The Linzer Torte cake is considered the oldest in the world ... she was nominated for the first time in 1653 and probably dates to a period still always thinking!
It 's a shortbread tart with a spicy and very crumbly inside a blueberry or raspberry jam, which contrasts the taste of pastry!
There are many versions of the Linzer Torte and hard to find the real original recipe. I personally use one of Anneliese Kompatscher which is contained in the book: "The cakes. The taste of a tradition in the Dolomites."
In my ward is very good ... :)
Linzer Torte
Ingredients:
300/350 grams of flour 250 grams cold butter
chopped 250 g sugar 250 g ground almonds
2 eggs 1 teaspoon cinnamon
1 pinch of clove powder
lemon peel 2 teaspoons baking powder
cranberry jam ( I used raspberry)
Procedure:
Mix all ingredients quickly so the dough is homogeneous and compact (if you do need, use the other flour for kneading ). Now let it rest in the refrigerator wrapped in plastic wrap for at least an hour (I personally allowed to stand for 2 hours).
Spread 3 / 4 of mixture into a mold by 28cm tart with jam and sprinkle blueberries or raspberries.
With the remaining dough strips and risporle to create a grid on the jam, remembering that there is yeast in the dough, and then there should be a bit 'Pio of space between each strip and the next.
Bake at 190 degrees for 45 minutes. Remove from oven and sprinkle with a little 'sugar.
[This cake at its best when eaten the day after cooking ... if you can not resist the temptation to taste it!]
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