Viennese Pastry

Maria KostoffMaria Kostoff
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Viennese Pastry
23/03/2013
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Preparation20 min.
Cooking30 min.
Тotal50 min.
Servings10 to 12 pieces
"And remember, when talking about the classics, we don`t mean Mozart but this Viennese Pastry."

Ingredients

  • butter - 4/5 cup (200 g)
  • powdered sugar - 4/5 cup (200 g)
  • walnuts - 4/5 cup (200 g), chopped
  • flour - 1 cup (250 g)
  • eggs - 2 small or 1 large
  • cocoa - 4 tablespoons, if desired
  • cinnamon - 2 tsp
  • cloves - 2 tsp ground
  • jam - 1 jar (apricot, plum or optional)
  • lemons - zest of 1/2 fruit
  • rum - 1 tablespoon
  • hazelnuts - to decorate, can use almonds
measures

How to cook

Beat the butter and sugar well, add the eggs, then the ground walnuts, flour, cocoa and spices. Finally, add the rum and lemon zest. Mix and knead a soft dough, you need to split it into 2 parts.

Spread one side in a greased and lightly floured cake form and smear it with jam. Form strip from the remaining dough, in order to form a grid on top of the jam. Bake the Viennese cake in a preheated oven for about half an hour.

10 minutes before it is ready, sprinkle it with chopped almonds or hazelnuts and bake finished.

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