Aleksandra Torte
Aleksandra torte (ah-lek-SAHN-drah TOHR-teh)
Alexander Torte
A classic Latvian layered pastry of buttery shortcrust filled with tangy raspberry jam, topped with white icing and cut into elegant fingers.
Instructions
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1
Rub cold butter into flour until it resembles breadcrumbs. Mix in powdered sugar, egg yolk, sour cream, and salt. Form into a smooth dough. Chill 30 min.
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2
Divide dough in half. Roll each piece to fit a lined baking sheet (about 25x35cm).
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3
Bake one layer at 190°C (375°F) for 12-14 min until just golden. Bake the second layer similarly.
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4
Spread raspberry jam evenly over one baked layer. Place the second layer on top.
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5
Mix powdered sugar, lemon juice, and water into a smooth glaze. Spread over the top.
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6
Let icing set for 30 min. Cut into elegant fingers about 3cm wide. Serve at room temperature.
Did You Know?
Aleksandra torte is believed to be named after Tsar Alexander I, and was the most popular pastry in pre-war Riga's famous cafes.
The Story Behind Aleksandra Torte
Aleksandra torte is one of Latvia's most iconic pastries, dating to the 19th century when Riga was a cosmopolitan Baltic capital. The combination of crisp shortcrust and tart raspberry jam became a symbol of Latvian cafe culture. It survived Soviet times and remains a beloved treat in modern Latvian confectioneries.
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