In honor of the start of Oktoberfest, D and I dined at the Penn Brewery, a famous German restaurant here in Pittsburgh a couple of weeks ago. Although I had every intention of posting a review of our meal there, time has gotten the better of me and so you’ll just have to take my word that dining there is indeed a real treat. Eating at the Penn Brewery got D in the mood for more German food and so this past Friday I made a German themed meal-Wiener Schnitzel for the main course and Linzer Torte for dessert.
My only critique of the recipe is that my lattice weavings “puffed” together when baking and so the dramatic, visual effect I had hoped for didn’t quite turn out. However, it still looked “presentable” and tasted pretty good too. While chocolate desserts are a personal favorite of mine, a fruit filled dessert is a nice treat once and a while. A slice of the torte along with a European style coffee will leave you wanting to book a trip to Central Europe in no time.
(recipe courtesy of the May 8, 1996 issue of the Hartford Courant by Linda Giuca)
1 1/4 cups butter
2 cups powdered sugar
1 whole egg and 2 egg yolks
2 cups cake flour
2 1/2 cups chopped hazelnuts
1 cup chopped walnuts
1 teaspoon vanilla
1 1/2 teaspoon cinnamon
Grated rind of 1 lemon
Egg wash made with 1 beaten egg and a bit of water
Sliced almonds and powered sugar for garnish
-Knead together softened butter, sugar, egg, egg yolks, nuts, flour and flavorings to form a smooth dough. Allow dough to rest in a cool place for about 15 minutes.
-Cover the bottom of a lightly greased cake tin or springform pan with dough to a thickness of 1/4 inch. Spread raspberry jam 1/4-inch thick in the center, leaving about a 1-inch strip free from jam around the outer edge of the dough. Roll strips of dough to finger thickness and form lattice weave on the top of the jam.
-With remaining dough, form a rim around the outer edge of the cake top. Brush egg wash around edge of cake, position rim of dough, and brush dough with egg wash. Sprinkle with sliced almonds.
-Bake at 300 degrees F about 25 minutes or until a deep golden brown. Turn out of tin and cool. Fill spaces between lattice weave with warmed jam. Sprinkle top of torte with powdered sugar.