Linzer Torte 2

. Last year I posted a faux red currant jam recipe using cranberries and pomegranate juice. It became one of my favorite jams. I already have a recipe for Linzer Torte on my blog, but I decided to add an additional one. It is slightly different, but I am posting it because I can freeze the dough and make small tortes quickly. I have the jam and the dough available whenever I need a special treat, and can be creative with the recipe. Over the last two years, I  have made this Linzer Torte in many different variations. 

After reading the book, Lessons in Chemistry, ​(and watching the series on TV), I am not surprised that this recipe has some scientific components that allows the dough to be frozen without losing its taste. The recipe is from the same book as the cranberry jam, Baking at the 20th Century Cafe by Michelle Polzine.

These decorations are supposed to be wine bottles!

Even though I am not a cake decorator, I enjoy playing with different tart sizes and cookie cutters. My husband loved the torte I made for him with a wine bottle cookie cutter and two different jams. Talking about jams, my apricot jam was delicious on the torte. If you decide to make this, try your favorite jam. 

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 Ingredients:

I coarsely grind skinless toasted almonds in a food processor. (The original recipe uses almond flour). I often skip the egg wash and sugar coating. You can use different jams or marmalades if you don’t have red currant or cranberry jam. I used apricot jam for one torte and it was delicious.

1 ½ cup (248g) all-purpose flour
1 ½ tsp. cocoa powder
1 tsp. cinnamon
½ tsp. salt
1 cup ground almonds 
18 TBS (250g) soft unsalted butter 
½ cup (150g) plus 1 TBS sugar
grated zest of 1 lemon
2 large eggs, hard-boiled 
1 egg, beaten for egg wash
2 tsp. sugar for dusting
about 2 cups of jam for the filling

Directions:
Preheat the oven to 325˚ degrees Fahrenheit. 
Generously butter or spray whatever tart pan you use. 

In a medium bowl, sift together, flour, cocoa powder, cinnamon and salt. Add the ground almonds.

Using an electric mixer or a stand-up mixer with a paddle attachment, cream the butter, sugar, and lemon zest for about 3 minutes on medium speed until fluffy. Remove yolks from the hard-boiled eggs and press through a fine-mesh sieve. Save the whites. Add yolks to the butter and mix on medium speed for about 30 seconds. Add dry ingredients all at once and pulse until dough becomes  homogeneous. 

Divide  the dough into 4 rectangular pieces, cover tightly in plastic wrap and freeze until you are ready to use it. If you want to make one torte, use my other recipe. I have used different tart pans for the torte (or is it a torte pan for a tart?). I have a rectangular one that I like to use. Partially defrost the dough, then press the dough into the tart form and freeze for about 5 minutes. Spoon the jam into the tart and decorate the top with whatever decoration you choose (made out of dough). If you like, brush the top with the egg wash and sprinkle with sugar. Bake in a preheated oven until the filling in the center bubbles. The baking time depends on the size of the tortes (30 to 45 minutes).  Cool the torte on a rack and transfer to a serving plate. The dough tends to be a little crumbly. 
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Guten Appetit!
Recipe  from Baking at the 20th Century Cafe by Michelle Polzine
Posted by ©Sunnycovechef.com
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     Here is the recipe for my cranberry-pomegranate jam.
​Click here for the recipe

This is the original recipe for the Austrian Linzer Torte that  I posted in 2016
​ Click here for the recipe.

This is my version of one of my favorite German dishes. I made it for some of my friends a couple of weeks ago, and they seem to like it.
​​Click here for the recipe.