Old Fashioned Linzer Torte Recipe

How to Make Old Fashioned Linzer Torte

1. Preheat oven to 350°F (175°C).
2. 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.
3. 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.
4. Add 1 large egg and ½ cup chopped almonds.
5. Mix with a fork or pastry blender until just combined.
6. Reserve ½ cup of dough and refrigerate.
7. Press the remaining dough into the bottom and sides of an 8-inch springform pan.
8. Prepare the cream filling (see instructions below).
9. Prepare the raspberry sauce (see instructions below).
10. Pour the cream filling into the prepared crust.
11. Spread the raspberry sauce evenly over the cream filling.
12. Crumble the reserved dough over the top.
13. Bake for 30-35 minutes, or until the crust is golden brown and the filling is set.
14. Let cool completely before serving.
15. **Cream Filling Instructions:**
16. In a medium bowl, beat 2 large eggs until light and fluffy (about 2 minutes).
17. Gradually add ½ cup granulated sugar, beating until thick and lemon-colored.
18. Whisk in ¼ cup all-purpose flour and ¼ teaspoon salt.
19. Gradually whisk in 1 cup of scalded milk (heat milk until it just begins to simmer).
20. 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.
21. Cover and cook for 4-5 minutes more.
22. Remove from heat and stir in 1 teaspoon vanilla extract. Let cool completely.
23. **Raspberry Sauce Instructions:**
24. Combine 1 cup fresh or frozen raspberries, 2 teaspoons granulated sugar, and 2 teaspoons cornstarch in a small saucepan.
25. Add 1 tablespoon lemon juice.
26. Bring to a boil over medium heat, then reduce heat and simmer for 5 minutes, or until thickened.