3/4 lb. or 1 1/2 c. unsalted butter
1/4 c. sugar
4 eggs, yolks
4 c. or 1 lb. flour
1/2 c. chopped almonds
1 egg white
1 tsp. cinnamon
1/4 c. sugar
Grated rind of lemon

Cream the butter, add sugar gradually and cream well, add yolks one at a time until smooth, then the lemon rind and the flour. Pat dough in 3 oblong tins, 7 x 11 inches, spread top with 1 egg white, 1/4 cup sugar, 1 teaspoon cinnamon and chopped almonds. Bake at 450 degrees for 10-12 minutes, then reduce heat to 350 degrees and bake until done. When torte is cold, spread raspberry jam and the Creme Filling between two layers, and over all spread the rest of the Creme.

CREME FILLING:

1 pt. thick sour cream
1/2 tsp. vanilla
2 egg yolks
1 tbsp. cornstarch
1/4 c. sugar

Mix cornstarch with sugar, add sour cream and cook, stirring constantly until it coats the spoon, pour gradually onto two well beaten yolks. Reheat for 1 minute. Then add vanilla.