Mrs. Steidel S Linzer Torte Recipe
Ingredients
| All purpose flour | 3 Cup (16 tbs), unbleached | |
| Sugar | 1 2/3 Cup (16 tbs) | |
| Unsweetened cocoa powder | 2 Tablespoon | |
| Baking powder | 2 Teaspoon | |
| Ground cinnamon | 1 1/2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Ground cloves | 1/2 Teaspoon | |
| Butter margarine | 1 Cup (16 tbs) | |
| Eggs | 2 , beaten | |
| Almonds package | 1 | |
| 1/4 cup Kirsch or cherry brandy | ||
| Rind and juice of 1 lemon | ||
| 1 jar (12 ounces) red raspberry preserves | ||
| 1 jar (12 ounces) red currant jelly | ||
| 2 tablespoons Kirsch or lemon juice | ||
| Egg yolk | 1 | |
| 10X sugar | ||
Directions
1. Sift flour, sugar, cocoa, baking powder, cinnamon, salt and cloves into a large bowl. Cut in butter or margarine with a pastry blender or two knives until mixture is mealy.
2. Stir in eggs, almonds, 1/4 cup Kirsch, lemon rind and juice into mixture until mixture is well blended. Cover dough with plastic wrap and chill 1 hour, or until dough is firm.
3. Grease two 10-inch springform pans, or two 9x9x2-inch baking pans. Dust lightly with flour; tap out any excess.
4. Heat raspberry preserves, currant jelly and 2 tablespoons Kirsch or lemon juice until melted in a medium-size saucepan; cool to room temperature.
5. Divide dough into quarters. Roll out a quarter on a lightly floured pastry cloth or board to fit pan; place in pan.
6. Spread a third of preserves mixture on dough in pan. Roll out a second quarter of dough into finger-thick strips on pastry board or cloth. Arrange strips to make an edge around pan, then a lattice over preserves. Press the tines of a fork around edge of dough to make a pretty pattern. Repeat with remaining pastry and another third of preserves mixture to make a second cake. Beat egg yolk with 1 teaspoon water in a cup and brush over pastry.
7. Bake in moderate oven (350°) 1 hour, 10 minutes, or until pastry is golden. Cool in pans on wire racks. Remove cakes from pans and fill lattice spaces with remaining preserves mixture. Sprinkle with 10X sugar and serve
2. Stir in eggs, almonds, 1/4 cup Kirsch, lemon rind and juice into mixture until mixture is well blended. Cover dough with plastic wrap and chill 1 hour, or until dough is firm.
3. Grease two 10-inch springform pans, or two 9x9x2-inch baking pans. Dust lightly with flour; tap out any excess.
4. Heat raspberry preserves, currant jelly and 2 tablespoons Kirsch or lemon juice until melted in a medium-size saucepan; cool to room temperature.
5. Divide dough into quarters. Roll out a quarter on a lightly floured pastry cloth or board to fit pan; place in pan.
6. Spread a third of preserves mixture on dough in pan. Roll out a second quarter of dough into finger-thick strips on pastry board or cloth. Arrange strips to make an edge around pan, then a lattice over preserves. Press the tines of a fork around edge of dough to make a pretty pattern. Repeat with remaining pastry and another third of preserves mixture to make a second cake. Beat egg yolk with 1 teaspoon water in a cup and brush over pastry.
7. Bake in moderate oven (350°) 1 hour, 10 minutes, or until pastry is golden. Cool in pans on wire racks. Remove cakes from pans and fill lattice spaces with remaining preserves mixture. Sprinkle with 10X sugar and serve
Chef
