With this Linzer torte, I wish you all a happy and peaceful 2017, filled with love, happiness, sweetness and renewed hope. May you all find fulfillment and joy in this crazy world. I am so happy to share some of my life with you through my blog. Thank you all for visiting and encouraging me with your comments and friendship. It is greatly appreciated.
My love to all of you.
It seems that I am crazy about nuts these days. It has become my go-to snack during the day. But most of all, I use them in baking as I often substitute nuts for flour. For weeks, I have been trying different recipes for Linzer torte, a cake that gets its name from the town of Linz in northern Austria. This lattice-topped torte, filled with jam and a crunchy nutty crust, is a delight for the taste buds. It’s a crumbly, nutty affair that can be eaten any time of the day. I finally chose an Austrian version from a baker who inherited the recipe from her mother. I also tried a recipe from a well-known American chef who used roasted almonds and powdered sugar. I am much happier with the recipe I am sharing with you. According to Wikipedia, Linzer torte is said to be the oldest cake in the world (a fact much debated around the dinner table). Although interesting, it is not necessarily a reason to bake it. I was drawn to this cookie-like torte because of its taste and texture. It does improve with age and you can make it three days ahead of time. In my humble opinion, it needs to be served with whipped cream. I made this torte for my girlfriend’s birthday party. I served small pieces with a good amount of whipped cream (someone whipped the cream by hand and it was so good). Every last crumb was eaten, and several people went back for seconds.
The only difficult part is making the lattice crust. I put the strips on (without putting them into a lattice pattern) because my crust was crumbly. Traditionally, this torte is made with red currant marmalade. I used seedless raspberry jam mixed with red currant jam in one of my tortes. In my final version, I used one cup of seedless raspberry fruit spread mixed with ¼ a cup of my strawberry jam to give it some extra flavor. I used Kerrygold butter. You need an 11-inch tart form with removable bottom. This is best served in smaller slices with a big slug of whipped cream. It will serve 12-14 people.
A happy and healthy New Year from Sunny Cove Beach
WELCOME TO SUNNY COVE CHEF
Thank you for visiting my blog. My two passions are cooking and traveling. Traveling exposes me to a wide variety of food and experiences. I walk around cities looking for markets, restaurants, bakeries, shops, you name it, and if it is related to food you will find me there, tasting, smelling, talking to vendors, and having a great time.