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The Hirshon Latvian Alexander’s Torte - Aleksandra Kūka

The Hirshon Latvian Alexander’s Torte – Aleksandra Kūka


  • Author: The Generalissimo

Ingredients

Units Scale
  • To make 2 cakes needed for the torte:
  • 300 g all-purpose flour
  • 200 g ice-cold Irish butter – TFD prefers Kerry brand
  • 100 g icing sugar
  • 1/4 cup full-fat yogurt or milk-based Kefir
  • 1 lemon, zested with a microplane – use the juice in the icing
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • pinch vanilla sugar ***
  • For filling:
  • 100 ml lingonberry jam (can be replaced with raspberry, currant or black cherry jam)
  • 150 ml seedless raspberry jam
  • 2 Tbsp. Chambord liqueur (TFD addition, totally optional and omit for classic recipe) ***
  • For glaze:
  • 150 g icing sugar
  • juice of 1 lemon
  • 2 Tbsp. Irish butter ***
  • For optional decoration:
  • Berries, candied edible flowers

Instructions

  1. In a large bowl, mix the flour and sugar with vanilla sugar, lemon zest, baking powder and soda.
  2. Grate the cold butter on a coarse grater right into the bowl, mix all the ingredients together by hand until a crumbly mass, similar to wet sand, is formed.
  3. Add yogurt, quickly knead until homogeneous and roll the dough into a ball. If the dough seems too dry, you can add a little more yogurt. The dough must be rollable. Cover the dough with cling film or lid and leave to rest for half an hour.
  4. Turn on the oven at 180 ° C / 350 F. Divide the dough into 2 parts and roll out ½ cm thick on a baking sheet lined with parchment paper.
  5. You can bake the round cakes alone or both at the same time, first laying the first cake, applying the jam filling, leaving the edges clean and covering with a second cake, which is first rolled to the required size, transferred with paper and carefully inverted directly on top of the other. Press the top cake to the bottom and lightly press and connect the edges.
  6. The cakes are baked in the oven until they turn yellowish brown. If baking two cakes at once, bake a little longer.
  7. If the cakes were baked separately, put a thick layer of jam on top of one cake, put the second cake on top and press down gently.
  8. Place a bowl with icing butter in the warm oven to melt once the cakes are removed. In the bowl of melted butter, add icing sugar and lemon juice to form a flowing, thick glaze. Pour the icing over the finished cake and quickly smooth the icing. Leave overnight in the fridge to allow the icing to set thoroughly.
  9. If desired, the cake can be garnished with berries, candied edible flowers or fruit. The apple blossoms and violets shown in the pictures by way of example are thinly brushed with egg white, then sprinkled with icing sugar and left to dry.
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