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My Linzer torte recipe

Publié le par Charly C.

Hello world~~~

I haven't updated in ages. Well, it is time for a brand new recipe, but first a little bit of a back-story. I received this round, flower shaped baking tray, so I had to try it out right away. And, in case you were wondering, yes, it has been used.

The recipe I used is one I posted already, but I twisted it up a little. The recipe is the one for vanilla biscuits. OK, truth be told, I haven't even measured the ingredients, I just freely poured. If you're a beginner, I highly recommend you measure them. The recipe for the vanilla biscuits uses almonds. I had no nuts around the house.

My gifted baking round/flower tray (on my bed) and compared to my hand.My gifted baking round/flower tray (on my bed) and compared to my hand.

My gifted baking round/flower tray (on my bed) and compared to my hand.

Remember what I called this recipe? Linzer torte? This cake has a crust with some jam on top. If you research the recipe, you'll that the one I used comes really close to it.  I used a cherry jam. I also gave up the lattice design the Linzer torte because of not having enough dough.

INGREDIENTS

  • 200 grams butter
  • 250 grams flour
  • 70 grams sugar
  • some salt
  • some baking powder
  • 30 ml vanilla essence
  • jam of choice

OPTIONAL

  • 100 grams almonds or other nuts
  • some cinnamon
  • vanilla sugar
  • confectioner's sugar

METHOD

Leave the jam to a side. Preheat the oven and prepare a baking tray of choice, using your favorite method

My Linzer torte recipe

Mix all the ingredients in a large enough bowl. You will need to use your hands for this. Get your hands wet so the dough won't stick to them. Mix really well.

Take all the dough and place in the baking tray. Take a lass with a regular shape to help you spread the dough evenly in the tray. It is best to make a little edge to prevent the jam from leaking over. Pour the jam on top, and spread it evenly. Feel free to add more nuts on top.

Place the tray in the oven, in the middle, with a medium-low heat. Baking last about half an hour. Using a toothpick to check if it's done is not very effective due to the jam on top. It is easy to burn this cake, so be careful.

Once it's done, remove it from the oven and let it cool. Once cooled, you can sprinkle confectioner's sugar on top.

Please leave your questions in the comments.

Bon Apetit

© Charly Cross 2013 - present. All rights reserved.

Originally posted on Feb 24, 2014 Edited in November 2018.
 

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"generic" pound cake recipe

Publié le par Charly C.

Hello world~~~

You might have many great pound cake recipes, and I cannot wait to find more. There are a few ingredients needed, just a few steps, and then, BAM! baking and voila!

I'll give you guys the quantities for a single loaf and the ones for 2 loafs in parenthesis, if you like it and want to try it again ;) This recipe doesn't need baking powder because the eggs and oil make it really fluffy.

not my picture :( it belongs to its maker

not my picture :( it belongs to its maker

INGREDIENTS

  • 4 large eggs (7 medium eggs)
  • 1 cup sugar (2 cups)
  • 5 tablespoons water (7 tablespoons)
  • 5 tablespoons oil (7 tablespoons)
  • some salt
  • 1 cup flour (1 1/2 cups)
  • vanilla, lemon, or other flavoring you like
  • cocoa (if you want it marbled)

METHOD

  1. Pre-heat the oven and prepare your baking tray.
  2. Mousse the eggs whites.
  3. Place the sugar in a pot, pour the water over, and melt the sugar over some heat (like on the stove). Make sure you get a syrup like looking ingredient and that you don't burn it.
  4. Pour the above syrup on the mousse and mix well.
  5. Pour the salt over the egg yolks, mix with a fork, and pour over the meringue above. Mix well.
  6. Add the oil and mix well.
  7. Add the flour and mix well.
  8. Add the flavoring and mix well.
  9. Pour the mix in the tray and bake for some 30 minutes. A toothpick should come out clean if you prick the pound cake in the middle.
"generic" pound cake recipe

MARBLED CAKE

  • Follow the steps 1 to 8.
  • Pour the mix in the tray saving some 2 or 3 tablespoons of batter over which you pour the cocoa.  Mix well and then pour on top of the rest of the batter with a left/right motion.
  • Bake it like above.
the cocoa mixture on the left. use a teaspoon to 'cut' the batter, to have some cocoa IN the pound-cakethe cocoa mixture on the left. use a teaspoon to 'cut' the batter, to have some cocoa IN the pound-cake

the cocoa mixture on the left. use a teaspoon to 'cut' the batter, to have some cocoa IN the pound-cake

You can further decorate your pound cake with any topping you like. You can also add raisins, nuts, or other dried fruits.

Bon Appetit!

© Charly Cross 2013 - present. All rights reserved.

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