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LinzertorteThis classic Austrian torte, named after the town of Linz, is popular both as a dessert and as an accompaniment to morning or afternoon coffee. It is traditionally served with Seblagsabne. This consists of 150 ml of sweetened whipped cream into which stiffly beaten egg white is folded just before serving.

 

serves totaltime preptime chillingtime cookingtime
6 persons 2 hours 30 minutes 30 minutes 1 hour

 

{tab Ingredients}

  • 75 grams Plain Flour
  • ½ teaspoon Cinnamon, ground
  • 75 grams Caster Sugar
  • 75 grams Almonds, ground
  • ½ medium Lemon, grated rind
  • 125 grams Unsalted Butter
  • 2 medium Egg Yolks
  • ¼ teaspoon Vanilla Essence
  • 350 grams Raspberry Jam, thick

Glaze:

  • 1 medium Egg Yolks
  • 1 tablespoon Double Cream

{tab Instructions}

  1. Sift the flour, cinnamon and sugar into a mixing bowl.
  2. Add the ground almonds and finely grated lemon peel, blend thoroughly before rubbing in the butter until the mixture resembles breadcrumbs.
  3. Beat the egg yolks with the vanilla essence and stir into the flour and almond mixture.
  4. Using a wooden spoon, work it into a soft dough.
  5. Wrap in greaseproof paper, and chill for 1 hour in the fridge.
  6. Grease a loose-bottom flan tin 20 cm wide by 3.8 cm deep.
  7. Knead the dough to soften it slightly, then press it with the fingers over the base of the tin and up the sides.
  8. The lining should be not more than 0.6 cm thick, and all the surplus dough should be pushed up over the top edge and trimmed off neatly with a knife.
  9. Spread the jam evenly over the base of the flan.
  10. Knead the pastry trimmings together and roll them out on a well floured board to a rectangle 20 cm by 8 cm.
  11. Cut this into six strips each 1 cm wide.
  12. Lift the strips, one at a time, with a palette knife, and lay them across the raspberry filling in a lattice pattern.
  13. Press the ends of the strips into the pastry lining.
  14. Run a sharp knife round the top of the tin to loosen the pastry which extends above the lattice pattern, then fold it inwards and down onto the strips to make a 1 cm border.
  15. For the glaze, beat the egg yolk and cream together and brush it over the lattice and border.
  16. Chill the torte for 30 minutes in the fridge, then bake it in the centre of a pre-heated oven at 180˚C for about 1 hour or until crisp and lightly browned.
  17. Leave the torte to cool and shrink slightly, then loosen the edge with a knife.
  18. Place the tin on a jar and gently push down the flan rim.
  19. Slide the torte onto a serving plate, and serve it warm or cold with a bowl of Seblagsabne.

{/tabs}

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