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.
APRICOT ALMOND LINZERTORTE
Provided by Paul Grimes
Categories Ginger Dessert Bake Dried Fruit Almond Brandy Clove Potluck Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 20
Steps:
- Make pastry:
- Pulse toasted almonds and sugar in a food processor until nuts are finely ground. Sift together flour, salt, cinnamon, ginger, and cloves into a bowl, then add to ground nuts in processor and pulse to combine.
- Lightly beat yolks, extracts, and zest in a small bowl with a fork. Add to food processor along with butter, then pulse until dough forms a ball. Form one third of dough into a disk, then roll out between 2 sheets of plastic wrap into a 10-inch round. Transfer to a baking sheet and chill until firm, about 10 minutes. Roll out remaining dough between 2 sheets of plastic wrap into a 12-inch round, then transfer to another baking sheet and chill until firm, about 10 minutes.
- Make filling:
- Simmer water, sugar, brandy, and apricots in a small saucepan, uncovered, stirring occasionally, until apricots are tender and liquid is syrupy, 15 to 20 minutes. Transfer mixture to cleaned food processor and pulse until almost smooth. Spread mixture onto a plate and chill 15 minutes.
- Bake torte:
- Preheat oven to 350°F with rack in middle.
- Remove bottom of springform pan and invert, then lock on side. Remove larger dough round from refrigerator and peel off top layer of plastic wrap, then invert round into pan (pastry will break in spots). Press dough evenly onto bottom, then discard plastic. Fold in edge of dough and press 1/2 inch up side of pan (side will be thicker than bottom). Press gently to close any cracks.
- Bake pastry until lightly browned, about 20 minutes, then cool completely on a rack, about 30 minutes. (Dough will puff up as it bakes but will settle as it cools.)
- Spread filling into crust with an offset spatula or back of a spoon.
- Peel top layer of plastic wrap from smaller dough round, then cut round into 1/2-inch-wide strips. (Chill strips again if necessary.) Arrange half of strips over filling about 1 inch apart, pressing ends onto edge of torte. Arrange remaining strips across first strips to form a simple lattice. Press edges together with your fingertips.
- Bake until top is browned, 40 to 50 minutes. Cool completely, about 2 hours.
- Before serving, remove side of pan and dust edge of torte with confectioners sugar.
APRICOT HAZELNUT TORTE
Husband Gerry and I, married 36 years, love it when our children and grandchildren visit. One cake that gets "oohs" and "aahs" from the family every time is this luscious torte. It's as light as a feather and tastes heavenly. Plus, it looks so beautiful, it's perfect for special occasions.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12-14 servings.
Number Of Ingredients 13
Steps:
- Let eggs stand at room temperature for 30 minutes. Line two greased 9-in. round baking pans with waxed paper; grease the paper and set aside. , In a bowl, combine the hazelnuts, flour, baking powder and salt; set aside. In a large bowl, beat the egg yolks, water and vanilla until lemon-colored. Gradually add 3/4 cup sugar; set aside., In a small bowl with clean beater, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Fold a fourth of the dry ingredients into egg yolk mixture. Repeat three times. Fold in egg white mixture. , Spread batter evenly into prepared pans. Bake at 350° for 20-25 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a chilled large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold in apricots. , Split each cake into two horizontal layers. Spread filling between layers and over sides of torte. Spread jam over top. Garnish with whipped cream, apricots and hazelnuts if desired. Store in refrigerator.
Nutrition Facts :
APRICOT ALMOND TORTE
This pretty cake takes a bit of time, so I like to make the layers ahead of time and assemble the day of serving, making it an easier option for entertaining. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a large bowl, beat eggs, sugar and vanilla on high speed until thick and lemon-colored. Combine flour, almonds, baking powder and salt; gradually fold into egg mixture alternately with the whipped cream., Transfer to two greased and floured 9-in. round baking pans. Bake 22-28 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream cheese, sugar and salt until smooth. Beat in extract. Fold in whipped cream., Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with 1 cup frosting. Top with another cake layer; spread with half the preserves. Repeat layers. Frost sides of cake; decorate the top edge with remaining frosting. Sprinkle with almonds.
Nutrition Facts : Calories 546 calories, Fat 25g fat (12g saturated fat), Cholesterol 115mg cholesterol, Sodium 284mg sodium, Carbohydrate 75g carbohydrate (51g sugars, Fiber 2g fiber), Protein 8g protein.
ALMOND-APRICOT TART WITH WHIPPED CREAM
Rings of apricots top this tart for a flowerlike effect.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h25m
Yield Makes one 9-inch tart
Number Of Ingredients 16
Steps:
- Make the crust: Pulse flour andalmonds in a food processor untilground. Beat butter and confectioners'sugar with a mixer onmedium speed until pale and fluffy,about 5 minutes. Add flour mixture,yolk, and a pinch of salt;mix until dough comes together.Press into bottom and up sides ofa 9-inch tart pan with a removablebottom; refrigerate for 1 hour.
- Preheat oven to 325 degrees. Make thefilling: Heat butter in a saucepanover medium-high heat untilbrowned, 3 to 4 minutes. Let coolfor 10 minutes.
- Meanwhile, beat yolks, corn syrup,and brown sugar with a mixeron medium speed until pale andfluffy, about 2 minutes. Mix inbrowned butter (with bits), amaretto,cream, and vanilla. (Mixtureshould be thick but pourable.)
- Transfer tart shell onto a bakingsheet. Pour in filling to reachhalfway up side. Bake until crustis golden brown and crisp andcenter is set but slightly soft, 40to 45 minutes. Let cool.
- Make the topping: Working in a circle and pressing into filling, top tart with apricots. Garnish with confectioners' sugar. Whisk cream with a mixer on medium speed until soft peaks form. Serve tart topped with whipped cream.
APRICOT TORTE
In this luscious torte, whisked egg whites give height, and finely chopped apricots impart moisture and texture. Top this easy dessert with warmed apricot glaze, blanched, sliced almonds, and Passover Powdered Sugar.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 10-inch cake
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees. Place whole nuts in a single layer on a rimmed baking sheet and sliced nuts in a single layer on another sheet. Toast until golden and aromatic, 8 to 10 minutes. Shake the pans halfway through toasting to make sure nuts brown evenly. Set aside to cool.
- Grease a 10-inch springform pan with margarine, sprinkle with sugar, and tap out excess; set aside. Place 1/4 cup sugar, whole almonds, and the apricots in the bowl of a food processor; process until finely chopped, 1 to 2 minutes. Transfer to medium bowl, add lemon zest, cinnamon, nutmeg, and cloves, and stir to combine; set aside. Using an electric mixer fitted with the whisk attachment, whisk egg yolks and 1/2 cup sugar on high speed until light and fluffy, 3 to 4 minutes. Transfer batter to large bowl; set aside.
- Clean and dry the mixer bowl and whisk; use to beat the egg whites with salt and lemon juice until frothy. Slowly add 1/4 cup sugar, and continue whisking on medium until peaks are stiff but not dry. Fold beaten whites into beaten egg yolks. Add the apricot-and-almond mixture, and fold in until just combined. Pour batter into prepared pan, and bake until torte is golden brown and a cake tester inserted into the middle comes out clean, 50 to 60 minutes. It may be necessary to cover the torte lightly with foil to stop the top from burning. Transfer to a wire rack to cool for 10 minutes. Run a knife around the edge of the torte, and release from pan. Allow to cool completely on the wire rack.
- Place the apricot jam in a small saucepan over medium heat, and bring to a boil. Remove from heat, and strain. Brush glaze onto cooled torte. Sprinkle with sliced almonds and Passover Powdered Sugar.
More about "apricot linzertorte with quark whipped cream recipes"
APRICOT LINZERTORTE WITH QUARK WHIPPED CREAM RECIPE
From bonappetit.com
Servings 10-12
- 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; set aside. 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.
APRICOT QUARK CAKE RECIPE | EAT SMARTER USA
From eatsmarter.com
RECIPES/LINZERTORTE.MD AT MASTER · DPAPATHANASIOU/RECIPES · GITHUB
From github.com
20 TRADITIONAL AUSTRIAN DESSERTS - INSANELY GOOD
From insanelygoodrecipes.com
10 BEST FRESH APRICOT DESSERTS RECIPES - YUMMLY
From yummly.com
QUARK CAKE | RECIPES TREEHOUSE
From recipestreehouse.blogspot.com
LINZER TORTE RECIPE - THE DELICIOUS CRESCENT
From thedeliciouscrescent.com
APRICOT LINZER TORTE - BEWITCHING KITCHEN
From bewitchingkitchen.com
RECIPES/APRICOT-LINZERTORTE-WITH-QUARK-WHIPPED-CREAM …
From github.com
APRICOT LINZERTORTE WITH QUARK WHIPPED CREAM | RECIPE
From pinterest.ca
APRICOT LINZERTORTE WITH QUARK WHIPPED CREAM - MASTERCOOK
From mastercook.com
APRICOT LINZERTORTE WITH QUARK WHIPPED CREAM - LACTO OVO …
From fooddiez.com
APRICOT LINZERTORTE WITH QUARK WHIPPED CREAM - LACTO OVO …
From fooddiez.com
NO-BAKE CREAMY APRICOT CAKE RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
FRESH APRICOT CREAM PIE - JILLIAN HARRIS
From jillianharris.com
APRICOT LINZERTORTE – DINNER WITH WEIJIA
From dinnerwithweijia.wordpress.com
APRICOT LINZERTORTE WITH QUARK WHIPPED CREAM | RECIPE | RECIPES ...
APRICOT TORTE RECIPE | MYRECIPES
From myrecipes.com
APRICOT CAKE WITH SPRINKLES: RECIPE WITH QUARK AND VEGAN VARIANT
From feriantano.com
APRICOT LINZER TORTE RECIPE - COOKEATSHARE
From cookeatshare.com
SPRINGTIME APRICOT CREAM TORTE RECIPE | EAT SMARTER USA
From eatsmarter.com
APRICOT LINZERTORTE WITH QUARK WHIPPED CREAM | RECIPE | BERRIES …
10 MOST POPULAR AUSTRIAN CAKES - TASTEATLAS
From tasteatlas.com
APRICOT SPONGE CAKE WITH QUARK CREAM RECIPE - CITCHN.COM
From citchn.com
APRICOT CREAM PUFFS RECIPE | LAND O’LAKES
From landolakes.com
AUSTRIAN RECIPES, CUISINE IDEAS & MENUS | BON APPETIT
From bonappetit.com
EASY APRICOT CREAM DESSERT RECIPE - THE SPRUCE EATS
From thespruceeats.com
10 MOST POPULAR AUSTRIAN DESSERTS - TASTEATLAS
From tasteatlas.com
APRICOT LINZERTORTE WITH QUARK WHIPPED CREAM | RECIPES, BERRIES …
From pinterest.co.uk
APRICOT CREAM TOPPING RECIPE | RECIPELAND
From recipeland.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love