Mama Von Trapp's Linzer torte
|Butter||1 Cup (16 tbs) (2 Sticks)|
|Sugar||1 Cup (16 tbs)|
|Grated orange peel/Grated lemon peel||1 Tablespoon|
|Sifted all-purpose flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||1 Teaspoon|
|Ground nuts||1 Cup (16 tbs) (Filberts, Almonds Or Walnuts)|
|Currant preserves/Plum preserves||1 Cup (16 tbs)|
|Whipped cream||1 Tablespoon|
Cream the butter and add the sugar slowly while continuing to cream.
Add the grated peel.
Add the egg yolks, one at a time, beating well after each.
Sift together the flour, baking powder, spices and salt.
Add slowly to the creamed mixture, stirring in.
Stir in the nuts.
Mix with the hands until all the ingredients are thoroughly combined.
Preheat the oven to 350 degrees.
Pat two thirds of the dough into the bottom of a nine inch layer cake pan (preferably one with a removable bottom).
Spread the preserves over the dough in the pan.
Roll out the remaining dough and cut it into eight strips, each three quarters of an inch wide.
Place lattice fashion on top of the preserves.
Bake until the edges of the strips recede from the sides of the pan, fifty to sixty minutes.
Garnish with whipped cream and cut into small wedges to serve.