that linzer (acel linzer)

(with English translation)
 For a long time a recipe from 1696 in Vienna Stadt was the oldest one known. In 2005, however, Waltraud Faißner, the library director of the Upper Austrian Landesmuseum found an even older Veronese recipe from 1653(in Codex 35/31 in the archive of Admont Abbey).Besides, the invention of the Linzer Torte is subject of numerous legends, reporting on a Viennese confectioner named Linzer  or the Franconian sugar baker Johann Konrad Vogel (1796–1883), who about 1823 at Linz started the mass production of the cake that made it famous around the world.The Austrian traveller Franz Hölzlhuber in the 1850s allegedly brought the Linzer Torte to Milwaukee, from where the recipe spread over the United States.
Now, you've got here a very Mala's version of this yummi, tasty, gorgeous my brain could imagine it...:))

A) for dough: 
200 gr sugar
2 yolks
vanilla seeds 

yeast (as big as a nut) leavened in  50ml of warm milk
200 gr butter(at room temperature)
100 gr cream
flour (about 500-600 gr or as much as you need)

a pinch of salt
Mix all together.The dough must be homogeneous and slightly elastic. Do not leavened it.

Here you have 2 options for filling ....
a cheese one : 
500 gr cheese
200 gr sugar
4 yolks
4 whites eggs
2-3 tbs semolina
50 gr cream
lemon or orange zest 
vanilla seeds
100 gr raisins
a pinch of salt
Mixt all ingredients without white eggs.
Beat the egg whites till they form soft peaks. Fold the egg whites gently into the cheese cream.

and a poppy one: 
aprox. 200-250gr ground poppy seeds 
100-150 gr powdered sugar
200-250 ml milk
a pinch of salt
1 tbs lemon juice
4 white eggs
Bring to boil the milk. Add the remaining ingredients. Then, let it stand away until seeds soak all the liquid.If, you need from the begining an extra milk then you can add it. Then you can add some rum or some brandy giving to the mixture an easy flavor.Fold the egg whites gently into the poppy seeds cream.

A half part from the dough is stretched as much as you need to cover the bottom of a baking pan.
Prick dough in several places. Do this using the teeth of a fork.
Cover all dough with cheese mixture.
From the second part of dough make thin reels (as a finger) and long enough to cross them all over the composition, forming a grid. Edges of the reels are slightly pressed bedides the pan's walls.
Bake it in heated oven to 200 C degrees.
When the top of the cake turn on golden...the cake is ready.
Dusted all with powdered sugar.

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