Name: Apricot Linzertorte With Quark Whipped Cream
Yield: 4 servings
Ingredients: 2 cups blanched hazelnuts,; , cooled (about 10 ounces); 1 1/4 cups all purpose flour, divided; 2 teaspoons unsweetened cocoa powder; 1 teaspoon ground cinnamon; 3/4 teaspoon salt; 1/4 teaspoon (generous) ground cloves; 14 tablespoons (1 3/4 sticks) unsalted butter, room temperature; 1 1/4 cups sugar; 1 large egg; 1 large egg yolk; 2 teaspoons finely grated orange peel; 1 cup apricot preserves; 2/3 cup chilled heavy whipping cream; 1/3 cup whole-milk quark* or Greek-style yogurt; Powdered sugar

1
Preheat oven to 375u00b0F. Butter 10-inch springform pan. Process nuts and 1/4 cup flour in processor until nuts are finely ground. Transfer to medium bowl. Whisk in 1 cup flour, cocoa powder, cinnamon, 3/4 teaspoon salt, and cloves. Using electric mixer, beat 14 tablespoons butter and 1 1/4 cups sugar in large bowl. Beat in egg, then egg yolk and orange peel. Gradually stir in dry ingredients. Spoon 1 1/2 cups batter into pastry bag fitted with 3/8-inch plain round tip. Spread remaining batter in pan.
2
Bake torte bottom until golden, about 35 minutes. Cool in pan on rack 10 minutes. Maintain oven temperature.
3
Using some of batter in pastry bag, pipe border around edge of torte bottom. Spread preserves evenly over torte bottom. Pipe remaining batter over preserves in lattice pattern, 5 to 6 strips in each direction. Bake until lattice is firm to touch and preserves are bubbling, about 40 minutes. Cool completely. DO AHEAD:
4
Store airtight at room temperature.
5
Beat cream in bowl until peaks form; beat in quark. Dust torte with powdered sugar. Serve with quark whipped cream.

Apricot Linzertorte With Quark Whipped Cream

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