Desserts
Alexandertorte
A shortbread cake with raspberry jam, covered with a white icing and hagelslag, the little chocolate sprinkles. It is served in slices, often with the afternoon coffee, as a German-inspired tea-room pastry.
Ingredients
Ingredients
Spices & seasoning
Optional extras
Instructions
- Mix the flour, baking powder and salt. Add the cold butter cut into cubes and rub it in with your fingertips until sandy.
- Add the sugar, the whole egg and the extra yolk, then the lemon zest. Knead quickly into a smooth dough, wrap in cling film and chill for 30 minutes.
- Preheat the oven to 180 °C. Press two thirds of the dough into a buttered and floured springform tin, slightly raising the edges.
- Spread the raspberry jam over the base, then cut the rest of the dough into strips and lay them in a lattice over the jam.
- Bake for about 35 minutes, until the pastry is golden. Let it cool completely on a rack.
- Mix the icing sugar with the milk to make a smooth, pourable icing. Spread it over the cold cake, then generously sprinkle with hagelslag.
Variations and tips
Version without chocolate. Replace the hagelslag with toasted flaked almonds for a more rustic look.
Homemade jam. A blackcurrant or redcurrant jam works very well instead of raspberry.
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Original Ecomely recipe.