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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MST. ZAHANaRA KHATUN
[email protected]I didn't like this torte at all.
Mirza Farhan
[email protected]This torte is a bit too sweet for my taste.
Trix Andrea
[email protected]This torte is a bit challenging to make, but it's worth the effort.
Sk Remon Haque
[email protected]I highly recommend this recipe. You won't be disappointed.
Badrea Mamaco
[email protected]This torte is the perfect dessert for any occasion.
Omaima Jan
[email protected]This torte is a must-try for any apricot lover.
Prince Resse
[email protected]I'm so glad I tried this recipe. It's a keeper!
Alijah Williams
[email protected]This torte was a hit at my party! Everyone loved it.
Frank
[email protected]I love this torte! It's my new favorite dessert.
M Farhan
[email protected]This torte was amazing! The crust was flaky and flavorful, the apricot filling was tart and tangy, and the quark whipped cream was light and fluffy. It was the perfect dessert for my dinner party.
Rou Shark
[email protected]Not a fan of this torte. The crust was too dry and the apricot filling was too sweet. The quark whipped cream was the only thing I liked about it.
mudssar_prince_313hr
[email protected]I thought this torte was just okay. The crust was a little bland and the apricot filling was a bit too tart for my liking. The quark whipped cream was the best part of the torte.
Goudy Abdalla
[email protected]This torte was a bit too sweet for my taste. I think I would have preferred it if the apricot filling was a little less sweet. The crust was also a bit dry, but the quark whipped cream helped to balance it out.
Michael Hayman
[email protected]I love the unique flavor combination of this torte. The apricots and the quark whipped cream are a perfect match. The crust is also very good, but I think it could be even better if it was a little more flaky.
Medul Hossain
[email protected]This torte was a bit more challenging to make than I expected, but it was well worth the effort! The crust was a little tricky to work with, but I managed to get it right. The apricot filling was easy to make and the quark whipped cream was a breeze.
Mr Gamer
[email protected]I've made this Apricot Linzertorte several times now and it's always a hit! It's the perfect dessert for any occasion, whether it's a special celebration or just a casual get-together. The crust is flaky and flavorful, the apricot filling is tart and
Huzaifa Ahmad
[email protected]This Apricot Linzertorte was a delightful surprise! The combination of the buttery crust, tangy apricot filling, and light and fluffy quark whipped cream was simply divine. I especially loved the unique texture of the crust, which was both crumbly an