Description
Honestly, I don't know why these liver Austrians called cakes, maybe it's just a peculiarity of the translation? Eslsca cakes (it. Ischler Törtchen) — popular Austrian pastry, which is a two crust pastry with a diameter of 5-8 cm, connected by chocolate cream and covered with chocolate icing. Top ilski cake usually decorated with pistachio. Popular for Christmas. Recipe eslsca cakes was established in 1950-ies by the German pastry chef Richard Kurt, who led the famous confectionery "Zauner" in bad Ischl. Soon eslsca cakes became famous throughout Austria, and now their recipe is always present in every Austrian cookbook. For the recipe eslsca cakes aseminae exhibition in 1958 in Brussels, Kurt was awarded a gold medal. In 1959, the composer Eugen Brixel wrote the waltz "Eslsca cakes". For the recipe for the glaze, or ganache, thank the cook Olga Nastya. At the end of the recipe - a few photos Salzkammergut region - the birthplace of the cakes.
Ingredients
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Flour
200 g
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Sugar
80 g
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Powdered sugar
10 g
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Almonds
100 g
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Butter
100 g
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Leavening agent
1 tsp
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Dark chocolate
150 g
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Butter
50 g
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Milk
100 g
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Jam
Cooking
The products that we need
Chilled butter, diced, beat with a chopper or blender with the remaining ingredients for the dough first into crumbs, then into the dough. Or you can use the traditional ways.
Gather the dough into a ball, wrap in cling film and put in refrigerator for 1-1,5 hours.
On floured surface roll out the dough 3 mm thick, cut circles with a diameter of 5-8 cm With the dough to work hard enough - it is torn, it sticks, but then I adapted. Put the slices on oiled paper lined baking sheet. Bake in a preheated to 200 deg. the oven let Cool for 15-20 min.
Half of the cookies spread with jam and folded in pairs.
Here is the original recipe for the glaze. For the glaze: 150 grams of chocolate,40 g butter,30 g sugar, 100 ml of water. For the glaze, cook the syrup of sugar and water to a viscous state, remove from heat, add in hot syrup oil and broken pieces of chocolate. Stir until smooth. But I on the advice of Olga Nastya brought the milk to a boil, wait 2 minutes, put the broken chocolate, stir, added the oil, stirred everything again. But still, the coating turned out rough, but with a consistency I was satisfied. Pour our liver glaze.
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