lace doily over top of torte. Sift powdered sugar evenly over top; carefully remove doily. Garnish with lemon slices.

8 to 10 servings