Agreed. She should think about getting into talking books, if this test kitchen thing doesn’t ‘pan’ out. Arf!

But don't you think the seeds in the torte are too much? They should've put the jam in a screen to remove them. I do that for thumbprint cookies, and ATK recommends straining out the seeds in their thumb print cookies of a past recipe. I'm surprised they didn't here.

@@lostinmyspace4910 Seeds are ok - they should have used red current jam which also contains pleny of seeds, but other fruit + an acid comes somewhat close to the flavour. What was puzzeling was pre-baking the bottom which usually isn't done.

@@idnwiw They often bake the crust on desserts like this and others with crust base while there is no filling. This way heat can get to the top surface as well while there's no fruit to prevent a nice crisp crust. The fruit doesn't need to be baked or exposed to extreme heat only the crust. This is called blind baking where crust only is baked. Here, read this explanation on blind baking>> sallysbakingaddiction.com/how-to-blind-bake-pie-crust/

I could see how the cocoa, cinnamon, cloves, and rum would jazz up the recipe. I will experiment with those flavors next time I make one.

Would you share you recipe here please 😋🙏🙏🙏

@@SusanAyinkamiye Here is my recipe for our family’s Linzertorte 2 cups all purpose flour 1 cup granulated sugar 1 stick butter, room temperature 1 egg 1 TBSP Ground Cinnamon 2 TBSP Cocoa Powder 1/4 tsp Ground Cloves 1-1/2 tsp Baking Powder 1/2 cup finely chopped nuts, pecans or almonds 1/4 cup Whiskey or Rum 1/2 cup Strawberry or Seedless Raspberry preserves for topping Preheat oven to 350 degree F. Spray cake pan with Bakers Joy or grease and flour one 9 inch cake pan. Combine all ingredients in mixer except preserves. Divide dough - 2/3 for the bottom of cake pan and remaining 1/3 for making lattice top. Press dough into pan evenly with edges of dough slightly raised around the sides of the pan so the preserves do not go over the edges. Then divide the remaining dough into long ropes for lattice tp. Spread preserves over top of dough avoiding the edges. Place the dough ropes over the top like a lattice pie approx. 5 ropes of dough one direction and 5 the other direction. Bake in preheated oven for 35 to 40 minutes, testing center with toothpick to check for doneness. Let cool in pan for 10 minutes then remove from pan to cooling rack. Cool completely. Wrap in plastic wrap to store at room temperature. I usually let mine sit a couple of days before cutting to let the liquor mellow out a bit. Let me know if you make it or if you have any questions.

They are also called Biscoff cookies. Delta airlines will hand them out on flights.

Traditionally you would use red currant - jam which isn't only sweet but also very sour. To compensate for that you could add lemon juice like they have done here. Btw pre-baking of the bottom is not necessary and bie-weights are unknown in Austria. Just assemble the whole thing and bake it. It tasts better if you let the cake rest for a day before eating it.

@@idnwiw fig trees in the back yard. Fig it is.

@@DrDocDRM apricot sounds really good too

Just don't add the spices? Spices are only for flavor not texture.

Totally agree!

Peparkake is like speculaas. I'd add some ginger to the recipe , but easier by far is buying time of cookies at IKEA. They're legit

Biscoff's ingredients contain only cinnamon as the spice whereas this cookie has like few different spices.

In Belgium, Biscoff is just the new name for the most known brand of speculoos. Most Belgians buy this brand because it's the easiest available.

@@Kyssifrot I love Biscoff cookies. I bought them first because I needed a hard cookie to grind up for making a bottom crust for a dessert. Expensive but well worth it instead of the more common graham cracker crust with melted butter. But, Nabisco also makes a spice cookie that is crisp, and every bit as good as a Biscoff when it comes time for making a crumb crust with butter. But I gotta make the speculoos because I always wanted to make Biscoff cookies, so now we have a recipe to do it.

Biscoff and Speculoos are the same thing, but Biscoff cookies are notably sweeter and less spiced compared to traditional ones.

I was taught to roll the cookies out with a regular rolling pin, then make a single pass over the dough with the carved pin, pressing firmly. Don't try to roll over an area of the cookies more than once. That would just make a mess of the beautiful design.

not frozen, cold.

lol exactly!

Makes the right amount for a bottom crust, and it’s slightly easier to pat it out put into the pan if it’s a bit flattened already I’m guessing. I imagine you could put the entire disk into the pan and pat it out if you prefer.

@@sandrah7512 Maybe so, but why wouldn’t he say that?

@@carowells1607 I guess that’s true but why didn’t he do it that way then, or at least explain that was an option?

I agree! When I hear instructions, saying, “8 and 1/8th ounces of flour.” I have to get out my calculator to convert the 1/8th into something I can measure with on my scale, for it doesn’t measure in fractions.

1 tablespoon butter = .5 ounce = 14 grams 1 stick butter = 4 ounces = 113 grams

Thanks, You are so lindo.

Not lindo, kind. My translector do what he wants.

I'm sure it was edited for time.

The original bottom of the cake clings to the bottom of the pan, rather than just weighing down the rest if the cake (now bottom) of the cake. It's same friction which allows it to climb the sides as it bakes.

@@MadMark118 If I understand it right. It does not collapse when upside down, because it is stuck to the pan.

@@MrWnw Correct

@@MadMark118 How simple :D Thank you

Gonna cry?

that is the dumbest thing I've ever read, kid

If you pay attention, they give you the measurements in the show. My grandma and I used to sit with a notebook and wrote down the recipe as we watched the show on tv.

What a good idea! Why didn't I think of that!

I somehow clicked on their Speculoos link despite knowing from past experiences that you have to subscribe (but you can still get the recipe if you pay attention to the video) and what do you know, it's there for free when I clicked few hours ago.

​@@aloras405 That's what I always do, too.