Apricot Linzertorte with Quark Whipped Cream

Name: Apricot Linzertorte with Quark Whipped Cream
Yield: 10 to 12 Servings
Ingredients: 2 cups blanched hazelnuts, toasted, cooled (about 10 ounces); 1 1/4 cups all purpose flour, divided; 2 teaspoons unsweetened cocoa powder; 1 teaspoon ground cinnamon; 3/4 teaspoon salt; 1/4 teaspoon (generous) ground cloves; 14 tablespoons (1 3/4 sticks) unsalted butter, room temperature; 1 1/4 cups sugar; 1 large egg; 1 large egg yolk; 2 teaspoons finely grated orange peel; 1 cup apricot preserves; 2/3 cup chilled heavy whipping cream; 1/3 cup whole-milk quark* or Greek-style yogurt; Powdered sugar

By Andrew Chase and Erwin SchrottnerPhotography by Nigel Cox

November 17, 2009

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