Rab Torte (Rapska Torta) - cooking recipe

Ingredients

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

Preparation

Blanch and peel the almonds, dry for several days at room temperature.
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.
Made a soft pastry of the butter, sugar, eggs and salt, and add flour as needed.
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.
Bake in preheated oven at 170\u00b0C for about 25 minutes, until the stuffing obtains a gold color.
Decorate with icing sugar, serve with tea, liqueur or Muscat grappa.