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Receta Linzer Torte
by Global Cookbook

Linzer Torte
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  Raciónes: 12

Ingredientes

  • 1 1/2 c. All-purpose flour
  • 1 c. Grnd, blanched almonds
  • 3/4 c. Sugar
  • 1/4 tsp Grnd cloves
  • 1 tsp Baking pwdr
  • 3/4 c. Butter
  • 1 tsp Grated lemon zest
  • 1 tsp Vanilla extract
  • 1 x Egg
  • 1 x Egg yolk
  • 1/3 c. Raspberry preserves
  • 2 x Baskets fresh raspberries
  • 1/3 c. Toasted, sliced almonds Confectioners' sugar
  • 1 lb Cream cheese room temperature
  • 1/4 c. Sugar
  • 1 tsp Vanilla extract
  • 1 tsp Grated lemon zest
  • 2 x Large eggs
  • 2 x Egg yolks
  • 1/2 c. Cream

Direcciones

  1. FOR THE LINZER DOUGH: Preheat oven to 350F with rack in center. Mix all the dry ingredients in a bowl. Rub in butter finely by hand. Whisk lemon zest and vanilla with egg and yolk and stir into dough with a fork-the dough will be very soft. Butter a 12-inch tart pan with removable bottom. Spread dough proportionately in the pan, spreading it thicker at the edge to create the side wall of the tart shell. For raspberry version, bake about 25 min, till well risen and hard. Cold in pan on a rack. RASPBERRY FILLING: Spread the preserves in the tart shell and arrange the raspberries on the preserves.
  2. Edge with the almonds and dust lightly with the confectioners' sugar.
  3. CHEESE VARIATION: Don't bake shell. Beat cream cheese with a hand mixer set at medium speed or possibly with a heavy-duty mixer fitted with the paddle. Beat in sugar and continue beating till smooth, adding remaining ingredients in order, scraping bowl and beater(s) often. Pour into unbaked Linzer shell, above. Bake about 30 min. Cold and finish with jam and raspberries, if you like, or possibly leave plain.