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Mrs. Steidel S Linzer Torte

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  Unbleached all purpose flour 3 Cup (48 tbs)
  Unsweetened cocoa powder 2 Tablespoon (Not A Mix)
  Baking powder 2 Teaspoon
  Ground cinnamon 1 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Ground cloves 1⁄2 Teaspoon
  Sweet butter/Margarine 1 Cup (16 tbs) (2 Sticks)
  Eggs 2 , beaten
  Almonds 6 Ounce, ground (1 Package)
  Lemon 1 , juiced
  Lemon rind 1
  Red raspberry preserves 12 Ounce (1 Jar)
  Red currant jelly 12 Ounce (1 Jar)
  Kirsch/Lemon juice 2 Tablespoon
  Egg yolk 1
  Sugar 1 Tablespoon (10X)

1. Sift flour, sugar, cocoa, baking powder, cinnamon, salt and cloves into a large bowl. Cut in butter or margarine with a pastry blender or two knives until mixture is mealy.
2. Stir in eggs, almonds, 1/4 cup Kirsch, lemon rind and juice into mixture until mixture is well blended. Cover dough with plastic wrap and chill 1 hour, or until dough is firm.
3. Grease two 10-inch springform pans, or two 9x9x2-inch baking pans. Dust lightly with flour; tap out any excess.
4. Heat raspberry preserves, currant jelly and 2 tablespoons Kirsch or lemon juice until melted in a medium-size saucepan; cool to room temperature.
5. Divide dough into quarters. Roll out a quarter on a lightly floured pastry cloth or board to fit pan; place in pan.
6. Spread a third of preserves mixture on dough in pan. Roll out a second quarter of dough into finger-thick strips on pastry board or cloth. Arrange strips to make an edge around pan, then a lattice over preserves. Press the tines of a fork around edge of dough to make a pretty pattern. Repeat with remaining pastry and another third of preserves mixture to make a second cake. Beat egg yolk with 1 teaspoon water in a cup and brush over pastry.
7. Bake in moderate oven (350°) 1 hour, 10 minutes, or until pastry is golden. Cool in pans on wire racks. Remove cakes from pans and fill lattice spaces with remaining preserves mixture. Sprinkle with 10X sugar and serve

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6316 Calories from Fat 2614

% Daily Value*

Total Fat 302 g463.9%

Saturated Fat 137.4 g687%

Trans Fat 0 g

Cholesterol 1124.1 mg374.7%

Sodium 3180.7 mg132.5%

Total Carbohydrates 841 g280.5%

Dietary Fiber 50.3 g201.2%

Sugars 314.8 g

Protein 102 g204.2%

Vitamin A 135.2% Vitamin C 99.8%

Calcium 155.6% Iron 189.1%

*Based on a 2000 Calorie diet

Mrs. Steidel S Linzer Torte Recipe