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Austrian Linzer Torte (奧地利 林茲果醬塔)

Talking about Austria, what’s coming to your mind? Red Bull? Arnold Schwarzenegger? Ever heard of “Linzer Torte”? It doesn’t give you wings, neither can it protect you from crazy machines from the future, but boy - it tastes great in winter!

Austrian Linzer Torte


Ingredients

  • 150 g plain flour (面粉)
  • 120 g caster sugar (白沙糖)
  • 150 g ground hazelnuts (榛子)
  • 130 g unsaltet butter (黄油)
  • 1 teaspoon ground cinnamon (褐土)
  • 1 glass of raspberry or blackcurrant jam (水果酱)

Preparation

Sift flour into a large bowl. Using a spoon, stir in the sugar, hazelnuts and cinnamon. Rub in the butter using just your fingertips until the mixture resembles breadcrumbs. Gather together into a ball and refridgerate for 1 hour.

Sift flour into large bowl, mix with hazelnuts, sugar and cinnamon Rub in the butter using your fingertips Gather together into a ball

Roll out about half of the pastry large enough to cover the base of a 24 cm baking tin.

Use about half of the pastry Roll out to cover base Cut any excess

Use some pastry to bring up a border of about 1cm in height. Spread the jam onto the pastry.

Bring up a border of about 1cm in height Spread jam onto the pastry Finished cake base

Preheat the oven to moderate 180 degrees C. Roll the remaining pastry to a rectangle, about 10×20 cm. Using a sharp knife, cut into long 1cm strips and use to cover the pastry. Bake for 45 minutes. Turn off the oven and leave the pastry to dry in oven. Wrap in metal foil and store in a cool and dry place for some days.

Cut into long 1cm strips... ...and use to cover the pastry Bake for 45 minutes at 180 degrees C

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