Herr Kerr's Torten

Recipe Ingredients

2 tablespoons	30ml	Fine sugar
7 tablespoons	105ml	Butter - softened
1 cup	62g / 2.2oz	All-purpose flour - plus
1 tablespoon	15ml	All-purpose flour - sifted
1		Salt
1/2 cup	46g / 1.6oz	Toasted almonds - finely ground
1/8 cup	29ml	Toasted hazelnuts - finely ground
2 cups	474ml	Raspberries
1 tablespoon	15ml	Kirsch
1 1/4 cups	296ml	Sour cream
5/8 cup	148ml	Heavy cream
8		Toasted hazelnuts
		Confectioners' sugar - for dusting

Recipe Instructions

Preheat oven to 375 degrees. Combine sugar and butter and beat until fluffy. Add the sifted flour and salt, and then the nuts. Combine into a smooth dough. Place in the refrigerator for 1 hour.

Line a shallow cake tray with buttered foil. Remove pastry from the refrigerator and cut in half. Press out to form 2 circles 9 inches in diameter onto well greased foil. Trim to a perfect circle, scraping away excess pastry with a teaspoon. Mark 7 portions on one of the circles. Place into the oven for 8 minutes. Remove and allow to cool.

When cool, place the uncut layer onto a serving dish. Mix the raspberries with the sour cream and spread raspberry mixture onto pastry. Place the 7 portions of pastry on top. Leaving a space in between each portion.

Whip the cream until stiff. Pipe a whipped cream rosette onto each portion and one in the center and place a toasted hazelnut on each. Sift confectioners' sugar over the cake.

This recipe yields 7 servings.

Source:
THE GALLOPING GOURMET with Graham Kerr - (Show # GA-0105) - from the - TV FOOD NETWORK

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