posted by SueFreeman 03-06-101 1:39 PM
This German "company cake" is similar to a large, jam-filled cookie. It is very dense and rich, so serve it in small wedges.
Linzer Torte
1 cup (250 ml) sugar
3/4 cup (180 ml) butter
1 tsp (5 ml) grated lemon rind
2 eggs
1 cup (250 ml) all-purpose four, sifted
1 cup (250 ml) blanched almonds, pulverized in an electric blender or food processor
1 Tbs (15 ml) cocoa
1/2 tsp (2 ml) cinnamon
1/4 tsp (1 ml) ground cloves
1/4 tsp (1 ml) salt
1 cup (250 ml) raspberry jam, or flavor of your choice
Cream the sugar and butter together until light and fluffy. Add the lemon rind and beat in the eggs, one at a time. Stir in the flour, pulverized almonds, cocoa, cinnamon, cloves, and salt. Pat half the dough into the bottom of a 9-inch (23 cm) round cake pan.
Using some of the remaining dough, form a rim around the inside of the cake pan about 1/4 inch (5
mm) high. Fill the resulting "shell" with the raspberry preserves. Roll out the remaining dough (you may need to refrigerate it first) and cut into strips. Form a lattice over the pie with the strips of dough.
Bake in a preheated 325F (160C) oven for 50 minutes. If desired, additional jam may be used to fill the
spaces in the lattice before serving.
Serves 8 to 12.
Bon appetit from the Chef and staff at World Wide Recipes