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| Austrian Linzer Torte |
"This recipe for an genuine Austrian Linzertorte is from my mother who grew up in Linz and still lives there. She constantly bakes the torte three days beforehand because it develops its real flavor over a few days."
Ingredients :
- 2 cups all-reason flour
- 2 cups finely ground almonds
- 1 1/4 cups white sugar
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon floor cloves
- 1 1/eight cups unsalted butter
- 4 egg yolks, divided
- 6 tablespoons red currant jam
Instructions :
| Prep : 25M | Cook : 12M | Ready in : P3D |
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- Place flour, ground almonds, sugar, baking powder, cinnamon, and cloves on a smooth paintings floor. Add butter and a couple of egg yolks; knead speedy to form a smooth dough. Wrap dough in plastic wrap and refrigerate for 1 hour.
- Preheat the oven to 350 degrees F (a hundred seventy five degrees C). Grease a 10-inch springform pan with final 1 tablespoon butter.
- Press 2/3 of the dough flippantly in the pan in order that the entire backside is blanketed. Spread pink currant jam on pinnacle. Divide closing dough into numerous portions and roll into 1/three-inch strands between your fingertips. Arrange the strips over the jam in a neat lattice pattern. Place the last strip alongside the sides of the pan to shape a rim.
- Beat final 2 egg yolks and brush over the lattice and rim, taking care no longer to splash onto the jam.
- Bake within the preheated oven till golden brown, about 45 minutes. Watch cautiously towards the end of the baking time to make sure the torte does now not flip too dark. Let cool and put off gently from the pan. Store for at least three days in a groovy region earlier than serving.
Notes :
- You also can make the dough in a meals processor. Just procedure the whole thing collectively till the dough holds together as a ball.
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