OTHER CAKES: This is another famous cake that is standard fare being served at cafes in Vienna, Austria. Hope you'll like this version of it.

LINZER TORTE:

 

 

 

1 1/3 cups flour                                                          

1/3 cup confectioner’s sugar

pinch of salt                                                                

½ cup + 2 tbsp. butter, cut into cubes

3 egg yolks, lightly beaten                                          

grated rind of ½ lemon

¾ cup ground almonds                                               

½ cup strawberry jam

1 tbsp orange flavoured liqueur                                  

1 egg, slightly beaten                          

 

 

 

Sift flour, sugar and salt together into a large bowl. Add ground almonds. Cut in butter, using a pastry cutter, until mixture resembles coarse meal.  Add egg yolks and lemon rinds, tossing the mixture until well combined.  Form into a ball; then flatter out into a large round. Dust it with flour and wrap it in wax paper. Chill in refrigerator for about 2 hours.

 

Preheat oven to 375 degrees F.  Roll half the dough out into a 14 x 4 ½- inch rectangle to fit into the same sized flan case with removable bottom.  Force the strawberry jam through a sieve into a small bowl and stir in the liqueur. Spread the jam evenly over the dough, leaving a ½-inch border.

 

Cut half of the remaining dough into 14 pieces. With lightly floured hands, roll each piece into a rope about ¼ -inch in diameter. Halve each rope and arrange the ropes diagonally across the jam in a lattice pattern, pressing the ends onto the dough. 

 

Roll the remaining dough into 2 ropes, each around 20-inch long.  Cut the ropes into 4 lengths and fit them around the edge of the pastry, pressing them down firmly.  Brush the lattice and edges with beaten egg.  Bake for 30 to 35 minutes or until golden.

 

Cool in the flan case until cold. Sprinkle with sifted icing sugar to serve.