Linzer cake {without milk}

Ça y est, le compte à rebours jusqu’à Noël est lancé, il vous ne reste plus que 10 jours pour trouver des idées de repas de fête et pour les retardataires finir les cadeaux, faire le sapin, penser à la déco de table et lancer les invitations du réveillon (I pass and the best) ! Comme je vous l’ai annoncé il y a quelques jours, vous aurez le droit comme chaque année à votre petit cadeau, 10 recettes de Noël soit une par jour jusqu’au 24 décembre pour vous donner des idées pour un Noël veggie. On commence donc les festivités avec une linzertorte, ou si vous préférez une tarte à la confiture, a tart which is a bit like the Austrian Christmas cake. Traditionally we prepare it in advance (you have a little time left, phew !) and we wrap it well so that it matures a little until Christmas, it will only be better ! And it’s not so bad to prepare a few things in advance, so as not to be overwhelmed on the big day, that way you will just have to proudly take out your pie for Christmas breakfast.

Linzer cake {without milk}

2016-12-14 15:58:01

Pour 1 tarte

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Ingredients

1. 350 g T80 flour
2. 200 g hazelnut powder
3. 200 g vegetable margarine
4. 100 g cane sugar
5. 2 eggs + 1 for the icing
6. 1 teaspoon of yeast
7. 1 pinch of vanilla powder
8. Juice and zest of 1 lemon
9. 1 teaspoon of cinnamon powder
10. 1 teaspoon of ground cloves
11. FOR GARNISH
12. 400 g raspberry or redcurrant jam
13. 50 g of flaked almonds

Preparation

1. Start by preparing the dough for this, mix together all the dry ingredients such as flour, hazelnut powder, sugar, the yeast, spices and lemon zest. Then add the margarine in pieces and salt by hand or in a robot fitted with a sheet.. Then add the eggs and lemon juice and work the dough to form a nice ball.
2. Reserve the dough in the fridge 30 minutes.
3. Preheat the oven to 190°.
4. Separate the dough into 2/3 et 1/3.
5. Spread two thirds over 5 mm to form the base of the tart. Pour into a non-stick tart pan or lined with parchment paper.
6. Garnish with jam.
7. Spread the remaining dough then cut strips of 2 cm wide then arrange them on the pie making them cross each other. Adjust the edges of the pie with a knife.
8. Beat the remaining egg and brown the tart.
9. Finish by sprinkling the edges of the tart with the flaked almonds..
10. Bake 40 minutes.

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Emilie