Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, linzertorte (austrian jam & nut tart). One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Linzer Torte is often eaten at Christmas in Austria, Hungaria, Switzerland, Germany, and as a Tirolean tradition. The Linzer Torte is originally made with red currant jam. Unfortunately I wasn't able to get red currant jam so I substituted for raspberry.
Linzertorte (Austrian Jam & Nut Tart) is one of the most popular of current trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Linzertorte (Austrian Jam & Nut Tart) is something that I’ve loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we have to prepare a few components. You can cook linzertorte (austrian jam & nut tart) using 17 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Linzertorte (Austrian Jam & Nut Tart):
- Make ready 20 cm (8 in) springform or cake pan
- Prepare Nutty Pastry Dough:
- Prepare 125 g Flour
- Take 1/2 tsp baking powder
- Prepare 1 pinch salt
- Make ready 1/2 tsp ground cinnamon
- Get pinch ground cloves
- Prepare 1 tsp cocoa powder (optional)
- Get 60 g ground almonds
- Get 1 tsp lemon zest
- Get 1 egg
- Get 75 g sugar
- Take 100 g unsalted butter, cold
- Take Filling:
- Prepare 250-300 g raspberry, red current or plum jam (pflaumenmus)
- Take 1 Tbsp rum or other liquor
- Get Milk for brushing on dough
With its instantly recognizable elaborate lattice top and delectable jam filling, the Austrian Linzer torte is deemed as the oldest cake in the world. Recipe: Bake the Austrian Linzer Torte, the oldest known cake in the world. ✓ Ingredients ✓ Directions on how to make it yourself. Original Linzer torte, the famous Austrian cake with shortcrust pastry and redcurrant jam. Easy to make and sure to please anyone.
Instructions to make Linzertorte (Austrian Jam & Nut Tart):
- Mix the flour, ground almonds, baking powder, salt, cinnamon, cocoa powder and lemon zest. Pile onto a large working surface and form a well in the middle.
- Add put chunks of cold butter around the well. Then add the sugar and egg into the well.
- Using your fingers, start working the egg, sugar and butter into the flour around the well.
- As the flour gets incorporated and a buttery dough starts to form, pull in more flour into the dough from around the sides.
- When all the flour is worked in, squeeze the dough tightly together into a ball. Cover with wrap and chill in the fridge for about 1 hour.
- Grease the cake/springform pan with butter and sprinkle with flour.
- After chilling, roll out 2/3 dough into a rough round shape for the pan. Press it into the bottom of the pan. Poke the bottom of the crust several times with a fork.
- Roll out a little of the remaining dough for the sides of the crust and press it around the sides of the pan to form an even border.
- Mix the jam with rum and spread in the crust.
- Roll out the rest of the dough into a sheet and cut into strips for the crisscross pattern across the top. It's also fun to try shapes like circles and stars :) After you lay out the top, brush some milk over the crust.
- Preheat oven to 180C/350C. Bake for 30-40 minutes, or until the pastry dough is golden brown and the center is bubbling. (I recommend checking after 20 minutes since ovens can be quite different!). Let cool and then remove from the pan.
- The cake gets better as it ages, so it will actually taste better if you cover it in aluminum foil and let it set for a couple days! When you're ready to eat, slice and enjoy!
Yet the taste is rich due to the almond pastry, sweet while still refreshing thanks to the sweet and sour redcurrant jam. The roots of Austria's famous jam tart from Linz can be traced back several centuries before they disappear into the mists of time. Allow the Linzer torte to cool completely in the pan, then remove it to a serving platter. Linzer torte is best served the next day as its. Linzer Torte is a holiday classic in the Austrian, Hungarian, Swiss, German and Tyrolean traditions, often prepared for Christmas.
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