This cake is one of the most delicious and mouth-watering memories of our last holiday in Austria.
Our cycling holidays are always a great experience, pedaling for miles and miles along the paths that pass through scenery not have programs, schedules or duties is one of the most beautiful emotions that you can try!
The sense of freedom given by this type of vacation is complete.
I always thought the cake was the excellent Austrian Sacher and not a year goes by voraciously that it is not surprised by the goodness of this cake simple and brilliant (but keep in mind that I only eat the Hotel Sacher) this year instead , cycling along the Danube in Linz, we stopped and we found this tart sweet, delicate, perfect for a nice cup of tea and also relatively easy to do!
(recipe Christophe Felder )
250 flour
125 g sugar 125 g butter
2 eggs
65 g chopped almonds
10 g cocoa powder
½ tablespoon baking
1 teaspoon cinnamon
a pinch of salt
200 g raspberry jam
Sift flour with baking powder, cocoa and cinnamon. Add the butter cut into small pieces, ground almonds (not too fine, you have to hear the pieces), sugar and salt, and crumble it all with your fingertips until the butter has not been completely absorbed, forming crumbs rather small. Then add eggs and lemon rind, mixing well to obtain a homogeneous mixture. Form a ball, wrap in plastic wrap and keep it cool for two hours.
After this time, roll out the dough with a rolling pin, 3 mm, use two thirds of the dough to coat a mold tart, filled with jam and close the pie with strips of the last third of dough. Bake at 180 degrees for 20-25 minutes.
0 comments:
Post a Comment