This recipe has truly become a family favorite. My parents are both from Holland. Christmas in Europe is celebrated so very differently than in the U.S. It is more subdued and religious, and very little emphasis on gifts. I started making this recipe from a cookbook my mother bought back when I was just a pre-teener (Central European Cooking/ 1973). My mother wasn’t a big baker, so when I started making this torte she was completely sold on it, so I started making this every Christmas season. Results? A complete family and friend favorite! The recipe is so very true to it’s roots, I urge you to try this one, it will not disappoint. Plus, it always reminds my mother of her youth celebrating Christmas in Holland – priceless!
For the dough:
1 cup unsalted butter, room temperature
1 2/3 cups flour
1/2 cup sugar
1/2 cup finely ground almonds
1/2 cup unseasoned breadcrumbs
2 tsp. ground cinnamon
1 tsp. finely ground cloves
1 tbsp. rum
1/4 tsp. salt
1 cup almond pie filling
1 cup raspberry preserves
1 egg, lightly beaten
Combine all the ingredients for the dough in a food processor – mix until a smooth dough. Chill the dough somewhat. Spray a 9 inch springform pan lightly with non-stick cooking spray. Split the dough in half, (return the rest to chill) and spread the lightly chilled dough with the back of a spatula to cover the bottom and up the sides approx. 3/4 inch.
Spread the almond filling to cover the bottom, then top with the raspberry preserves.
Take the remaining chilled dough (it will be firm). Divide the dough into small amounts and roll into log like sections. The dough may break and will be sticky. Lay the sections on the preserves lightly and criss-cross into a lattice-like pattern. Smooth lightly with a knive. Bake in a preheated 350 degree oven for one hour, brushing with the beaten egg several times towards the end of baking time. Cool completely before removing from pan.
*This cake can be made several days ahead, just wrap tightly and keep in a cool location.