linzertorte

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Cooking receipe to make linzertorte under category General Recipes. You may find some video clips related to this receipe below.

linzertorte

l75g flour

1/8 teaspoon ground doves

1/4 teaspoon ground cinnamon

175g unblanched almonds finely ground in a food processor or liquidiser

110g sugar

1 teaspoon grated lemon zest

2 hard bolled egg yolks mashed

225g unsalted butter at room temperature

2 raw egg yolks lightly beaten

1 teaspoon vanilla essence

350g jar of thick raspberry jam

icing sugar sieved

To serve

Double cream whipped and chilled

This is a beautiful version of the famous tart or cake that originated in the town of Linz in Austria. The crust is very rich half cake and half pastry made with almonds. It is quite difficult to roll out but responds well to being eased out with your fingers and the flat of a tablespoon.

Pre heat the oven to gas mark 4 3 50 F/180 C.

Youll also need a 23cm cake tin with removable base lightly buttered.

Begin by beating the butter with a wooden spoon to soften it to the consistency of soft margarine.

Next sift the flour cloves and cinnamon into a deep mixing bowl then add the almonds sugar lemon peel and mashed hard boiled yolks.

Now using a wooden spoon beat in the butter beaten raw egg yolks and vanilla essence.

Continue to beat until the mixture is smooth and doughy.

Form the dough into a ball put it in a polythene bag or wrapping and refrigerate it for at least an hour or until firm.

Remove about three quarters of the dough from the wrapping and return the rest to the fridge.

Now roll out the dough lightly and carefully; as its tricky to handle then transfer it to the tin and ease it out with your hands and the back of a tablespoon to cover the base and to bring i about 1 1/2 inches up the sides.

Now carefully spread the jam over the base.

The remaining dough will be easier as this has only to be rolled out into thin

strips and cut to arrange in a criss cross pattern over the jam.

Bake the torte in the centre of the oven for 5060 minutes it should be lightly browned.

Then remove from the oven place the tin over a large jar and slip down the outside rim.

After 5 minutes sprinkle with a generous dusting of icing sugar then let the cake cool to room temperature before serving with chilled whipped cream.

Cranberry jelly makes a lovely alternative to raspberry jam.

Maks a 23cm cake

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