Linzer Torte
Ingrediënten
- 2 cups 300 g Whole wheat flour
- 2 sticks plus 1½ tbsp 250 g Butter or untempered vegetable margarine
- ½ cup plus 1 tbsp 200 g Honey
- 7 oz 200 g Almonds, ground
- 5 Egg yolks
- 5 Egg whites
- 2 tsp 10 g Cinnamon, ground
- 2 tsp 10 g Organic baking powder
- Zest of 1 lemon
- Dash of salt
- Redcurrant marmalade
- Wafers
- Butter or untempered vegetable margarine and
- Whole wheat flour for the torte pan
Instructies
- Preheat oven to 350 °F (180 °C).
- Cream the butter and honey.
- Slowly mix in the egg yolks.
- Mix the whole wheat flour with cinnamon and baking powder and gently mix among the almonds and lemon zest.
- Beat the egg whites to stiff peaks with a dash of salt and carefully fold into the mixture.
- Butter a torte pan and dust with whole wheat flour.
- Fill evenly and smoothly with the dough, leaving enough to cover at the end.
- Cover with wafers, brush on the redcurrant marmalade, and pipe the rest of the dough on top in a lattice and border.
- Bake for about 1 hour.
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