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Recipes
January 2010

Apricot Linzertorte with Quark Whipped Cream

By Andrew Chase and Erwin SchrottnerPhotography by Nigel Cox
Image may contain Food Dessert Cake Pie Dish and Meal

Recipe information

  • 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

Need to make a substitution?

Preparation

  1. Step 1

    Preheat oven to 375°F. Butter 10-inch springform pan. Process nuts and 1/4 cup flour in processor until nuts are finely ground. Transfer to medium bowl. Whisk in 1 cup flour, cocoa powder, cinnamon, 3/4 teaspoon salt, and cloves. Using electric mixer, beat 14 tablespoons butter and 1 1/4 cups sugar in large bowl. Beat in egg, then egg yolk and orange peel. Gradually stir in dry ingredients. Spoon 1 1/2 cups batter into pastry bag fitted with 3/8-inch plain round tip; set aside. Spread remaining batter in pan.

    Step 2

    Bake torte bottom until golden, about 35 minutes. Cool in pan on rack 10 minutes. Maintain oven temperature.

    Step 3

    Using some of batter in pastry bag, pipe border around edge of torte bottom. Spread preserves evenly over torte bottom. Pipe remaining batter over preserves in lattice pattern, 5 to 6 strips in each direction. Bake until lattice is firm to touch and preserves are bubbling, about 40 minutes. Cool completely. DO AHEAD Can be made 3 days ahead. Store airtight at room temperature.

    Step 4

    Beat cream in bowl until peaks form; beat in quark. Dust torte with powdered sugar. Serve with quark whipped cream.

  2. Step 5

    If you don't have a pastry bag, spoon the batter into a resealable plastic bag. Twist bag at top, grasp top firmly, and cut off enough of one corner to form 3/8-inch-wide opening.

Nutrition Per Serving

One serving contains the following: Calories (kcal) 468.0 %Calories from Fat 54.6 Fat (g) 28.4 Saturated Fat (g) 11.2 Cholesterol (mg) 81.5 Carbohydrates (g) 50.9 Dietary Fiber (g) 2.5 Total Sugars (g) 38.3 Net Carbs (g) 48.4 Protein (g) 5.8
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