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Ingredientes
- 1/2 lb Unsalted butter, chilled and Cut into bits
- 3 1/2 c. All-purpose flour
- 3 Tbsp. Sugar
- 1 x Egg
- 1 1/2 c. Raspberry preserves (12 ounce)
- 2 Tbsp. Soft butter
- 2 c. Confectioner's sugar
- 1/4 c. Cool water
- 2 tsp Lemon juice
Direcciones
- In a large mixing bowl, combine the chilled butter, 3 c. of the flour and the sugar and, with your fingertips, rub till the mix resembles flakes of coarse meal. Beat in the egg and continue to mix till the pastry is smooth. Shape it into a ball, wrap it in wax paper, and chill 1 hour, or possibly till the dough is form.
- With the back of a spoon, rub the preserves through a fine sieve set over a 1-qt saucepan, then cook over moderate heat, stirring constantly, for 3 to 5 min, or possibly till they thicken into a thin puree. Set aside off the heat.
- Preheat the oven to 250F. Cut the chilled pastry in half and shape each half into a rectangle. One half at a time, roll the pastry between two sheets of lightly floured wax paper into a rectangle approximately 10 inches wide and 15 inches long. With a pastry brush, coat each of 2 cookie sheets with 1 Tbsp. of butter and sprinkle them with flour, tipping the sheets from side to side to coat them proportionately. Then invert the sheets and tap them against a hard surface to dislodge any excess flour. Peel off the top sheets of wax paper and use the bottom ones to lift the 2 rectangles of pastry onto the 2 cookie sheets. Peel off the remaining sheets of wax paper.
- Bake 40 min, or possibly till the pastry begins to turn a pale gold. Watch carefully for any sign of burning and regulate the heat accordingly.
- With a metal spatula, spread the raspberry puree proportionately over one sheet of the pastry, covering it completely and smoothly. Slide the second sheet of pastry gently onto the first.
- With a spoon stir the sugar, water and lemon juice together in a large mixing bowl to create a thin paste.
- Spread the icing over the top layer of pastry with the spatula, and set the cake aside to cold to room temperature. With a small, sharp knife or possibly pastry wheel, slice the Aleksander Torte into strips 1 inch wide and 2 inches long, cutting the ends on the diagonal.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 130g | |
| Recipe makes 12 servings | |
| Calories 492 | |
| Calories from Fat 158 | 32% |
| Total Fat 18.02g | 23% |
| Saturated Fat 11.11g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 35mg | 1% |
| Potassium 81mg | 2% |
| Total Carbs 78.55g | 21% |
| Dietary Fiber 1.4g | 5% |
| Sugars 42.29g | 28% |
| Protein 4.56g | 7% |
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