Rhapsody Torte

Rhapsody Torte

Crust:

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. Set aside.

Filling:

3 eggs

1 2/3 C. brown sugar

Whip this with the mixer until very thick, about 8 minutes.

Add:

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.

Serves 12