Press dough to even thickness in bottom of pan. Crumble two-thirds of mixture over bottom of 9-inch tart pan with removable bottom. Add melted butter and almond extract and stir with wooden spoon until uniform dough forms. Whisk flour, cornstarch, sugar, and salt in bowl until well combined. FOR THE CRUST:Adjust oven rack to middle position and heat oven to 350 degrees. Let mixture cool in processor bowl until skin forms and mixture registers 120 to 125 degrees, 45 minutes to 1 hour. Immediately add yolk mixture and process until smooth (small flecks of cranberry skin will be visible), about 1 minute, scraping down sides of bowl as necessary. Transfer hot cranberry mixture to food processor. While cranberries cook, whisk egg yolks and cornstarch in bowl until smooth. Cover and cook until all cranberries have burst and started to shrivel, about 10 minutes. Adjust heat to maintain very gentle simmer. FOR THE FILLING:Bring cranberries, 1 ¼ cups sugar, water, and salt to boil in medium saucepan over medium-high heat, stirring occasionally. Because unless you have friends as cool as mine or you’re from South America, I don’t think you’ll have access to that special Guava candy! If you have tried this recipe, leave me a comment so I know if you liked it! You can also upload a photo to Instagram using the hashtag #caudesucre and tag so they can see it.1 pound (4 cups) fresh or frozen cranberriesġ ¼ cups (8 ¾ ounces) plus 1 tablespoons sugar, dividedĤ tablespoons unsalted butter, cut into 4 pieces and softenedĦ tablespoons unsalted butter, melted and cooledġ. In the recipe I share the traditional filling, yes. It had a nice passion red color, so I thought I’d use it as a filling for this cake and thus innovate a bit with the flavors and surprise more than one around here with a very fun German-Brazilian fusion. Some Brazilian friends gave me a package of candied Guava (Goiabada Cascäo in Brazilian). But I actually used something very exotic. The traditional filling is made with currant or cranberry jam. Dust with icing sugar just before serving. A lattice made with strips of dough finishes off the cake. Typically, the crust of the Austrian Linzer Torte is made with almonds, flour, butter, sugar, and an egg and flavored with cinnamon and cloves. But it is a shortcrust pastry with a lot of butter and a sweet berry filling. Just as Linzer cookies ( I leave you my cookie recipe here) have become an iconic Christmas sweet internationally, I have not seen it happen like this with their older sister.īasically the concept is the same as that of cookies, but larger and with minor modifications. And it was clear that it had to be this! When talking about Christmas cakes in German countries, the only possibility is that it is the Linzer Torte! If I’m not mistaken, its origin is Austrian. In this blog there is no shortage of cookies, some simpler dessert and a somewhat sophisticated cake for these dates. I think it’s the first time I’ve made a cake for Christmas. Well, maybe you can’t have everything described, but the cake sure does! Because it’s super easy to prepare! And it has everything one expects for a Christmas treat: butter, a hint of dried fruit and the sweet taste of candied red fruit. This is exactly how I see it, a beautiful little wooden house, a burning fireplace, hot coffee and a piece of this cake while you look out the window at the snowy landscape outside. You can put yourself in the situation and imagine an Austrian granny in the Alps (or Oma as they are called in German) making this cake by hand to give to her family for Christmas.
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