Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup sweetened shredded coconut
- 1 egg yolk
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup raspberry jam
- 1/2 cup sweetened shredded coconut, toasted
Special equipment needed:
- 9-inch springform pan
- Parchment paper
- Rolling pin
- Cookie cutter (heart-shaped or any desired shape)
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a large bowl, cream the butter and sugar until light and fluffy. Add the shredded coconut and egg yolk, and mix until well combined.
3. In a separate bowl, whisk together the flour and salt. Gradually add the flour mixture to the butter mixture, mixing until just combined.
4. Divide the dough in half. Roll out one half of the dough on a lightly floured surface to about 1/4 inch thickness. Use a heart-shaped cookie cutter (or any desired shape) to cut out the dough. Repeat with the other half of the dough.
5. Place the heart-shaped dough pieces on the bottom of the prepared pan, overlapping slightly to form a crust. Spread the raspberry jam evenly over the dough.
6. Roll out the remaining dough and cut into strips. Arrange the strips in a lattice pattern over the jam.
7. Bake for 35-40 minutes, or until the edges are golden brown. Remove from the oven and let cool in the pan for 10 minutes.
8. Carefully remove the sides of the springform pan and transfer the torte to a wire rack to cool completely.
9. Once cooled, sprinkle the toasted coconut over the top of the torte.
Time:
Preparation time: 30 minutes
Cooking time: 35-40 minutes
Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 380
Fat: 22g
Saturated Fat: 14g
Cholesterol: 85mg
Sodium: 160mg
Carbohydrates: 42g
Fiber: 1g
Sugar: 22g
Protein: 4g
Substitutions for ingredients:
- Raspberry jam can be substituted with any other fruit jam or preserves.
- Almond flour can be substituted for all or part of the all-purpose flour for a nuttier flavor.
Variations:
- Add chopped nuts or dried fruit to the dough for added texture.
- Use a different flavor of jam or preserves for a different taste.
- Add a layer of chocolate ganache on top of the jam before adding the lattice crust.
Tips and tricks:
- Make sure the butter is softened but not melted for the best texture.
- Chill the dough for 30 minutes before rolling it out for easier handling.
- Toast the coconut in a dry skillet over medium heat until golden brown for added flavor.
Storage instructions:
Store the torte in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat the torte in a 350°F (175°C) oven for 10-15 minutes, or until warmed through.
Presentation ideas:
Serve the torte on a cake stand or platter and sprinkle with powdered sugar for a beautiful presentation.
Garnishes:
Sprinkle with toasted coconut or fresh berries for added color and flavor.
Pairings:
Serve with a cup of coffee or tea for a delicious dessert.
Suggested side dishes:
Serve with a side of whipped cream or vanilla ice cream for a decadent treat.
Troubleshooting advice:
- If the dough is too crumbly, add a tablespoon of milk or water until it comes together.
- If the lattice crust is difficult to handle, chill it in the refrigerator for 10-15 minutes before placing it on top of the jam.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and work surfaces thoroughly before preparing the torte.
Food history:
Linzer torte is a traditional Austrian dessert that dates back to the 17th century. It is typically made with a shortbread crust and filled with raspberry jam.
Flavor profiles:
This coconut linzer torte has a buttery and slightly sweet shortbread crust, with a tart and fruity raspberry jam filling. The toasted coconut adds a nutty and crunchy texture to the dessert.
Serving suggestions:
Serve the torte as a dessert for a special occasion or as a sweet treat for afternoon tea.
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Region: Austrian