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1 cup - flour
6 tbsp - sugar
1 pinch - ground cloves
1.5 tsp - ground cinnamon
3 oz - sliced almonds, toasted and finely chopped
1 cooked egg yolk, finely sieved
2 raw egg yolks
1 tsp - vanilla extract
1.5 tsp - almond extract
6 oz - soft sweet butter
1.5 tsp - chopped lemon zests
For cranberry filling:
5 cups - cranberries
1 cup + 1 tbsp - sugar
1 tbsp - chopped orange zest
3 tbsp - water
How to Make Cranberry Linzertorte
Sieve the dry mix, including all the spices, together.
Cream butter and sugar with oil, incorporate the molasses.
Add the dry mix and blend slowly (add water if necessary) and refrigerate.
Remove from the fridge and roll the cookie dough to about 2 mm in thickness.
Trim to the same width (exceeding a little) as the baking tray you are cooking the spiced cake in.
Cut out two rectangle shapes and bake for 180 C for 20 minutes and cool.
For Italian meringue:
Bring 250 g of sugar and water to the boil and keep warm on the stove.
Whip the egg whites and pour 100 g of sugar into the mixture as you whip them.
When the egg whites reach a soft peak pour the rest of your boiling syrup on top and allow to cool.
Trim the top of the ginger loaf cake to flatten the top.
Then place on the two slabs of cookie dough to make the roof.
Decorate with the meringue, using a pastry bag with plain nozzle. Caramelize with a blow torch and add your own festive decoration.
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