LINZERTORTE
/ LINZ CAKE
My mother and grandmother baked Linzertorte on a regular basis. The dough is easy to make. It is the assembling of the cake, that is tricky, because of the high butter content in the dough. It is pretty much a cookie dough, and has to be refrigerated again and again during the process of assembling the cake. It is called a cake but in the end it is a tart. My friend’s mother was an expert, making Linzertorte. The Linzertorte is wrapped up and stored up to 4 weeks before eating it. Storing it lets the wonderful fragrant aromas develop. The Linzertorte has a layer of raspberry jam in the middle and is topped with a lattice of the dough. Biting into it is crunchy and right away; you get the beautiful warm and rounded aroma of the spices, which then mingles with the sweet and acidic fruit flavors of the raspberry jam. It is often served with whipped cream. One time my friend’s mother made a Linzertorte just for us and we ate multiple slices of it with lots of whipped cream. It is a wonderful treat after a nice meal or in the afternoon with coffee or tea.
Ingredients
Organic white wheat flour, organic egg yolks, organic sugar, organic walnuts, organic allmonds, organic raspberry jam, Kirsch brandy, organic lemon zest, organic cinnamon, organic cardamon, organic cloves, baking powder.
