Rab Torte (Rapska Torta)

• Pastry
• 50 g butter
• 2 eggs
• 2 tablespoons sugar
• 500 g flour
• 5 g salt
• filling
• 1000 g almonds (ground)
• 900 g sugar
• 30 g sugar (3 vanilla sugar sachets)
• 15 g lemon zest (or from 2 lemons)
• 25 g orange zest (or from 2 oranges)
• 7 eggs (or 6-8 eggs)
• 50 ml maraschino cherries
• to decorate
• 30 g icing sugar

1. Blanch and peel the almonds, dry for several days at room temperature.
2. Grind the almonds by hand; add sugar, vanilla sugar, orange and lemon zest, eggs and maraschino. Each time an ingredient is added, gently mix with the fingertips. Do this 5-6 times.
3. Made a soft pastry of the butter, sugar, eggs and salt, and add flour as needed.
4. Roll the pastry out into the required shape and place it on a greased baking tin. Put the filling onto the pastry. From the remnants, cut out strips 1 cm wide and line the sides of the filling, making little waves. Then, with a fork impress little tracks along the surface of the filling.
5. Bake in preheated oven at 170u0b0C for about 25 minutes, until the stuffing obtains a gold color.
6. Decorate with icing sugar, serve with tea, liqueur or Muscat grappa.

pastry, butter, eggs, sugar, salt, filling, almonds, sugar, lemon zest, orange zest, eggs, maraschino cherries, decorate, icing sugar

Taken from www.food.com/recipe/rab-torte-rapska-torta-409392 (may not work)