What is Linzer Torte?

Linzer Torte is a rich fruit and walnut dessert named for the Austrian city of Linz. It is assumed that it is one of the oldest desserts of its kind in Europe, with recipes dating back to the mid -16th century. This dessert commonly occurs across Austria and Germany, often in the form of large cakes that are cut into slices for administration; In other regions of the world, the personal Linzer tortes is much more common. In addition to being in bakeries, Linzer Torte can also be made at home. However, the bark is extremely short, which means it has a lot of shortening, such as butter or lard, and as a result the pastry is very crumbly and scaly. In addition, the pastry is mixed with underground nuts and spices, creating a very distinctive taste and traditionally nuts are sprinkled onto the upper part of Linzer Torte before baking. In a sense, Linzer Torte is almost like a rich fruit of amatics shortbread cookie.

The creation of Linzer Torte begins with the production or acquisition of good fruit canning. Are traditionally usedBerries, with seeds are an integral part of the Linzer Torte experience, but any kind of fruit reserve can be used technically. Once the cook has tasty canned foods, he can start making a bark.

In order to form the bark, half a cup of nuts, such as almonds, walnuts or hazelnuts, should be roasted, and then the crushed half of the flour is formed. Another cup of flour should be added to the mixture, along with enthusiasm of one lemon, a teaspoon of cinnamon, half a teaspoon of baking powder, a quarter of a teaspoon of salt and a pinch of ground cloves. Once this mixture is very combined, it should be added and processed by 14 tablespoons of butter without being able to melt.

As soon as the butter is thoroughly processed, almost sandy mixture, two egg yolks and a spoon of vanilla, and the dough should only be processed enough to pull it into the ball. Reworking causes thatThe dough turns rather glued, which is not desirable. Then the dough is cut in half and left to cool for at least half an hour.

One half of the dough can simply be pushed into the spring pan without being balanced, and then culminated in the preservation of the fruit. The second half of the dough will have to be balanced and cut into grid strips, which are carefully woven over the top of Linzer Torte. Slices of almonds or other nuts sprinkled around the edge before baking; Once the bark becomes golden brown, the Linzer Torte should be removed and left to cool before the pelvis is opened to remove the torte.