Linzer torte - It's always noon - 01/19/2024 - Rai - World Latest Movie, Series, Videos and Trailers | fetery.com

Linzer torte - It's always noon - 01/19/2024

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Published on Jan 19, 2024

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https://www.raiplay.it/programmi/esem... - Barbara prepares one of the oldest desserts: the Linz cake. Barbara first blends the hazelnuts and almonds with sugar and cloves. In a stand mixer with a leaf she works the butter at room temperature, sugar, salt and then gradually adds one egg at a time, the hazelnut and almond powder, the 00 flour and the buckwheat flour, the lemon zest, the yeast, the cinnamon, the bitter cocoa and the vanilla extract. When all the ingredients are well mixed, she forms a rectangle with her hands and leaves it to rest overnight in the refrigerator wrapped in cling film. Barbara then butters and flours a cake tin that she covers with the dough rolled out up to three-quarters of the mold. At this point she spreads the redcurrant jam on the base and arranges the strips of dough forming the classic grid. Press the edge with the prongs of a fork and bake for 40-45 minutes. Once ready, let it cool first in the cake tin and then on a rack. In the meantime, Barbara toasts the almond flakes and heats the jam that was kept aside. Brush the surface with the heated jam and then sprinkle with almond flakes and icing sugar. Ingredients 250 g butter 250 g sugar 2 eggs 250 g hazelnuts and almonds 250 g 00 flour 50 g buckwheat cloves zest of 1 lemon 2 teaspoons baking powder cinnamon powder 20 g bitter cocoa 1 tablespoon vanilla extract 250 g raspberry jam 50 g flaked almonds icing sugar salt Cooking: 180°C for 40-45 minutes

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