A recipe for a traditional Austrian Linzer cake in autumn variation Food Network magazine can’t do without a pumpkin. friends: 
Photo of the dish: Kon Pulos Time: 2 hours. Difficulty: easy Portions: 8 – one 0 The recipes use volumetric containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
The foundation
- 2 tbsp. premium flour
- 0.66 Art. granulated sugar
- 0.25 tsp salt
- 10 tbsp. l melted butter
- 0.5 tbsp. chopped blanched hazelnuts
- 0.5 tbsp. red currant or raspberry seedless jam
Filling
- 420 gr. pumpkin puree
- 0.75 Art. drinking cream 10% fat
- 0.66 Art. granulated sugar
- 2 large eggs
- 0.5 tsp ground cinnamon
- Powdered Sugar
Recipes with similar ingredients: premium flour, pumpkin mashed potatoes, eggs, cream, raspberry jam, currants, hazelnuts, cinnamon, shortbread dough, confiture, struzel
Recipe preparation:
- Preheat the oven to 180 ° C. Make the dough and top layer: Mix flour, sugar and salt in a medium-sized bowl, whipping with a fork. Pour in melted butter and mix well. Transfer three quarters of the mixture into a small bowl, add nuts and mix with your fingers until large lumps form. It will be top coat, keep the mass in the refrigerator until use. Spread the remaining dough on the bottom and sides of the cake pan 20 cm in diameter. Put in the freezer to freeze for 10 minutes.
- Pierce the bottom and sides of the dough with a fork in several places. Lay out foil, then put a special load for the pie or dried the beans. Bake until pale golden on the edges, 12-15 minutes. Remove foil and weight. Keep baking until the dough on the bottom will become dry and slightly browned, another 5-8 minutes. Put on countertop and let cool for 5 minutes, then gently close with Using a small spoon, small cracks while the dough is still warm. Spread jam on the bottom and edges of the cake, let cool completely.
- Make the filling: Mix pumpkin puree, cream, sugar, eggs and cinnamon in a large bowl until smooth. Put the cooled base of the pie on a baking sheet with sides, pour into her pumpkin filling. Bake for 20 minutes, then remove from oven and sprinkle with nut mass. Keep baking until the filling will not freeze, 30-40 minutes. (Cover the pie with foil if it is fry too fast). Lay on the countertop and give cool completely. Sprinkle with icing sugar just before serve.
