![]() Spread ½ cup of jam on top of the base of the cake. Take the finished dough log and place it around the edge of the base. This is done by rolling the dough on a floured surface, preferably a cutting board, with either your fingers or an offset icing spatula. Take about ¼ cup of dough and roll it to form a log that is ⅜ inch in diameter and about 8 to 10 inches long. Use each portion to make a lattice for the two pastries. Take the third portion of dough and divide it into two portions. ![]() Pro Tip: If the dough is too soft, place it in a covered bowl in the refrigerator for 30 minutes. Dip an offset icing spatula into cold water and smooth the top of the dough.Press one portion of dough into the bottom of one well-greased and parchment-lined 8-inch cake pan.Pro tip: To ensure that you have three identical amounts, weigh them using a kitchen scale. Divide the dough into three equal portions.Make the base of the torte Step 1 Step 2 Step 3 Last, add the flour, baking powder, and hazelnuts.Next, add one egg, spices, and rum if you are using it.Cream the butter and sugar until light and fluffy.Note: This Linzer Torte recipe makes two 8-inch cakes. When I add rum, I like to use Myers's Rum, which is a dark rum. However, the Linzer Torte tastes great without it. Rum-(Optional)-Rum adds flavor to the torte.Since it is sensitive to moisture, it usually lasts between 6 months to 1 year. Baking powder-Be sure to check the expiration date of your baking powder.I prefer to use raspberry jam with seeds. Red Raspberry Jam (preserves)-Use the jam for the filling.Be careful not to use more than 1 teaspoon of cloves, or the torte will taste bitter. This amount is more than typical recipes, but the increased amount is critical for the taste. You will need to use the full amount of cinnamon, 1 ½ tablespoons. Cinnamon and cloves-These spices are essential to the torte.Two eggs are required one for the pastry and an egg wash is made with the second egg. I would not recommend using salted butter because the torte will taste salty. Do not substitute a different type of sugar. Sugar-Granulated sugar is best for this pastry.To make it gluten-free, substitute it with good quality gluten-free flour such as Bob's Red Mill or King Arthur. Flour-Use all-purpose flour to make the Linzer Torte.If you use almonds, I recommend using raw almonds. ![]() Usually, I use roasted hazelnuts, but the torte is delicious if you use raw hazelnuts.
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