I bet you had given me for dead. In fact so much envy people who can write on your blog almost every day: I was two weeks from now I can not find even a moment to turn on the PC, and worse than ever to put a mess in the kitchen! What despair! Yet there are so many things that I would try my hand, one on the infamous Biedermeiertorte all of which I spoke so much, but at the moment is still just a dream. The occasion was last Sunday re: Maybe some of you will remember of course archeology and history of the Muslim Monday morning with breakfast or rather the appointment of 8. For those who had been absent, I and my colleagues on Monday morning at 8 we lecture note of Archaeology and Muslim, to cheer this appointment too early, rolling each carry a Dolcino to have breakfast together. Since they are not yet tired of the large Austro-Hungarian, today it was my turn, the class has caught the Linzer Torte! You will say ' But it is a tart, nothing more, nothing less!' but no ... then do the good, read the recipe comes from the usual big book of recipes in German and then I'll know!
Linzer Torte (22-24 cm in diameter)
250 g flour 00
250 g sugar 150 g almond powder (I also left a little piece of 'bigger)
100 g whole blanched almonds (you will need to decorate the perimeter of the cake)
1 / 2 teaspoon cinnamon 1 teaspoon of powdered
cloves
250 g butter 1 egg
200 g of jam berries (I I used to blueberries and rhubarb, but also a raspberry that's fine, just not too sweet)
butter and flour for the mold
icing sugar to decorate
with the flour, sugar, almond powder, cinnamon, cloves, butter and egg mixture to obtain a type velcemente pastry (remember that the more you work with your hands crust, more crumbly after baking loses), wrap in plastic wrap for food and leave in refrigerator for 30 minutes. Preheat oven to 180 degrees. Remove 3 / 4 of the dough and with the help of a rolling pin roll it out on a floured surface. The thickness is in fact anything you like: I do not like too thin, I would say that just over half an inch would be fine. Grease and flour the pan (I continue undeterred to use the ring) and coated with the paste. Spread the jam and finally obtained from the remaining dough strips an inch thick and arrange on grill. Trim the excess dough and decorate with whole almonds. Bake for about 45 minutes. Remove from oven, cool and dust with icing sugar. It seems to be liked and to this end is important! Who knows next Monday ahead of us!
Kisses to all !!!!!
Linzer Torte (22-24 cm in diameter)
250 g flour 00
250 g sugar 150 g almond powder (I also left a little piece of 'bigger)
100 g whole blanched almonds (you will need to decorate the perimeter of the cake)
1 / 2 teaspoon cinnamon 1 teaspoon of powdered
cloves
250 g butter 1 egg
200 g of jam berries (I I used to blueberries and rhubarb, but also a raspberry that's fine, just not too sweet)
butter and flour for the mold
icing sugar to decorate
with the flour, sugar, almond powder, cinnamon, cloves, butter and egg mixture to obtain a type velcemente pastry (remember that the more you work with your hands crust, more crumbly after baking loses), wrap in plastic wrap for food and leave in refrigerator for 30 minutes. Preheat oven to 180 degrees. Remove 3 / 4 of the dough and with the help of a rolling pin roll it out on a floured surface. The thickness is in fact anything you like: I do not like too thin, I would say that just over half an inch would be fine. Grease and flour the pan (I continue undeterred to use the ring) and coated with the paste. Spread the jam and finally obtained from the remaining dough strips an inch thick and arrange on grill. Trim the excess dough and decorate with whole almonds. Bake for about 45 minutes. Remove from oven, cool and dust with icing sugar. It seems to be liked and to this end is important! Who knows next Monday ahead of us!
Kisses to all !!!!!
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