Torte: Austrian Linzer

By fsilver4

This is a fabulous authentic Austrian Torte that is truly a favorite of mine. It's easy, elegant and it doesn't have to be refrigerated until the evening is done.

Ingredients

• Crust:
• 1 3/4 cup sifted all-purpose flour
• 3/4 cup sugar
• 2 tsp dry cocoa powder
• 1 tsp baking powder
• 3/4 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/2 cup (l stick) butter, softened
• 1 egg, well beaten
• 1 cup whole blanched almonds, ground
• 2 tablespoon kirsch or cherry brandy
• 1/2 tsp grated lemon rind
• 2 tablespoon lemon juice
• Filling:
• 1 jar (10 oz) red raspberry jam
• powdered sugar

Details

Cooking time 50mins

Preparation

Step 1

Preheat oven 350*
Grease and flour a 10inch springform pan

Crust:

Sift flour, cocoa, baking powder, cinnamon and clove into a food processor. Add butter and pulse until the size of little peas. Add egg, ground almonds, kirsch, lemon rind and juice and process until mixture is well blended. Wrap and chill l hour or until dough gets firmer.

Cut dough in half. Spread the first half of the dough into the prepared springform pan. Spread about 1/2 cup of jam over dough. Sprinkle a pastry board lightly with flour and roll finger-thick strips of dough with second half of dough. Arrange strips, lattice-fashion, over preserves. Bake in moderate oven (350*) for 50 minutes, or until pastry is firm. Cool in pan on wire rack. Remove cake from pan. Fill lattices with additional raspberry jam, if you wish. Sprinkle with powdered sugar. Enjoy.