i tasted the lovely torta in the south of portugal, it was just perfect  with an espresso after an extended meal of fish and fish and more fish …

below is the original version slightly adjusted to reduce sweetness and focus on the nut taste already.  my variation includes black currant jam alternating with the egg yolk filling, which makes the sweetness a bit more balanced …

for the mass:

zest of ½ lemon
180 grams of ground almonds
150 g of sugar
6 egg whites
salt

for the filling
5 tablespoons of sugar
5 tablespoons of water
6 egg yolks
vanilla
powdered sugar w / powder
toasted almond w / decorating

beat the egg whites and gradually add the sugar, stirring constantly. add the ground almond kernels and lemon zest.

mix, involving all without crashing.

pour the prepared pan in a greased and lined with parchment paper, also greased. bake in a preheated oven (180°c)  for 15 minutes.

meanwhile, prepare the filling, starting with the sugar and boiling water for 5 minutes. let cool slightly and add the beaten egg yolks. bring back to boil, stirring constantly, until thickened.

once baked, turn out the almond paste on a cloth sprinkled with sugar. fill and roll the cake.

serve sprinkled with powdered sugar and garnished with toasted almonds.
it is very nice to go along with coffee …