Apricot Linzertorte with Quark Whipped Cream

Name: Apricot Linzertorte with Quark Whipped Cream
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 296 milliliters all purpose flour, divided; 237 milliliters apricot preserves; 1 large egg; 1 large egg yolk; 1 teaspoon ground cinnamon; 0 teaspoons (generous) ground cloves; 283 grams cups blanched hazelnuts, toasted, cooled (about; 158 milliliters chilled heavy whipping cream; 12 servings Powdered sugar; 1 teaspoons salt; 79 milliliters whole-milk quark* or Greek-style yogurt; 296 milliliters sugar; 14 Tbsps (1 3/4 sticks) unsalted butter, room temperature; 2 teaspoons unsweetened cocoa powder

You can never have too many side dish recipes, so give Apricot Linzertorte with Quark Whipped Cream a try. This recipe serves 12. One portion of this dish contains about 6g of protein, 33g of fat, and a total of 488 calories. This recipe covers 12% of your daily requirements of vitamins and minerals. If you have cocoa powder, ground cinnamon, ground cloves, and a few other ingredients on hand, you can make it. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat oven to 375°F. Butter 10-inchspringform pan. Process nuts and 1/4 cupflour in processor until nuts are finelyground.

Ingredients you will need

Butter

Nuts

Equipment you will use

Oven

Frying Pan

Transfer to medium bowl.

Equipment you will use

Bowl

Whiskin 1 cup flour, cocoa powder, cinnamon, 3/4teaspoon salt, and cloves. Using electricmixer, beat 14 tablespoons butter and 1 1/4cups sugar in large bowl. Beat in egg, thenegg yolk and orange peel. Gradually stir indry ingredients. Spoon 1 1/2 cups batter intopastry bag fitted with 3/8-inch plain roundtip.

Ingredients you will need

Cocoa Powder

Orange Zest

Cinnamon

Butter

Clove

All Purpose Flour

Sugar

Salt

Egg Yolk

Egg

Equipment you will use

Bowl

Spread remaining batter in pan.

Ingredients you will need

Spread

Equipment you will use

Frying Pan

Bake torte bottom until golden, about35 minutes. Cool in pan on rack 10 minutes.Maintain oven temperature.

Equipment you will use

Oven

Frying Pan

Using some of batter in pastry bag, pipeborder around edge of torte bottom.

Equipment you will use

Pastry Bag

Spreadpreserves evenly over torte bottom. Piperemaining batter over preserves in latticepattern, 5 to 6 strips in each direction.

Ingredients you will need

Preserves

Spread

Bakeuntil lattice is firm to touch and preservesare bubbling, about 40 minutes. Coolcompletely. DO AHEAD: Can be made 3 daysahead. Store airtight at room temperature.

Beat cream in bowl until peaks form;beat in quark. Dust torte with powderedsugar.

Ingredients you will need

Cream

Quark

Equipment you will use

Bowl

Serve with quark whipped cream.

Ingredients you will need

Whipped Cream

Quark

* A slightly tangy, soft unripened cow's-milkcheese; available at some supermarketsand at specialty foods stores (such as Whole

Foods markets) and natural foods stores.

If you don't havea pastry bag, spoon the batter into aresealable plastic bag. Twist bag at top,grasp top firmly, and cut off enough of1 corner to form a 3/8-inch-wide opening.Chefs Andrew Chase and Erwin Schrottnerare co-owners of Café Katja in Manhattan.

Equipment you will use

Ziploc Bags