Linzer-style rose hip torte

Linzer-style rose hip torte

Total: 1 hr | Active: 25 Min.
vegetarian
Nutritional value / piece: 377 kcal
, Fat: 23 g
, Carbohydrate: 36 g
, Protein: 6 g

Ingredients

8 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

100g butter, soft
80g icing sugar
1pinch salt
2 eggs
1 organic orange, use only a little grated zest
100g walnut kernels
140g white flour
200g rose hip jam
1tbsp walnut kernels
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How it's done

To make the sponge mixture, combine the butter, icing sugar and salt in a bowl. Add the eggs and continue to whisk until the mixture becomes lighter in colour. Stir in the orange zest.

Grind the walnuts, add to the flour and stir into the mixture. Line the base of a spring form pan (approx. 26 cm in diameter) with baking paper, grease the rim. Transfer 2/3 of the mixture to the pan and smooth down. Stir the jam until smooth, spread over the cake base leaving a gap of approx. 2 cm all the way around. Transfer the remaining mixture to a piping bag with a serrated nozzle (approx. 14 mm in diameter) and pipe around the edge.

Bake for approx. 35 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool a little, remove the tin frame. Sprinkle with roughly chopped walnuts before serving.

Good to know
Tip: Replace the rose hip jam with another jam.

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