Weekend is near, time for a cake. I had some leftover of almonds and hazelnuts, so I made this classic austrian cake. Fair to say it is better to make it with almonds (without skin) only. In german the cake is called Altwiener Topfentorte. Topfen is austrian for curd cheese. In Germany we call it Quark.
http://www.wineberserkers.com/content/?p=2227
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Martin