Here is a collection of yummy recipes that I have cooked, discovered, created, or learned from Silke and Corvin! Enjoy!
Recipes!!!
Today seemed like a fun day to do some more baking, so Samuel, Helga, and I decided to make Linzer Torte, Corvin´s favorite cake! It was really simple to bake...the hardest part was making sure the lattice lined up right.
I would definitely recommend this! It´s wonderful, and quite quick. :)
Enjoy!
Linzer Torte
(about 12 pieces)
To bake this cake, you do need a spring-form tin.
Preparation time: 30 minutes
Baking time: 30 minutes
For the Shortcrust Pastry:
2 1/4 plain (all-purpose) flour
5/8 cup sugar
3 drops vanilla in 1 tablespoon sugar
1 drop almond essence
1 pinch ground cloves
1 level teaspoon ground cinnamon
1 medium egg
white of 1 medium egg
5/8 cup butter or margarine
3 1/2 oz. ground, unblanched almonds
For the Topping:
3 1/2 oz Raspberry preserve (or other flavors if Raspberry is not a favorite)
end
For the Spread:
yolk of 1 medium egg
1 teaspoon milk
1. To make the dough, mix together the flour and baking powder, sift into a mixing bowl and add the other ingredients for the dough. Stir with a hand mixer with kneading attachment, first briefly at the lowest setting, than at the highest setting until the dough is formed. Then roll it into a ball using your hands. Wrap the dough in cling-film and refrigerate for about 30 minutes. Meanwhile, preheat the oven and grease the base of the spring-form tin. (I would turn the bottom ring over...the cake slides off better from the other side. :))
2. Roll out about 2/3 of the dough to make a circle the size of the spring-form tin, and cut out 16-20 strips from it using a fluted pastry cutting wheel. Roll out the rest of the dough, line the base of the spring-form tin and put the ring around the spring-form tin base again.
3. For the topping, cover the base with the jam. (If the dough reaches only the end of the bottom ring, leave about 3/8ths of an inch free of jam along the side.) Arrange the strip of dough in a lattice pattern. Beat together the egg yolk and milk, coat the strips of dough with it and put the mould in the oven.
Top/bottom heat: about 350*F
Fan oven 325*F
Gas Mark 4 (preheated)
Baking time: about 30 minutes
4. Remove the ring, loosen the torte from the spring-form tin base without taking it off, and put it on a wire rack to cool down.
Monday, September 4, 2006
Linzer Torte :)
