Linzertorte – A Delightful Raspberry-infused Dessert
If you’re yearning to embark on a culinary journey and indulge in the creation of a heavenly dessert, LovewithRecipes.com presents an exquisite Linzertorte recipe that will undoubtedly elevate your baking skills. 🌟🍰
Preparation Overview:
Cook Time: PT45M
Prep Time: PT2H
Total Time: PT2H45M
Ingredients:
- 1 1/2 cups of all-purpose flour
- 1/8 teaspoon ground cloves
- 1/4 teaspoon cinnamon
- 1 cup sugar
- 1/2 cup unsalted butter
- 1 lemon, peel grated
- 1 cup ground raw almonds
- 2 raw egg yolks (mashed)
- 1 teaspoon vanilla extract
- 1 whole egg
- 2 cups raspberry jam
- Confectioners’ sugar for sprinkling
Nutritional Information (per serving – 1/8 of 9-inch torte):
- Calories: 618.4
- Fat: 32.9g
- Saturated Fat: 16.5g
- Cholesterol: 194.8mg
- Sodium: 37.4mg
- Carbohydrates: 74.7g
- Fiber: 2.8g
- Sugar: 42.4g
- Protein: 7.7g
Rating and Reviews:
- Aggregated Rating: ⭐⭐⭐⭐⭐ (5/5)
- Review Count: 1
Instructions:
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Sift and Mix: Begin by sifting together 1 1/2 cups of all-purpose flour, 1/8 teaspoon of ground cloves, and 1/4 teaspoon of cinnamon into a deep mixing bowl.
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Add Aromatic Ingredients: Introduce the delightful flavors with 1 cup of sugar, grated peel of 1 lemon, and 1 cup of ground raw almonds. Add in the mashed egg yolks.
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Incorporate Butter and Vanilla: With a wooden spoon, gracefully beat in 1/2 cup of unsalted butter and 1 teaspoon of vanilla extract until the mixture reaches a smooth and doughy consistency.
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Form and Refrigerate: Shape the dough into a ball, wrap it in waxed paper, and let it chill in the refrigerator for at least 1 hour or until it becomes firm.
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Prepare the Base: Take about 3/4 of the dough, leaving the rest refrigerated. Lightly butter a round cake pan, preferably spring-form. Press the dough into the pan to form a 1/4-inch thick shell.
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Spread Raspberry Jam: Spoon in 2 cups of raspberry jam, spreading it evenly with a spatula over the dough base.
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Create a Lattice Top: Roll out the remaining dough on a floured surface using a floured rolling pin. Cut 1/2 inch wide strips, with two of them measuring 9 inches long and the rest 8 inches. Lay them atop the raspberry jam in a lattice pattern.
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Seal and Coat: Run a knife around the sides of the pan and press the dough at the sides down to form a 1/4-inch border. Lightly beat a whole egg and cream, then coat the exposed pastry.
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Chill and Preheat: Refrigerate the torte for 1/2 hour. Meanwhile, preheat your oven to 350 degrees.
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Bake to Perfection: Place the torte in the preheated oven and let it bake for 45 to 50 minutes until it achieves a delightful, lightly browned appearance.
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Cool and Garnish: Allow the torte to cool for 5 minutes. As a finishing touch, sprinkle it with a generous amount of confectioners’ sugar, adding a sweet and aesthetically pleasing touch.
Savor the fruits of your labor as you cut into this divine Linzertorte, revealing the harmonious blend of spices, almond goodness, and the burst of raspberry flavor. This dessert, with its intricate lattice design, is not just a treat for your taste buds but a feast for your eyes as well. Share the joy and deliciousness with your loved ones, making each moment a celebration of culinary mastery! 🎂✨
