Apricot Linzertorte With Quark Whipped Cream Recipes

Steps:

• 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. Spread remaining batter in pan.
• Bake torte bottom until golden, about 35 minutes. Cool in pan on rack 10 minutes. Maintain oven temperature.
• 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.
• Beat cream in bowl until peaks form; beat in quark. Dust torte with powdered sugar. Serve with quark whipped cream.
• A slightly tangy, soft unripened cow's-milk cheese; available at some supermarkets and at specialty foods stores (such as Whole Foods markets) and natural foods stores.

Steps:

• Preheat the oven to 425 degrees F.
• In the food processor combine the flour, 2 tablespoons of sugar, baking powder and salt. Add the butter and pulse until the mixture looks like grated Parmesan cheese. Add the cream and pulse until the mixture looks very crumbly but sticks together.
• Remove the blade from the processor and form craggy looking dough balls about the size of a small tennis ball. Put the dough balls on a baking sheet lined with a silpat or parchment paper. Sprinkle each ball with a little sugar. Bake in the preheated oven for about 11 to 12 minutes. Remove from the oven and let cool.
• Add the butter to a saute pan and melt it over medium heat. Add the fruit and saute for 2 to 3 minutes. Sprinkle in the sugar and saute for another 2 to 3 minutes.
• In a mixing bowl combine the cream and vanilla. Using a whisk or hand beater, beat the cream until it starts to thicken. Sprinkle in the sugar and beat until the cream is very light and fluffy and it holds soft peaks.
• Cut the shortcakes in half. Spoon a generous amount of the warm fruit filling on the bottoms of the shortcakes. Replace the top and garnish with the vanilla whipped cream.

Steps:

• Make the crust: Pulse flour andalmonds in a food processor untilground. Beat butter and confectioners'sugar with a mixer onmedium speed until pale and fluffy,about 5 minutes. Add flour mixture,yolk, and a pinch of salt;mix until dough comes together.Press into bottom and up sides ofa 9-inch tart pan with a removablebottom; refrigerate for 1 hour.
• Preheat oven to 325 degrees. Make thefilling: Heat butter in a saucepanover medium-high heat untilbrowned, 3 to 4 minutes. Let coolfor 10 minutes.
• Meanwhile, beat yolks, corn syrup,and brown sugar with a mixeron medium speed until pale andfluffy, about 2 minutes. Mix inbrowned butter (with bits), amaretto,cream, and vanilla. (Mixtureshould be thick but pourable.)
• Transfer tart shell onto a bakingsheet. Pour in filling to reachhalfway up side. Bake until crustis golden brown and crisp andcenter is set but slightly soft, 40to 45 minutes. Let cool.
• Make the topping: Working in a circle and pressing into filling, top tart with apricots. Garnish with confectioners' sugar. Whisk cream with a mixer on medium speed until soft peaks form. Serve tart topped with whipped cream.

Steps:

• Preheat oven to 350°. In a large bowl, beat eggs, sugar and vanilla on high speed until thick and lemon-colored. Combine flour, almonds, baking powder and salt; gradually fold into egg mixture alternately with the whipped cream., Transfer to two greased and floured 9-in. round baking pans. Bake 22-28 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream cheese, sugar and salt until smooth. Beat in extract. Fold in whipped cream., Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with 1 cup frosting. Top with another cake layer; spread with half the preserves. Repeat layers. Frost sides of cake; decorate the top edge with remaining frosting. Sprinkle with almonds.

Steps:

• Make pastry:
• Pulse toasted almonds and sugar in a food processor until nuts are finely ground. Sift together flour, salt, cinnamon, ginger, and cloves into a bowl, then add to ground nuts in processor and pulse to combine.
• Lightly beat yolks, extracts, and zest in a small bowl with a fork. Add to food processor along with butter, then pulse until dough forms a ball. Form one third of dough into a disk, then roll out between 2 sheets of plastic wrap into a 10-inch round. Transfer to a baking sheet and chill until firm, about 10 minutes. Roll out remaining dough between 2 sheets of plastic wrap into a 12-inch round, then transfer to another baking sheet and chill until firm, about 10 minutes.
• Make filling:
• Simmer water, sugar, brandy, and apricots in a small saucepan, uncovered, stirring occasionally, until apricots are tender and liquid is syrupy, 15 to 20 minutes. Transfer mixture to cleaned food processor and pulse until almost smooth. Spread mixture onto a plate and chill 15 minutes.
• Bake torte:
• Preheat oven to 350°F with rack in middle.
• Remove bottom of springform pan and invert, then lock on side. Remove larger dough round from refrigerator and peel off top layer of plastic wrap, then invert round into pan (pastry will break in spots). Press dough evenly onto bottom, then discard plastic. Fold in edge of dough and press 1/2 inch up side of pan (side will be thicker than bottom). Press gently to close any cracks.
• Bake pastry until lightly browned, about 20 minutes, then cool completely on a rack, about 30 minutes. (Dough will puff up as it bakes but will settle as it cools.)
• Spread filling into crust with an offset spatula or back of a spoon.
• Peel top layer of plastic wrap from smaller dough round, then cut round into 1/2-inch-wide strips. (Chill strips again if necessary.) Arrange half of strips over filling about 1 inch apart, pressing ends onto edge of torte. Arrange remaining strips across first strips to form a simple lattice. Press edges together with your fingertips.
• Bake until top is browned, 40 to 50 minutes. Cool completely, about 2 hours.
• Before serving, remove side of pan and dust edge of torte with confectioners sugar.

Steps:

• Let eggs stand at room temperature for 30 minutes. Line two greased 9-in. round baking pans with waxed paper; grease the paper and set aside. , In a bowl, combine the hazelnuts, flour, baking powder and salt; set aside. In a large bowl, beat the egg yolks, water and vanilla until lemon-colored. Gradually add 3/4 cup sugar; set aside., In a small bowl with clean beater, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Fold a fourth of the dry ingredients into egg yolk mixture. Repeat three times. Fold in egg white mixture. , Spread batter evenly into prepared pans. Bake at 350° for 20-25 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a chilled large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold in apricots. , Split each cake into two horizontal layers. Spread filling between layers and over sides of torte. Spread jam over top. Garnish with whipped cream, apricots and hazelnuts if desired. Store in refrigerator.