Master
European Pastry Chef Walter F. Evangelisti
Austrian Linzertorte
(Makes one 8 inch torte - 8 to 12 servings)
4) 3 medium Eggs
5) 5 oz. all purpose Flour
6) 4 oz. ground Hazelnuts
7) Spices, Salt, ground Cloves, 1/4 tsp.
Baking Powder
Preparation:
1) Gradually add eggs and flour together
with the other
ingredients in
a mixing bowl (slow speed).
2) Then mix with flour.
3) Lastly, add the ground hazelnuts.
4) Take the Linzerdough out of the bowl
and wrap the dough
in parchment
paper.
5) Chill it in the refrigerator until
it is in a workable condition.
6) Roll out an 8-inch disc, put it into
a mold, and surround the
outer edge of
the disc with a frame of dough.
7) Fill in 10 oz. of good raspberry preserves
and cover it with
Linzerdough
strips (screen style).
8) Eggwash the top very lightly (whip
one egg and brush it on
lightly).
9) Bake at 400 degrees F. on the bottom
shelf for about 20 to
30 minutes or
until raspberrry preserve is bubbling.
Apple Cream Torte
(Makes one 8 inch torte - 8 to 12 servings)
Ingredients:
(For the cooked Apples)
1) 3 Apples pealed and cored - cut into
chunks (Macintosh preferred)
2) 3 oz. granulated Sugar3)
Raisins and Rum to your choice4) Dash of ground Cinnamon
(For the top and bottom of
the Torte)
1) Sweet Cookie Dough
2) Whipped Cream
3) 3 baked Apple Wedges
Preparation:
1) Put cold cooked apples on a simple
8-inch baked sweet dough disc
in frame (like
a big sugar cookie).
2) Fill in 10 oz. freshly whipped heavy
whip cream with optional Sugar.
3) Chill it for at least one hour.
4) Remove ring and cover the torte with
chilled bake apple wedges.
5) Arrange in circles.
6) Put Raisins on top.
Sachertorte
Dessert
prepared by Walter Evangelisti