Lintsersky cake

Lintsersky cake

We will need these ingredients:
• 125 g ground almonds
• 125 g flour
• 125 g butter (softened and diced)
• 1 egg yolk
• 125 g of finely crystalline sugar
• 1 hour. L. fruit brandies
• pinch of ground cloves
• 1 hour. L. cinnamon
• chopped grated zest of lemon or lime
• 1 jar of raspberry or strawberry jam

Utensil:
• Silicone molds for Tartu diameter of 20.5 cm

Cooking method:

1 Take a large bowl, place all the ingredients (do not put jam). Mix all the dough. Rub the dough very thoroughly. You should now have a smooth soft dough. Then, from the resulting dough is necessary to form a ball. This ball of cling film wrap and 1 hour to put this ball in the fridge.

2 Cut the dough again, and a third place on the shelf of the refrigerator. Flatten the remaining dough into a circle and press it into shape for the tarte, distributing evenly over the bottom and sides and pressed well. Put in the fridge for 30 minutes.

3 Sformuyte of the remaining third ball of dough and place between two sheets of edible film. Roll into a circle slightly smaller diameter forms to Tartu. With the help of a plate cut a perfect circle, then cut into neat strips. Spread the chilled dough in the form of jam with a spatula and gently lay on top of the dough strip in the form of a mesh. Refrigerate the cake (30 minutes).

4 Preheat the oven to 180 ° C. Cake bake for 25-30 minutes. The dough is golden and crispy. Serve the cake warm or cold with cream.

About the dish:
For 6-8 people:
Preparation: 25-30 minutes
Oven temperature: 180 «C
Classic Austrian pie is only at first glance it seems an ordinary product with jam — a wonderful flavor and texture of the almond paste, flavored with cloves and cinnamon, turn it into a culinary masterpiece.

Origin lintserskogo cake:
Simple and unusually tasty pastries gets its name from the Austrian city of Linz. It is said that it is the oldest of the famous sweet pies in the world — his first printed recipe appeared in the 1690s. Often, instead of taking krasnosmorodinovoe jam jelly.

lintsersky-cake

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