SC - Zitronenkuchen der Fugger

[Decker, Terry D.]

While this recipe alleges to be from the Fugger family of medieval
bankers, there was no provenance or original text provided.

I have found that rolling the dough thin and baking it to a hard,
cracker-like shell produces a better end product.  This was an accident
of my oven over heating.  I have not tried to reproduce this accident in
my new oven.

I suspect that the butter in the dough may be a "modernization" of the
original.

Bear

 
                        Zitronenkuchen der Fugger

Recipe By     : 
Serving Size  : 8    Preparation Time :1:00
Categories    : German                           Medieval 

  Amount  Measure       Ingredient -- Preparation Method
- --------  ------------  --------------------------------
   1 1/2  Cups          flour
     1/8  teaspoon      salt
     1/4  Cup           butter
   1                    egg
   1                    egg yolk
   6      ounces        almonds, ground
     2/3  cup           sugar
   1                    lemon rind, grated
   2                    lemons, juice of
   2      ounces        almond slivers
					
   1      Tablespoon    water
   1                    egg white
                        or
   2      ounces        milk

Sift flour and salt in a bowl.
Cut in butter until mixture resembles coarse crumbs.
Add egg and egg yolk.  Mix to form dough.
Refrigerate dough for 15 minutes.

Mix ground almonds, sugar, lemon rind and lemon juice for the filling.

Divide dough.  Roll out half into a thin circle.
Place dough in a 10 inch tart or springform pan.  Form a 3/4 inch rim.
Prick dough with a fork in several places. 
Spread filling evenly in the pastry shell.
Roll out second half of dough into a thin circle.  Place atop filling.
Crimp the edges of the top and bottom pastry shells to seal.  Prick
decorative patterns into the dough with a fork if desired.
Brush cake with milk or with egg wash.
Sprinkle on the slivered almonds and press gently into the dough.
Bake for 40 minutes in preheated oven at 350 degrees F.
Remove from pan and cool on a wire rack.


                   - - - - - - - - - - - - - - - - - - 

NOTES : Make the dough parchment thin.
Try baking this at 400.

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