Almond-Lemon Torte

Ingredients

• 8 large egg whites 
• 1 large egg yolk lightly beaten
• 3 large egg yolks lightly beaten
• 1 cup coarsely ground almonds 
• 0.5 cup juice of lemon fresh ( 2 lemons)
• 1.5 teaspoons lemon rind grated
• 1 cup matzo cake meal 
• 1 tablespoon matzo cake meal 
• 0.1 teaspoon salt 
• 0.5 cup sugar 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• knife
• whisk
• wire rack
• blender
• cake form
• skewers
• measuring cup

Directions

1. Preheat oven to 32
2. To prepare the cake, coat a 9-inch springform cake pan with cooking spray; dust with 1 tablespoon matzo cake meal.
3. Lightly spoon 1 cup matzo cake meal into a dry measuring cup; level with a knife.
4. Combine 1 cup matzo cake meal, almonds, 1 1/2 teaspoons lemon rind, and salt in a large bowl; stir with a fork until blended. Stir in 3 egg yolks.
5. Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of the egg white mixture into matzo mixture; gently fold in remaining egg white mixture.
6. Spoon batter into prepared pan.
7. Bake at 325 for 1 hour or until golden. Cool in pan on a wire rack 5 minutes. Pierce top of torte with a wooden skewer in several places.
8. To prepare glaze, combine 1 1/2 teaspoons lemon rind, juice, 1/2 cup sugar, and 1 egg yolk in a small saucepan; stir well with a whisk. Bring to a boil over medium heat; cook 3 minutes or until thick, stirring constantly.
9. Pour glaze over cake in pan; let stand 10 minutes.
10. Remove from pan, and cool completely on a wire rack.
11. Garnish with lemon slices and strawberries, if desired.