APRICOT LINZERTORTE WITH QUARK WHIPPED CREAM
Provided by Andrew Chase
Categories Milk/Cream Food Processor Mixer Cheese Egg Brunch Dessert Bake High Fiber Orange Hazelnut Christmas Eve Potluck Jam or Jelly Butter Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 375°F. Butter 10-inch springform pan. Process nuts and 1/4 cup flour in processor until nuts are finely ground. Transfer to medium bowl. Whisk in 1 cup flour, cocoa powder, cinnamon, 3/4 teaspoon salt, and cloves. Using electric mixer, beat 14 tablespoons butter and 1 1/4 cups sugar in large bowl. Beat in egg, then egg yolk and orange peel. Gradually stir in dry ingredients. Spoon 1 1/2 cups batter into pastry bag fitted with 3/8-inch plain round tip. Spread remaining batter in pan.
- Bake torte bottom until golden, about 35 minutes. Cool in pan on rack 10 minutes. Maintain oven temperature.
- Using some of batter in pastry bag, pipe border around edge of torte bottom. Spread preserves evenly over torte bottom. Pipe remaining batter over preserves in lattice pattern, 5 to 6 strips in each direction. Bake until lattice is firm to touch and preserves are bubbling, about 40 minutes. Cool completely. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.
- Beat cream in bowl until peaks form; beat in quark. Dust torte with powdered sugar. Serve with quark whipped cream.
- A slightly tangy, soft unripened cow's-milk cheese; available at some supermarkets and at specialty foods stores (such as Whole Foods markets) and natural foods stores.
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Karolina Groszewska
[email protected]I wouldn't recommend this recipe. The crust was too dry and the filling was bland.
creig cattermole
[email protected]Overall, I thought this recipe was just okay. I've had better linzertortes.
Subhan Kafeel
[email protected]I thought the filling was a little too sweet for my taste, but the crust was excellent.
Anamul Islam
[email protected]This recipe is a keeper. I'll be making it again and again.
Aduzinda Barradas
[email protected]I'm not a huge fan of apricots, but I loved this torte. The crust and filling were perfectly balanced.
Ebenezer Obiri
[email protected]This is a great recipe for a special occasion. It's sure to impress your guests.
Scott Rose
[email protected]The quark whipped cream was a nice touch. It added a light and fluffy texture to the torte.
Mapior mapior
[email protected]I followed the recipe exactly and the results were perfect. The torte was beautiful and delicious.
Shakti Bk
[email protected]Loved the simplicity of this recipe. It's a great way to use up fresh apricots. The torte was a hit with my family.
Yue Jeon
[email protected]This is the best apricot linzertorte I've ever had! The crust is perfectly flaky and the filling is bursting with apricot flavor. I highly recommend it!
Priscilla chiwendu Ogbonda
[email protected]The crust was a bit too crumbly for my taste, but the filling was excellent. I'll try again with a different crust recipe.
Joshua Marbley
[email protected]The apricot linzertorte was a hit at my dinner party. Everyone loved the unique flavor combination. Will definitely make it again!
md rife MD rife
[email protected]I love a good linzertorte, and this one with apricot filling is no exception. The filling is especially delicious, with just enough tanginess to balance out the sweetness of the crust.
juma museti
[email protected]This Apricot Linzertorte was an absolute delight! The combination of the nutty crust and the sweet and tangy apricot filling was simply divine. I followed the recipe precisely and it turned out perfectly. A real winner!