Wednesday, February 11, 2009

Fresh Raspberry Linzertorte - Contributed by Aarti and Vivek



My Sister in law loves to bake and loves to explore new recipes. This time it was my Brother in law who tried his hand on baking and guess what he baked this lovely Fresh Raspberry Linzertorte for her birthday. It Looks yummy and easy as well.

Dough:

1.5 cups Bleached all-purpose flour
1 cup Blanched almonds (ground)
3/4 cup granulated sugar
1/4 teaspoons ground cloves
1 teaspoon baking powder
12 tablespoons (1.5 sticks) unsalted butter
1 egg plus 1 egg yolk
1 teaspoon grated lemon zest
1 teaspoon vanilla extract

Finishing:

1/3 cup raspberry preserves
2 baskets raspberries (substitute with strawberries or a mix of both)
1/2 cup toasted sliced almonds
Confectioner's sugar for dusting

One 9-inch springform or 2-inch deep layer pan buttered and lined with a disk of parchment of wax paper.

Makes 1 9-inch cake, about 8 servings

1. Pre-heat the over at 350F.

2. To make the dough, mix all the dry ingredients in a bowl. Rub in the butter finely by hand. In a small bowl, whisk the egg and yolk together with the lemon zest and vanilla extract and stir into the dough with a fork- the dough will be very soft.

3. Spread two thirds of the dough evenly in the pan. Place the remaining dough in a pastry bag fitted with a 1/2-inch plain tube and pipe a border of dots around the edge. (Or, place the remaining dough into a ziploc bag, cut a small hole on one corner and squeeze out dots or a continuous line as a border on the surface of the spread dough).

4. Bake for 25 to 30 minutes, until the cake is well colored and firm but not dry. Cool in the pan, unmould and slide or invert onto a platter.

5. To finish, spread the preserves on top of the cooled cake, avoiding the dots/border. Arrange the raspberries on the preserves (I like making a circle on the outer edge with raspberries and filling up the middle with sliced strawberries). Decorate the edge with almonds (optional) and dust lightly with confectioner's sugar.

Serving: Can be served with whipped cream.

Storage: Can be stored at room temperature for sevral hours. The cake base may be refrigerated for sevral days or frozen for months.

Hint: Avoid having the butter too soft or overmixing and melting it - or the baked cake will have a tough rather than a tender texture.

2 comments:

  1. Looks nice! As much as I love baking, it scares me, all the calories that go in. So I've been requested not to bake often, lol... Otherwise I had planned to bake for Valentine's Day. It's so wonderful to bake with all the ingredients you get here... fun too.

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