Apricot Linzertorte With Quark Whipped Cream
Serves: 3
Carolyne Schoen
1 January 1970
Based on User reviews:
46
Spice
48
Sweetness
43
Sourness
38
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1.25 cups
All-Purpose Flour (divided)2 tsps
Unsweetened Cocoa Powder1 tsp
Ground Cinnamon3 tsp
Salt1 tsp
Ground Cloves (generous)1.25 cups
Sugar1 large
Egg1 large
Egg Yolk2 tsps
Orange Peel (finely grated)1 cup
Apricot PreserveDirections:
1
Preheat oven to 375°F
2
Butter 10-inch springform pan
3
Process nuts and 1/4 cup flour in processor until nuts are finely ground
4
Transfer to medium bowl
5
Whisk in 1 cup flour, cocoa powder, cinnamon, 3/4 teaspoon salt, and cloves
6
Using electric mixer, beat 14 tablespoons butter and 1 1/4 cups sugar in large bowl
7
Beat in egg, then egg yolk and orange peel
8
Gradually stir in dry ingredients
9
Spoon 1 1/2 cups batter into pastry bag fitted with 3/8-inch plain round tip
10
Spread remaining batter in pan
11
Bake torte bottom until golden, about 35 minutes
12
Cool in pan on rack 10 minutes
13
Maintain oven temperature
14
Using some of batter in pastry bag, pipe border around edge of torte bottom
15
Spread preserves evenly over torte bottom
16
Pipe remaining batter over preserves in lattice pattern, 5 to 6 strips in each direction
17
Bake until lattice is firm to touch and preserves are bubbling, about 40 minutes
18
Cool completely
19
DO AHEAD: Can be made 3 days ahead
20
Store airtight at room temperature
21
Beat cream in bowl until peaks form; beat in quark
22
Dust torte with powdered sugar
23
Serve with quark whipped cream
24
Preheat oven to 375°F
25
Butter 10-inch springform pan
26
Process nuts and 1/4 cup flour in processor until nuts are finely ground
27
Transfer to medium bowl
28
Whisk in 1 cup flour, cocoa powder, cinnamon, 3/4 teaspoon salt, and cloves
29
Using electric mixer, beat 14 tablespoons butter and 1 1/4 cups sugar in large bowl
30
Beat in egg, then egg yolk and orange peel
31
Gradually stir in dry ingredients
32
Spoon 1 1/2 cups batter into pastry bag fitted with 3/8-inch plain round tip
33
Spread remaining batter in pan
34
Bake torte bottom until golden, about 35 minutes
35
Cool in pan on rack 10 minutes
36
Maintain oven temperature
37
Using some of batter in pastry bag, pipe border around edge of torte bottom
38
Spread preserves evenly over torte bottom
39
Pipe remaining batter over preserves in lattice pattern, 5 to 6 strips in each direction
40
Bake until lattice is firm to touch and preserves are bubbling, about 40 minutes
41
Cool completely
42
DO AHEAD: Can be made 3 days ahead
43
Store airtight at room temperature
44
Beat cream in bowl until peaks form; beat in quark
45
Dust torte with powdered sugar
46
Serve with quark whipped cream
47
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
48
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
49
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