![]() Some Brazilian friends gave me a package of candied Guava (Goiabada Cascäo in Brazilian). But I actually used something very exotic. The traditional filling is made with currant or cranberry jam. Dust with icing sugar just before serving. ![]() A lattice made with strips of dough finishes off the cake. Typically, the crust of the Austrian Linzer Torte is made with almonds, flour, butter, sugar, and an egg and flavored with cinnamon and cloves. But it is a shortcrust pastry with a lot of butter and a sweet berry filling. Just as Linzer cookies ( I leave you my cookie recipe here) have become an iconic Christmas sweet internationally, I have not seen it happen like this with their older sister.īasically the concept is the same as that of cookies, but larger and with minor modifications. And it was clear that it had to be this! When talking about Christmas cakes in German countries, the only possibility is that it is the Linzer Torte! If I’m not mistaken, its origin is Austrian. In this blog there is no shortage of cookies, some simpler dessert and a somewhat sophisticated cake for these dates. I think it’s the first time I’ve made a cake for Christmas. Well, maybe you can’t have everything described, but the cake sure does! Because it’s super easy to prepare! And it has everything one expects for a Christmas treat: butter, a hint of dried fruit and the sweet taste of candied red fruit. This is exactly how I see it, a beautiful little wooden house, a burning fireplace, hot coffee and a piece of this cake while you look out the window at the snowy landscape outside. Once they’re dusted pink gently press them onto the buttercream cookie to complete your sandwich.You can put yourself in the situation and imagine an Austrian granny in the Alps (or Oma as they are called in German) making this cake by hand to give to her family for Christmas. Before you add the tops on, make a 50/50 mix of powdered sugar and cranberry power to dust over the top cookies. To assemble, add the buttercream into a pastry bag with a star tip and pipe it onto the bottom cookie pieces. ![]() Then slowly start to add the cranberry powder until you get your desired pink color. Whip on high speed to add air into the buttercream for just a minute or so. Add in the vanilla, then some milk 1 teaspoon at a time until you reach your desired consistency. In an electric mixer, whip the butter and then slowly add the powdered sugar at a low speed. While the cookies cool, you can start to mix the buttercream. Then go back and cut out a smaller whole in the center of just half your cookies. Then, using a round cookie cutter, cut out your circles and transfer them onto a parchment-lined baking tray. If your dough is a little too soft at this point, place the rolled-out dough on a tray and stick it back in the fridge for a few minutes before cutting the shapes out. The parchment will ensure it doesn't stick when you try to cut it out. Start to roll the dough out and use the parchment to flip it around often so you can make sure it is even. Lay the dough between two pieces of parchment with some more flour. At this time preheat your oven to 325F.Īfter the dough has had time to chill, remove it from the plastic wrap and start to pat it down into a patty with a bit of flour. Wrap the dough in plastic wrap, then chill for at least 20 minutes. Once mixed, add the dry into the creamed butter mixture. In a separate bowl whisk together the remainder of the ingredients. Once combined and smooth, add in the egg and vanilla. ![]() Using an electric mixer, cream the room temperature butter with the sugar.
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