Zutaten für Old Fashioned Linzer Torte
- 2 1/2 cups all-purpose flour
- 1 1/4 cups granulated sugar + 2 teaspoons granulated sugar
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup packed light brown sugar
- 1 cup (2 sticks) cold unsalted butter
- 3 large eggs
- 1/2 cup chopped almonds
- cups sifted flour
- 1 cup scalded milk
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen raspberries
- 1 tablespoon lemon juice
- 2 teaspoons cornstarch
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Zubereitung von Old Fashioned Linzer Torte
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together 2 cups all-purpose flour, ¾ cup granulated sugar, 1 teaspoon baking powder, ½ teaspoon salt, and 1 teaspoon ground cinnamon.
- Cut in ½ cup packed light brown sugar and 1 cup (2 sticks) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Add 1 large egg and ½ cup chopped almonds.
- Mix with a fork or pastry blender until just combined.
- Reserve ½ cup of dough and refrigerate.
- Press the remaining dough into the bottom and sides of an 8-inch springform pan.
- Prepare the cream filling (see instructions below).
- Prepare the raspberry sauce (see instructions below).
- Pour the cream filling into the prepared crust.
- Spread the raspberry sauce evenly over the cream filling.
- Crumble the reserved dough over the top.
- Bake for 30-35 minutes, or until the crust is golden brown and the filling is set.
- Let cool completely before serving.
- **Cream Filling Instructions:**
- In a medium bowl, beat 2 large eggs until light and fluffy (about 2 minutes).
- Gradually add ½ cup granulated sugar, beating until thick and lemon-colored.
- Whisk in ¼ cup all-purpose flour and ¼ teaspoon salt.
- Gradually whisk in 1 cup of scalded milk (heat milk until it just begins to simmer).
- Return the mixture to the top of a double boiler or a heatproof bowl set over simmering water. Cook, stirring occasionally, until the mixture thickens.
- Cover and cook for 4-5 minutes more.
- Remove from heat and stir in 1 teaspoon vanilla extract. Let cool completely.
- **Raspberry Sauce Instructions:**
- Combine 1 cup fresh or frozen raspberries, 2 teaspoons granulated sugar, and 2 teaspoons cornstarch in a small saucepan.
- Add 1 tablespoon lemon juice.
- Bring to a boil over medium heat, then reduce heat and simmer for 5 minutes, or until thickened.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
200g
Fat
59g
Carbs
29g
