Alexandertorte

Alexandertorte is a Latvian dessert consisting of pastry strips filled with raspberry preserves or raspberry jam, it is traditionally eaten as a lunch or dinner dessert, but it can also be served at tea. It should be made a day or so before it is planned to serve, because the icing must be hard before the torte is cut.

 

Alexandertorte

Alexandertorte

Alexandertorte, also known as Alexander Torte or Aleksander Torte, is a Latvian dessert. Consisting of pastry strips filled with raspberry preserves or raspberry jam, it is traditionally eaten as a lunch or dinner dessert, but it can also be served at tea. It should be made a day or so before it is planned to serve, because the icing must be hard before the torte is cut.
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Course: Pastries
Cuisine: Latvian
Servings: 24
Author: The Cook

Ingredients

  • 1 cup sugar
  • 1 teaspoon vanilla extract, optional
  • 3 cups flour
  • ½ teaspoon salt
  • 2 cups unsalted butter
  • 1 cup seedless raspberry jam
  • 3 tablespoons lemon juice
  • 2 cups icing sugar (powdered sugar)

Instructions

  • Measure flour, sugar, salt (and vanilla, if using) into a large bowl. Cut in butter and knead until well blended and dough holds together. Divide dough into three very equal parts. Wrap in plastic and refrigerate overnight.
  • Let dough stand at room temperature (for easier rolling). Preheat oven to 180°C. Roll out each part between two sheets of wax paper into the size of your cookie pan (e.g. 10" x 15" or 25 cm x 40 cm ). Remove top paper. With bottom paper, pull dough onto the pan. Bake for 10 - 12 minutes until golden yellow but not brown. Watch it carefully, as it burns easily.
  • Remove from oven. Let cool for 2 minutes. Place a pastry board over the pan and turn over, releasing the pastry. Peel off paper. Spread pastry layer with half of the jam. With the help of another board of cookie sheet, carefully slide the second layer on top of the first. Spread with the rest of the jam. Finally, bake the third layer and repeat the procedure.
  • Mix icing sugar with lemon juice. Spread icing over the cake in a thin layer. Let cool completely. Cut in small rectangles about 4 cm by 8 cm and serve with good, strong coffee.

Nutrition

Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
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  • Alexandertorte, also known as Alexander Torte or Aleksander Torte (Latvian: Aleksandra kūka, Aleksandra torte), is a dessert that was conceived to commemorate a visit of Tsar Alexander III in Riga. Today, Riga is the capital of Latvia.
  • A similar dessert exists in Denmark, and is known as hindbærsnitte. In the German language area, a torte of the same name exists that has almonds and wineberries as the main ingredients.
  • A Finnish version of the dessert called Aleksanterinleivos commemorates Tsar Alexander I of Russia and has been produced since 1818.

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