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OREO Linzertorte

mdi_user Atsi Thepa
|
solar_calendar-linear 1672244100000
Author :Atsi Thepa
|
Published : 1672244100000

Frame-difficulty

Difficulty:pro

frame-serve

Serves:12

Frame-time

Time:5:30 hours

Frame-egg

Contains egg: Yes

For the Recipe

  • 16 nos Oreo CookiesBuy
  • 1½ cups Flour
  • ¾ cup Ground walnuts
  • ¾ cup Sugar
  • 1 tsp Baking powder
  • 1 tsp Ground cinnamon
  • ¾ cup Butter cubes, cold
  • 1 nos Egg
  • ½ cup Raspberry jam
  • ¼ cup White decorating icing

Directions

  1. Step 01

    Take 10 Oreo Cookies. Crush them until they turn into fine powder. Place them in a large bowl.

  2. Step 02

    Add the flour, walnuts, sugar, baking powder and cinnamon. Mix well.

  3. Step 03

    Keep cutting the butter into smaller pieces as you stir it into the cookie mixture. Mix until the blend resembles coarse crumbs.

  4. Step 04

    Add the egg. Mix until it gets the consistency of soft dough.

  5. Step 05

    Make small balls out of the mixture. Press them slightly to make them flat.

  6. Step 06

    Tightly wrap the balls in plastic wrap.

  7. Step 07

    Refrigerate for 4 hours.

  8. Step 08

    Take a 9-inch round pan. Line it with foil. The foil should extend over the sides of the pan. Spray cooking spray on the pan.

  9. Step 09

    Divide the cookie dough in half.

  10. Step 10

    Transfer the first half into the pan. Press it onto the bottom of the pan.

  11. Step 11

    Spread the raspberry jam onto the pan dough. Ensure that there is ¼ inch distance between the jam layer and the edges of the dough.

  12. Step 12

    Chop the remaining Oreo Cookies. Sprinkle them over the jam layer.

  13. Step 13

    Lightly sprinkle some flour on a surface. Place ½ a cup of the remaining dough onto the surface. Roll it into 2 (12-inch long) ropes. Set aside.

  14. Step 14

    Roll the remaining dough into 2 (9-inch) ropes, 4 (8-inch) ropes and 4 (7-inch) ropes.

  15. Step 15

    Place one 9-inch rope on the centre of the torte. Place one 8-inch and one 7-inch rope on each side of the 9-inch rope. The ropes on either side should be placed at the same distance from the central rope. Repeat the process with the remaining dough ropes, placing them perpendicular to the ropes already on the cake to resemble a lattice.

  16. Step 16

    Place both the 12-inch dough ropes, end to end, around the edges of the pan. Seal the top by pressing both ends together.

  17. Step 17

    Refrigerate for 30 minutes.

  18. Step 18

    Heat the oven to 180°C. Bake the torte for 30 minutes or until a toothpick inserted into the centres of the dough ropes comes out clean. Let it cool completely.

  19. Step 19

    Use the foil handles to take the torte out of the pan. Drizzle the white decorating icing on top. Oreo Linzertorte is ready!

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