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Himmel Torte

1 1/2 cups butter
1/4 cup granulated sugar
4 egg yolks
Grated rind of 1 lemon
4 cups all-purpose flour
1 egg white
1/4 cup granulated sugar
1 teaspoon cinnamon
1/2 cup chopped almondsPreheat oven to 450 degrees F.Cream butter and 1/4 cup sugar well; stir in the yolks one at a time, blending well. Add lemon rind and flour. Pat dough in 3 greased 11 x 7-inch pans.Mix egg white, 1/4 cup sugar, cinnamon and chopped almonds; spread on dough. Bake for 10 to 12 minutes.Reduce heat to 350 degrees F and bake until well browned, 10 to 20 minutes longer. When torte is cold, spread raspberry jam and part of the Cr?me Filling between the layers. Spread the remaining Cr?me Filling over the top.Cr?me Filling
1 tablespoon cornstarch
1/4 cup sugar
2 cups thick sour cream
2 egg yolks
1/2 teaspoon vanilla extractMix cornstarch with sugar. Add sour cream and cook in double boiler, stirring constantly until it coats the spoon. Pour gradually onto 2 well-beaten yolks. Reheat for 1 minute. Add vanilla extract.

Gingersnap pumpkin mousse torte
Gingersnap Pumpkin Mousse TorteFrom the kitchen of Laura King1 1/2 cups finely crushed gingersnaps1 cup finely chopped toasted pecans1/3 cup margarine or butter, melted1/2 cup granulated sugar1 envelope unflavored gelatine1/2 cup light cream or half and halfbr (Upload by user)