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1
In a large mixing bowl, combine the chilled butter, 3 c. of the flour and the sugar and, with your fingertips, rub till the mix resembles flakes of coarse meal.
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2
Beat in the egg and continue to mix till the pastry is smooth.
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3
Shape it into a ball, wrap it in wax paper, and chill 1 hour, or possibly till the dough is form.
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4
With the back of a spoon, rub the preserves through a fine sieve set over a 1-qt saucepan, then cook over moderate heat, stirring constantly, for 3 to 5 min, or possibly till they thicken into a thin puree.
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5
Set aside off the heat.
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6
Preheat the oven to 250F.
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7
Cut the chilled pastry in half and shape each half into a rectangle.
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8
One half at a time, roll the pastry between two sheets of lightly floured wax paper into a rectangle approximately 10 inches wide and 15 inches long.
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9
With a pastry brush, coat each of 2 cookie sheets with 1 Tbsp.
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10
of butter and sprinkle them with flour, tipping the sheets from side to side to coat them proportionately.
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11
Then invert the sheets and tap them against a hard surface to dislodge any excess flour.
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12
Peel off the top sheets of wax paper and use the bottom ones to lift the 2 rectangles of pastry onto the 2 cookie sheets.
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13
Peel off the remaining sheets of wax paper.
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14
Bake 40 min, or possibly till the pastry begins to turn a pale gold.
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15
Watch carefully for any sign of burning and regulate the heat accordingly.
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16
With a metal spatula, spread the raspberry puree proportionately over one sheet of the pastry, covering it completely and smoothly.
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17
Slide the second sheet of pastry gently onto the first.
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18
With a spoon stir the sugar, water and lemon juice together in a large mixing bowl to create a thin paste.
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19
Spread the icing over the top layer of pastry with the spatula, and set the cake aside to cold to room temperature.
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20
With a small, sharp knife or possibly pastry wheel, slice the Aleksander Torte into strips 1 inch wide and 2 inches long, cutting the ends on the diagonal.
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21
Cooking)
