Another Formula 1 race, another Bake Off.
I found so many great tortes for the German Bake Off, I was spoilt for choice. My favourite, just for the name alone, was Beinenstich Kuchen or Bee Sting Cake, but I had to discount that one as it had nuts in … and small boy has a slight allergy.
So in the end I plumped for ‘Alexander Torte’, which is an East German cake that has its roots in Latvia.
Super simple, very easy to make, a bit disastrous when it comes to getting the pastry together so be warned but all in all very tasty …
It literally is two pieces of shortbread sandwiched together with raspberry jam, and topped with lemon icing.
I used the recipe from the ‘German Foods‘ website, and here it is:
FOR THE PASTRY
– 225g cold butter
– 576g flour
– 4 tbsp sugar
– 1 egg
FOR THE FILLING
– 2-3 tbsp raspberry jam
FOR THE ICING
– 320g powdered sugar
– 2 tsp lemon juice
– 4 tbsp cold water
- Combine chilled butter, flour, and sugar in bowl
- Cut with two knives or pastry cutter until mixture resembles coarse meal
- Beat in egg, and work mixture with fork or fingers until smooth
- Shape into ball, wrap, refrigerate 1 hour or until firm
- Divide the dough in two
- Roll out each half to form a rectangle and place on a greased baking sheet
- Bake at 125 C / 250 F / Gas Mark ½ / 105 C (Fan) for 40 minutes
- Spread the raspberry jam evenly over one warm cake sheet
- Place the second sheet of cake on top and press down carefully
- Mix the powdered sugar with the lemon juice and about 4 tablespoons of water until smooth
- Ice the cake while it’s still slightly warm
- I used room temperature butter to make it easier to rub together and I didn’t use a pastry cutter
- BE CAREFUL – 1 egg really doesn’t bind the dry ingredients together all that well, it will be very, very, very crumbly
- After an hour in the fridge, the moment you cut the pastry it crumbles, so basically forget about rolling it out. I divided it in two and then gently lifted it into the baking trays and moulded in situ
- The pastry will still be fairly delicate when it comes out of the oven … be prepared for the second sheet to break up as you attempt to pop it on top of the sheet covered in jam
- Once it’s completely cool (and yes, it is a good idea to pop it in the fridge) it is far more stable
Truly scrumptious in every sense of the word and definitely something to munch on during this weekend’s racing
And here’s how I got on making it:
Does it look like something you would enjoy cooking?
Why not give it a go and let me know how you get on in the comments below.
The F1 Bake Off will be back next week…