APRICOT ALMOND LINZERTORTE
Provided by Paul Grimes
Categories Ginger Dessert Bake Dried Fruit Almond Brandy Clove Potluck Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 20
Steps:
- Make pastry:
- Pulse toasted almonds and sugar in a food processor until nuts are finely ground. Sift together flour, salt, cinnamon, ginger, and cloves into a bowl, then add to ground nuts in processor and pulse to combine.
- Lightly beat yolks, extracts, and zest in a small bowl with a fork. Add to food processor along with butter, then pulse until dough forms a ball. Form one third of dough into a disk, then roll out between 2 sheets of plastic wrap into a 10-inch round. Transfer to a baking sheet and chill until firm, about 10 minutes. Roll out remaining dough between 2 sheets of plastic wrap into a 12-inch round, then transfer to another baking sheet and chill until firm, about 10 minutes.
- Make filling:
- Simmer water, sugar, brandy, and apricots in a small saucepan, uncovered, stirring occasionally, until apricots are tender and liquid is syrupy, 15 to 20 minutes. Transfer mixture to cleaned food processor and pulse until almost smooth. Spread mixture onto a plate and chill 15 minutes.
- Bake torte:
- Preheat oven to 350°F with rack in middle.
- Remove bottom of springform pan and invert, then lock on side. Remove larger dough round from refrigerator and peel off top layer of plastic wrap, then invert round into pan (pastry will break in spots). Press dough evenly onto bottom, then discard plastic. Fold in edge of dough and press 1/2 inch up side of pan (side will be thicker than bottom). Press gently to close any cracks.
- Bake pastry until lightly browned, about 20 minutes, then cool completely on a rack, about 30 minutes. (Dough will puff up as it bakes but will settle as it cools.)
- Spread filling into crust with an offset spatula or back of a spoon.
- Peel top layer of plastic wrap from smaller dough round, then cut round into 1/2-inch-wide strips. (Chill strips again if necessary.) Arrange half of strips over filling about 1 inch apart, pressing ends onto edge of torte. Arrange remaining strips across first strips to form a simple lattice. Press edges together with your fingertips.
- Bake until top is browned, 40 to 50 minutes. Cool completely, about 2 hours.
- Before serving, remove side of pan and dust edge of torte with confectioners sugar.
ALMOND TORTE
Reduced-fat sour cream, egg whites and applesauce lighten up this gorgeous almond torte. A creamy custard filling lends richness. -Kathy Olsen, Marlborough, New Hampshire
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 20
Steps:
- In a double boiler or metal bowl over simmering water, constantly whisk the sugar, cornstarch, sour cream and egg yolks until mixture reaches 160° or is thick enough to coat the back of a spoon. , Remove from the heat; stir in butter and extracts until blended. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line two 8-in. round baking pans with waxed paper. Coat sides and paper with cooking spray; sprinkle with flour and set aside., In a large bowl, beat butter and 1/2 cup sugar until blended, about 2 minutes. Add egg yolks; mix well. Beat in the milk, applesauce and vanilla (mixture may appear curdled). Combine the flour, baking powder and salt; add to butter mixture. Transfer to prepared pans; set aside., Using clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over batter; sprinkle with almonds and cinnamon., Bake at 350° for 25-30 minutes or until meringue is lightly browned. Cool in pans on wire racks for 10 minutes (meringue will crack). Loosen edges of cakes from pans with a knife. Using 2 large spatulas, carefully remove 1 cake to a serving plate, meringue side up; remove remaining cake to a wire rack, meringue side up. Cool cakes completely., Carefully spread custard over cake on serving plate; top with remaining cake. Store in the refrigerator.
Nutrition Facts : Calories 215 calories, Fat 8g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 99mg sodium, Carbohydrate 32g carbohydrate (24g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
AUSTRIAN LINZER TORTE
This recipe for an authentic Austrian Linzertorte is from my mother who grew up in Linz and still lives there. She always bakes the torte 3 days ahead because it develops its real flavor over a few days.
Provided by westcoastgirl
Categories World Cuisine Recipes European Austrian
Time P3DT2h10m
Yield 12
Number Of Ingredients 9
Steps:
- Place flour, ground almonds, sugar, baking powder, cinnamon, and cloves on a clean work surface. Add butter and 2 egg yolks; knead quickly to form a smooth dough. Wrap dough in plastic wrap and refrigerate for 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch springform pan with remaining 1 tablespoon butter.
- Press 2/3 of the dough evenly in the pan so that the entire bottom is covered. Spread red currant jam on top. Divide remaining dough into several pieces and roll into 1/3-inch strands between your fingertips. Arrange the strips over the jam in a neat lattice pattern. Place the last strip along the sides of the pan to form a rim.
- Beat remaining 2 egg yolks and brush over the lattice and rim, taking care not to splash onto the jam.
- Bake in the preheated oven until golden brown, about 45 minutes. Watch carefully towards the end of the baking time to make sure the torte does not turn too dark. Let cool and remove gently from the pan. Store for at least 3 days in a cool place before serving.
Nutrition Facts : Calories 473.1 calories, Carbohydrate 48 g, Cholesterol 114 mg, Fat 29.2 g, Fiber 2.8 g, Protein 7.6 g, SaturatedFat 12.3 g, Sodium 46.1 mg, Sugar 27.7 g
AUSTRIAN ALMOND TORTE (MALAKOFF-TORTE)
I received this in an email but have not yet tried it. I visited Austria several years ago, and did, of course try the desserts, which were fabulous. I am sure that this is no exception, especially if you love almonds! So, put on a Mozart opera and enjoy! Chill time is included in cooking time (there is no actual "cooking" that goes on here.)
Provided by spatchcock
Categories Dessert
Time 12h35m
Yield 6-12 serving(s)
Number Of Ingredients 10
Steps:
- Beat the butter, egg yolks, and sugar until light and fluffy.
- Stir in the ground almonds, cream, and optional rum.
- Dip the ladyfingers in the milk and cover the bottom of a 9-inch (23 cm) springform pan with them.
- (Note: Wrap the outside of the springform pan with aluminum foil and secure with a piece of string to prevent leakage.) Spread 1/3 of the almond mixture over the ladyfingers.
- Repeat with alternating layers of ladyfingers and almond mixture, ending with a layer of ladyfingers.
- Wrap tightly in plastic wrap or aluminum foil, place a heavy plate or cutting board on top, and refrigerate overnight.
- To serve, run a thin knife blade around the inside of the pan before releasing the spring.
- Press toasted slivered almonds around the side of the torte and top with powdered sugar or whipped cream.
AUSTRIAN HAZELNUT TORTE
This unusual but delicious flourless torte has a distinctive nutty flavor with a hint of orange. Its luscious cream filling and topping is accented with citrus.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 10-12 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, beat egg yolks and sugar until light lemon-colored. Stir in the chopped hazelnuts, bread crumbs and orange juice. , In another bowl, beat egg whites and salt until stiff peaks form; fold into hazelnut mixture. , Spoon into a greased 9-in. springform pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Cut cake horizontally into two layers. Place bottom layer on a serving plate; top with half of the whipped cream. Top with remaining layer and whipped cream. Garnish with halved hazelnuts if desired.
Nutrition Facts : Calories 258 calories, Fat 16g fat (6g saturated fat), Cholesterol 134mg cholesterol, Sodium 122mg sodium, Carbohydrate 24g carbohydrate (18g sugars, Fiber 1g fiber), Protein 6g protein.
AUSTRIAN WALNUT TORTE WITH COFFEE WHIPPED CREAM
This lovely dessert would have been the featured pastry at "Jause" --a lovely old German/Austrian custom of pausing in the afternoon for cake and coffee and conversation. Prep time does not include time for cooling the torte layers.
Provided by Chef Kate
Categories Dessert
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Butter 3 Nine inch round cake pan and line the bottom of each one with a round of buttered parchment paper.
- Dust the pans with flour and shake out any excess.
- Preheat oven to 350°F.
- In a bowl with an electric mixer, beat the egg yolks with 3/4 cup of granulated sugar until the mixture is doubled in volume and forms a ribbon when the beaters are lifted (about 5 minutes).
- In a food processor or blender, pulse the walnuts with the remaining 2 tablespoons of sugar until ground fine.
- Add the walnuts, the bread crumbs, the coffee and the rum to the yolks and fold gently.
- In another bowl, with clean beaters, beat the egg white just to stiff peaks.
- Gently and gradually fold the whites into the yolk mixture.
- Divide the batter among the three cake pans, spreading it evenly and giving each cake pan a good thump against the counter to make sure there are no air bubbles.
- Bake the layers 20 to 25 minutes, or until the sides pull away from the pans and the tops spring back when pressed gently.
- Cool in pans on racks for ten minutes.
- Run a sharp knife round the sides of the layers and carefully invert the layers onto the racks.
- Remove and discard parchment paper and allow layers to cool completely.
- Make the Coffee Whipped Cream:.
- In a large, chilled bowl, stir together 3 tablespoons of the cold heavy cream and the instant coffee until coffee is dissolved.
- Add remaining cream and confectioner's sugar and beat until cream forms stiff peaks.
- This will provide enough whipped cream to fill the two layers and to garnish the top.
- You can place the cream for the top in a pastry bag and decorate the top with rosettes.
- Garnish with the toasted walnut halves.
AUSTRIAN ALMOND TORTE
Number Of Ingredients 23
Steps:
- 1. Heat oven to 350°. Cover bottom of a 9-inch springform pan with aluminum foil, tucking ends under bottom. Insert in pan. Grease bottom and inside of pan.2. To make cake, mix flour, cocoa, baking powder, and salt. Beat egg whites in a small bowl with electric mixer until stiff peaks form when beaters are lifted. Beat butter and sugar in a large bowl until fluffy. Add egg yolks, one at a time, beating well after each addition. On low speed, beat in milk, vanilla, and almond extract (mixture will look curdled). Beat in flour mixture, then nuts. By hand, gently fold in beaten egg whites until no white streaks remain. Spread evenly in prepared pan. Bake 55 to 60 minutes until cake begins to pull away from side of pan and a toothpick inserted 1 inch from edge comes out clean. Cool 10 minutes on a wire rack. Loosen cake from outer ring of pan with a sharp knife. Remove ring. Cool cake completely. Invert cake onto a flat serving plate. Remove bottom of pan. Brush excess crumbs from cake. If not using immediately, wrap in aluminum foil to prevent drying.3. To make glaze, melt chocolate and butter in a small saucepan overlow heat. Remove from heat. Beat in milk and corn syrup until smooth and glossy. Quickly spread warm glaze over top and side of cake. Let stand until set, about 45 minutes.4. To decorate cake, rinse and hull strawberries. Let dry, stem-side down, on paper towels. Arrange berries, stem-side down, on top of cake. In a small saucepan, stir water and cornstarch until dissolved. Stir in preserves and food color. Bring to a boil over low heat. Cook and stir 1 to 2 minutes until shiny and slightly thickened. Press mixture through a sieve with a rubber scraper to remove pulp. Cool slightly. Spoon a small amount of glaze over each berry, allowing some of the glaze to drizzle down side of cake. Let stand until set, about 30 minutes. Cut into wedges with a serrated knife.
Nutrition Facts : Nutritional Facts Serves
AUSTRIAN STRAWBERRY TORTE
This elegant looking fruit torte is one of the recipes that a family member brought back after a stay in Germany, where strawberry season sees these cakes in all the bakeries and cafes. Thanks to her grandmother we enjoy this marvellous dessert that never fails to please. In the off season I drain canned peaches and arrange the slices making for a impressive looking dessert when fresh strawberries are not available. The original recipe calls for a package of Oetker glaze which I am not finding this past while - any of the clear fruit glaze mixes will work.
Provided by Gerry
Categories Dessert
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350, grease flan pan, flour to keep from sticking - I use cooking spray to grease pan.
- Beat sugar and eggs until fluffy, add butter, salt, baking powder, and vanilla - mix well.
- Alternately add flour and milk.
- Spread into a flan pan, bake for 35 - 40 minutes or until edges begin to pull away from the sides of the pan and centre is firm to the touch.
- Carefully remove from pan, cool on cake rack,when cool place cake on your special serving platter, ice bottom lightly using just enough to seal the cake, give it a few minutes to dry before adding the fruit.
- Arrange strawberries ( I cut the strawberries in half arranging concentrically starting at the edge - for variation make a 'strawberry flower' in the centre using about five strawberry halves then arrange the rest of the berries around to the edge) you may go with halving, slicing or whole berries when arranging your fruit - whatever works best for you .
- Prepare glaze according to directions cooling slightly and pour over.
Nutrition Facts : Calories 271.3, Fat 10.1, SaturatedFat 5.8, Cholesterol 76, Sodium 296.6, Carbohydrate 41.5, Fiber 2.2, Sugar 22.9, Protein 4.9
APRICOT AND ALMOND TORTE
This is so easy and SO delicious. It's best made with fresh apricots (though in a pinch I have used tinned apricot halves, well-drained). I have lost count of how often I have made this, and of how many people have complemented me on it!
Provided by KiwiHil
Categories Dessert
Time 55m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oven to 190C/fan 170°C Brush a shallow loose-bottom tart tin with some of the melted butter.
- Blend the almond base ingredients together in a mixer or food processor until smooth and creamy. Spread out evenly in the tin.
- Arrange the apricots on top, cut-side up, and sprinkle the top with the almonds.
- Sprinkle the remaining melted butter on top of the almonds, then sprinkle on the sugar.
- Bake for 40-50 minutes until the base is risen and cooked. Leave in the tin for 5 minutes before removing.
Nutrition Facts : Calories 477.6, Fat 37.1, SaturatedFat 13.8, Cholesterol 103.6, Sodium 257.7, Carbohydrate 31.1, Fiber 5.1, Sugar 20.7, Protein 10.1
SACHER TORTE
A traditional Austrian torte. The original Sacher-Torte has been famous since 1832 and the original recipe a well-kept secret. I have not yet tried this recipe made with gluten free flour. Best made with good quality dark chocolate
Provided by Jubes
Categories Dessert
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to moderately 160°C (325F.).
- Grease a deep 23 cm round cake pan. Line the base with a good baking paper.
- Combine the chocolate and water in a small saucepan. stir over a low heat until the chocolate is melted. Cool. (you can use the microwave for this step. Be very careful not to overcook the chocolate).
- Using an electric mixer, beat the butter and sugar until well combined. Beat in the eggs, one at a time, beating well between addition.
- Stir in sifted flour, almond meal and cocoa.
- Stir in the chocolate mixture.
- Pour the mixture into the prepared pan and bake for about 70 minutes.
- When cooked allow the cake to stand in the tin for 5 minutes before turning out onto a wire rack to cool.
- When the cake has cooled, split the cake in half. Sandwich together with the apricot jam.
- Return the cake to the wire rack and cover the entire cake wiith a thin layer of ganache. Work the ganache over the cake quickly before it has time to set.
- To make the ganache: heat the chocolate and cream in a double saucepan or in a heatproof bowl over a saucepan of simmering water. Stir until the chocolate has melted. Strain the ganache before spreading over the cake.
- Decorate: the torte is traditionally decorated by writing, in chocolate, the word "Sacher" a top of the cake.
Nutrition Facts : Calories 441.4, Fat 31.3, SaturatedFat 18, Cholesterol 89.9, Sodium 233.5, Carbohydrate 44.8, Fiber 6.3, Sugar 23.9, Protein 8
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