Bake A Perfect Mouthwatering Apricot Linzer TorteBack
The Linzer Torte is an Austrian torte with a lattice design on top of the pastry. It is named after the city of Linz, Austria. Linzer Torte is usually a crumbly pastry made of flour, unsalted butter, egg yolks and lemon zest, cinnamon and lemon juice. Many other nuts can also be used to make Linzer Torte which also has a filling of redcurrant jam or, alternatively, plum butter, thick raspberry or apricot jam.
- Blanched hazelnuts, toasted, cooled - 2 cups
- All purpose flour, divided - 1 ¼ cups
- Unsweetened cocoa powder – 2 tsp
- Ground cinnamon – 1 tsp
- Salt - ¾ tsp
- Ground cloves - ¼ tsp
- Unsalted butter at room temperature - 14 tbsp
- Sugar- 1 ¼ cups
- 1 large egg
- 1 large egg yolk
- Finely grated orange peel – 2 tsp
- Apricot preserves - 1 cup
- Chilled heavy whipping cream – 2/3 cup
- Whole-milk quark or Greek-style yogurt – 1/3 cup
- Powdered sugar
Preheat oven to 375°F. Line your 10-inch Spring-form pan with butter. Process nuts and ¼ cup flour in processor until nuts are finely ground. Transfer to medium bowl. Whisk in 1 cup flour, cocoa powder, cinnamon, ¾ teaspoon salt, and cloves.
Using electric mixer, beat 14 tablespoons butter and 1 ¼ cups sugar in large bowl. Beat in egg, then egg yolk and orange peel. Gradually stir in dry ingredients. Spoon 1 ½ cups batter into pastry bag fitted with 3/8 -inch plain round nozzle. Spread remaining batter in pan.
Bake torte bottom until golden, about 35 minutes. Cool in pan on rack 10 minutes. Maintain oven temperature.
Using some of batter in pastry bag, pipe border around edge of torte bottom. Spread preserves evenly over torte bottom. Pipe remaining batter over preserves in lattice pattern, 5 to 6 strips in each direction. Bake until lattice is firm to touch and preserves are bubbling, about 40 minutes. Cool completely.
Beat cream in bowl until peaks form; beat in quark. Dust torte with powdered sugar. Serve with quark whipped cream.
Source – epicurious.com, Wikipedia
Image courtesy: epicurious.com