Kopenhai
| Yield: | 30 Servings |
| Categories: | Greek, Cakes |
| Karen Mintzias | ||
| PASTRY | ||
| 3/4 | c | Butter |
| 1/4 | c | Sugar |
| 1 | Orange (grated rind only) | |
| 2 | Egg yolks | |
| 2 1/2 | c | Flour |
| 1 | pn | Salt |
| ALMOND FILLING | ||
| 6 | Eggs; separated | |
| 1/2 | c | Caster sugar |
| 1/4 | ts | Almond essence |
| 1/4 | c | Plain flour |
| 1/2 | ts | Baking powder |
| 2 | c | Ground almonds |
| 1 | pn | Salt |
| TO FINISH TORTE | ||
| 8 | Fillo pastry sheets | |
| 1/4 | c | Unsalted butter; melted |
| 2 | c | Granulated sugar |
| 1 | c | Water |
| 1 | Thin strip orange rind | |
| 1 | Thin strip lemon rind | |
| 2 | ts | Lemon juice |
| 2 | Pieces cinnamon bark |
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