Almond Custard Torte
1 box oatmeal crackers
1/2 cp sugar
1 tsp cinnamon
1/2 cp melted shortening
1/2 cp sugar(additional)
5 tbsp cornstarch
few grains salt
2 cps scaled milk
1 tsp almond extracrt
4 tbsp sugar(additional)
1 - Roll the crackers to fine crumbs.
2 - Combine with the 1/2 cp sugar, cinnamon and shortening; and reserve 3/4 fcp of the mixture for the top of the torte.
3 - Separate the eggs, beat the yolks thick and lemon colored. Add scant half cp of sugar, cornstarch, and salt.
4 - Beat until creamy; and pour in the scalded milk. Cook and stir over hot water until the mixture thickens, like a thick custard.
5 - Cool and add the almond extract. Butter a spring mold; pack a layer of the prepared oatmeaql cooky crumbs on the
sides and bottom.
6 - Oour in the custard filling. Cover with a meringe made by whipping the egg whites stiff with the remaining 4 tbsp
of sugar. 7 - Sprinkle with the reserved crumbs. Bake 45 minutes in a moderate oven, 350 degrees F.
8 - Cool, unmould; and serve plain or with whipped cream.