Stirred Linzer Torte

Name: Stirred Linzer Torte
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 300 g Butter; 175 g Icing sugar; 3 Eggs (size M); 350 g Flour; 250 g ground hazelnuts; 1 Msp Cloves; 1 Msp Cinnamon; 2 piece(s) Baking wafers (square 120 x 200 mm); 1 jar (400 g) Wild Cranberries; 7-10 Tbsp Fat and flour; 7-10 Tbsp Aluminium foil

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

300 g Butter
175 g Icing sugar
3 Eggs (size M)
350 g Flour
250 g ground hazelnuts
1 Msp Cloves
1 Msp Cinnamon
2 piece(s) Baking wafers (square 120 x 200 mm)
1 jar (400 g) Wild Cranberries
7-10 Tbsp Fat and flour
7-10 Tbsp Aluminium foil

Directions

1
Cream butter and icing sugar with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour, 200 g ground hazelnuts, clove powder and cinnamon and stir in portions. Grease the bottom of a springform pan (26 cm Ø) and dust with flour. Fill in 3/4 of the dough and smooth it down
2
Cut the baking wafers so that a circle (26 cm Ø) is formed. Cover the dough with it. Carefully spread the cranberries on the wafers. Pour the rest of the dough into a piping bag with a large perforated spout. Spray a grid on the cranberries and sprinkle with 50 g ground hazelnuts. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 50-60 minutes, possibly cover with aluminium foil 15 minutes before the end of the baking time
3
Take the cake out of the oven, place it on a cake rack and let it cool down. Whipped cream tastes good with it
4
Picture 03: Whipped cream sprinkled with hazelnut flakes