Do you have an authentic Linzertorte recipe, or other German/Austrian dessert suggestion?
I'd like to make one tomorrow for someone who is very interested in Germany and Austria.
I was also thinking of Bee Stings but that might be too time consuming? If you disagree with that and have a recipe to share I'm interested.
Thanks for your help.
My favorite Austrian cake is Dobos Torte, a magnificent layered cake interspersing layers of sponge cake with a decadent chocolate buttercream. On top, caramel brittle adds crunch and a great visual presentation.. The recipe below was translated by a Hungarian friend so it's metric, but can be converted to U.S. units online.
6eggs, 0.15kg flour, 0.12kg sugar
9 eggs, 0.3 kg sugar, 0.4 kg butter, 0.03 kg vanilla sugar, 0.05 kg vanilla pudding powder, 0.1 kg melted chocolate
Separate the eggs. Whip the whites until soft peaks form. Gradually whip in 2/3 of the sugar to hard-peak stage. Cream yolks with the residual one-third part of the sugar. Carefully fold the yolk into the whites and then the flour. Divide thin layers of batter between six, round, oiled and floured pans and bake like a wafer at 180°C until set. About 12 minutes. Cool and remove from pan.
Whip the butter and add the melted chocolate. In a heatproof bowl set over hot water (up to about 80°C) , beat the eggs with the sugar, vanilla pudding and vanilla sugar, until tripled in volume. Cool. Finally the whipped egg cream is lightly added to the chocolate butter.
Assemble five layers of cake with the cream filling, and cover the sixth layer with melted sugar.
For the caramel topping on the sixth layer:
Spray a large sheet of wax paper with vegetable oil spray. Center the remaining cake layer on the sheet. In a medium saucepan, cook 1/2 c. sugar and 2 tablespoons water over moderately high heat, stirring, until an amber caramel forms, 5 minutes. Carefully pour the caramel over the cake layer and spread it thinly with a small offset spatula. (About one-fourth of the caramel will end up on the paper.) Working quickly, cut the cake in half crosswise with a buttered sharp knife, then cut it in half crosswise again to form 4 rectangles. Cut each rectangle into 3 strips to make 12 equal strips. Trim any excess caramel from the sides. Let the caramel harden completely. Arrange decoratively on top of torte.
I'm not a big fan of Linzertorte, but if you want something perhaps on the same difficult level, Schwarzwälder Kirschtorte and hazelnut torte aren't too difficult, oder?
Putting in a plug for the May-June Dessert Cookbook, Medrich has a wonderful Spicy Linzer Torte in her Pure Dessert book. I'd love for somebody to try it. We're having a hideous heat wave (upper 90's for the past couple of days and not over until at least Sunday) and the thought of turning on my oven...ptooooooooooey!!!
If you'd like a recipe using measures rather than weights, here's our tried and true verison:
1/2 lb sweet butter, softened
1 c sugar
4 eggs, lightly beaten
1 1/2 c flour
1 t vanilla
Cream butter and sugar. Add eggs. beat. Add flour and vanilla. Stir until smooth.
To bake: Place 1/3 cup batter on the UNDERSIDE of a buttered and floured 9" round cake pan. Literally, turn the pan upside down and spread the batter on the flat round underside of the pan to make one big cookie/cake. Try for about 1/8" thick batter. Bake in the middle of oven, 7 to 9 minutes. Remove from oven. Scrape dribbles off the sides with a sharp knife. Loosen layers with spatula. Put a cake rack over it and invert. Let cool. repeat until you run out of batter.
1 1/3 c sugar
1/4t cream of tartar
2/3 c water
8 egg yolks
1/2 c dark unsweetened cocoa
2 t vanilla
2 c (1lb) sweet butter, softened
In a small saucepan, combine sugar, cream of tartar, and water. Stir over low heat until sugar is dissolved. Then turn the heat to moderately high and boil the syrup, stirring, until it is 238 degrees on a candy thermometer.
Meanwhile, in a mixer, beat the 8 egg yolks for 3 or 4 minutes, or long enough to thicken them and lighten them somewhat in color.
Pour the hot syrup into the eggs, continuing to beat as you pour in the syrup in a SLOW, steady stream. Continue to beat until mixture cools to room temp and changes to a thick, smooth cream. Takes about 10-15 minutes. Add the cocoa and vanilla. Add the butter in small pieces until it is all absorbed. Refridgerate while you make the glaze.
Glaze (burn easily! Watch closely!)
2/3 c sugar
1/3 c water
Firsst, place the prettiest cake layer on a cake rack and set it in a jelly-roll pan. Then mix sugar and water in a small saucepan. without stirring, cook until sugar dissolves, boils, and begins to darken. Swirl the pan and continue to boil until it becomes golden brown. Then pour it over the cake layer. witha buttered knife (back side of blade), quickly mark the glaze in 16 equal wedges. This mirror-like finish is the top of the cake.
Layers plus about 1/3 cup of the icing (spread it to about 1/8" thick, just like the cake layers). Repeat utnil everything is stacked up. Finish with the glazed top. Ice the sides. Pipe the rest around the top edge. A rosette in the top center, and if there's enough left over, around the base.
This buttercream is very temperamental, so don't leave it out for too long. It's also astoundingly rich. You really, really won't want more than 1/16th of the cake--and you might even want to share that piece. But it's absolutely amazing, and well worth the effort.