Bake this Linzer Torte on Monday, taste great with the aroma of hazelnut. Recipe from recipe book " Popular Cakes & Desserts - Bernard Neoh"
250g butter (I use 200g but taste sweet so next time will reduce to 150g)
10 egg yolks
400g ground hazelnuts and 100g plain flour mixed together
500g raspberry jam (bottled type) ( I used 250g only)
100g water (I use 30g )
Some toasted hazelnuts
1.) Mix rapsberry jam with water and stir it over low heat to dilute jam. If original jam in the bottle is rather watery, tone down the amout of water used. Keep aside to cool.
2.) Beat butter and brown sugar till light. Add in egg yolks gradually. Fold in mixed ground hazelnuts and flour.
3.) Line an 8 inches square tin with grease proof paper. Pour batter into it. Bake in a preheated oven at
180ºC for 30 minutes.
4.) Pour in no. 1, bake for another 5 minutes or till jam sets.
5.) Cool it completely before chilling. Slice chilled cake into pieces. Garnish with hazelnuts.
p/s :According to the recipe ask try not to subsitute raspberry jam with other flavours as this cake is a speciality from Austria-Europe.