Tyrolean Days and Chicken Dance Nights
LINZER TORTE (Raspberry jam cake) (Makes one, nine inch cake)
2 ½ Cups all purpose flour
2 ½ Cups sugar
1 Cup unsalted butter
1/8 tsp ground cloves
¼ tsp cinnamon
1 Cup finely ground unblanched almonds
1 Egg
1 tsp grated lemon peel
2 TBS light cream
Powdered sugar
FILLING: 1 Egg white, 2 to 3 Cups raspberry preserves, or jam, 1 Egg lightly beaten
Sift flour and cut butter into flour till mixture resembles fine breadcrumbs. Mix in sugar, cloves, cinnamon and almonds and knead with egg, cream and lemon peel.
Spread bottom of a nine-inch spring form pan with 2/3 of dough. Brush bottom of dough with egg white. Spread in raspberry jam. Arrange remainder of dough in a lattice over top of cake. Coat top of pastry with the beaten egg.
Bake in the middle of a 350 degree oven for 45 to 50 minutes till lightly browned. Let cool in pan then remove pan and sprinkle with powdered sugar. Let cool to room temperature before serving.◊
Barbara Little is a cookbook author and cooking teacher from Bondville. She is a regular columnist for STRATTON MAGAZINE.