Pawaru-Grahmata

№ 27IX. nodaļa

Linceru torte

Linzer torte (1796)

  • Serves 8
  • about 1½ hours
  • Melnraksts · vēl nav izmēģināts

1796Linzeru torte.

Modernizētslpp. 383 · PDF 397
8 porcijas

The book gives ½ mārciņa of clarified butter, 20 loti of flour, 2 egg yolks, 2 loti of almonds and 4 loti of sugar, which converts to 209 g butter, 262 g flour, 26 g almonds and 52 g sugar. We've used about three quarters.

Method

8 soļi
  1. Put the flour on a board or in a bowl, add the butter and rub or chop it in until it looks like breadcrumbs.
  2. Beat the 2 yolks with the almonds, lemon zest, salt, mace and sugar, add to the flour and bring together into a firm dough that can be rolled. Don't knead more than needed. Wrap and chill for 30 minutes.
  3. Heat the oven to 180 °C (160 °C fan) with a baking sheet inside.
  4. Roll out half the dough 4–5 mm thick and cut a 22 cm round. Put it on a sheet of baking paper on a tray, or in a 22 cm springform base. Brush it with egg white.
  5. Roll the trimmings and a third of the remaining dough into a rope or strip and press it round the edge as a rim about 3 cm high, pinching it into a pattern. If you use a springform, simply press the dough up the side.
  6. Spread the jam inside. Roll out the rest of the dough, cut strips 1.5 cm wide and lay them over in a lattice, pressing the ends onto the rim. Brush the lattice with the beaten yolk and sprinkle it thickly with sugar.
  7. Bake on the hot sheet for 35–40 minutes, slowly, until golden. Sprinkle with a little more sugar while still warm.
  8. Cool completely before cutting.

Notes

What the book says vs. what we added

the book makes a firm dough of ½ pound of clarified butter, 20 loti of flour, 2 egg yolks, 2 loti of pounded almonds, finely cut peel of half a lemon, salt, mace and 4 loti of sugar, rolls a round base, brushes it with egg white, adds a decorated rim two fingers high, fills it with preserves (apple purée, cherry or other fruit jam), covers it with a lattice from the rest of the dough, brushes this with yolk, sprinkles it thickly with sugar and bakes it slowly, sugaring it again when done. Scaling, the oven temperature and times are ours.

Clarified butter

the book's klārēts sviests is butter freed of its buttermilk. Cold ordinary butter makes a better short dough than melted clarified butter.

An early Linzer torte

modern Linzer tortes are made with plenty of ground nuts and cinnamon. The 1796 version is a rich butter pastry with only a token amount of almonds and no cinnamon, but it already has the jam filling and the lattice.

Rim

two fingers is about 3–4 cm, deeper than most modern Linzer tortes.

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