Linzer Schnitten
Ingrediënten
Ingredients for 1 Cake Pan
- 2 sticks plus 1½ tbsp 250 g Butter
- 2 cups 250 g Confectioner’s sugar
- Dash of salt
- 2 tsp 10 g Vanilla sugar
- Zest of 1 lemon
- 5 Eggs
- 1 Egg yolk
- 9 oz 250 g Hazelnuts, ground
- 12.5 oz 360 g Sponge cake crumbs
- 1 cup 125 g Flour
- 3 tbsp 4 cl Rum
- 1 tsp 2 g Clove powder
- 2 tsp 5 g Cinnamon
- Wafers
- 1⅔ cups 200 g Redcurrant marmalade
- Almond slices
Instructies
- Preheat oven to 320 °F (160 °C).
- Cream the butter with confectioner’s sugar, salt, vanilla sugar, and lemon zest.
- Mix in the eggs and egg yolk little by little.
- Mix hazelnuts, cake crumbs, and flour, and mix into the eggs and butter.
- Flavor with rum, clove powder, and cinnamon.
- Place a 12x18in (30×45 cm) baking frame on a baking sheet or use a deep cake pan.
- Pour in about ⅔ of the batter.
- Lay down a layer of wafers and brush marmalade on it.
- Fill a piping bag fitted with a star-shaped nozzle with the rest of the Linzer batter and pipe a lattice on top.
- Sprinkle with almond slices and bake for about an hour.
- Let cool and serve.
Notes / Tips / Wine Advice:
Linzer torte can of course be prepared using the same recipe.
For a really successful Linzer dough…
…here are a few old housewives’ tips:
• Don’t use butter that is cold, but also not room temperature. It is best to take the butter out of the refrigerator about half an hour before using it.
• Mix together the ingredients quickly and evenly, so that the dough stays together properly and does not become crumbly.
• If the dough becomes too crumbly, a few drops of milk will help to make it smooth again.
• Kneading the dough will warm it up, so set it in a cool place so that it becomes firm again.
• Poke holes gently with a fork before baking. The dough will rise better in the oven.
• Make sure that the heat in the oven is not over 320 °F (160 °C).
For a really successful Linzer dough…
…here are a few old housewives’ tips:
• Don’t use butter that is cold, but also not room temperature. It is best to take the butter out of the refrigerator about half an hour before using it.
• Mix together the ingredients quickly and evenly, so that the dough stays together properly and does not become crumbly.
• If the dough becomes too crumbly, a few drops of milk will help to make it smooth again.
• Kneading the dough will warm it up, so set it in a cool place so that it becomes firm again.
• Poke holes gently with a fork before baking. The dough will rise better in the oven.
• Make sure that the heat in the oven is not over 320 °F (160 °C).
