Dessert: Apricot Linzertorte with Quark Whipped Cream

Recipe by /contributors/andrew-chase For more on assembling the torte, see "Prep School.

This recipe includes fertility superfoods such as:

Cinnamon, Nuts

Health and fertility benefits of Apricot Linzertorte with Quark Whipped Cream

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

2 cups blanched hazelnuts, toasted , cooled (about 10 ounces)
1 1/4 cups all purpose flour, divided
2 teaspoons unsweetened cocoa powder
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/4 teaspoon (generous) ground cloves
14 tablespoons (1 3/4 sticks) unsalted butter, room temperature
1 1/4 cups sugar
1 large egg
1 large egg yolk
2 teaspoons finely grated orange peel
1 cup apricot preserves
2/3 cup chilled heavy whipping cream
1/3 cup whole-milk quark* or Greek-style yogurt
Powdered sugar

Instructions

Preheat oven to 375 °F. Butter 10-inch springform pan. Process nuts and 1/4 cup flour in processor until nuts are finely ground. Transfer to medium bowl. Whisk in 1 cup flour, cocoa powder, cinnamon, 3/4 teaspoon salt, and cloves. Using electric mixer, beat 14 tablespoons butter and 1 1/4 cups sugar in large bowl. Beat in egg, then egg yolk and orange peel. Gradually stir in dry ingredients. Spoon 1 1/2 cups batter into pastry bag fitted with 3/8-inch plain round tip. Spread remaining batter in pan.
Bake torte bottom until golden, about 35 minutes. Cool in pan on rack 10 minutes. Maintain oven temperature.
Using some of batter in pastry bag, pipe border around edge of torte bottom. Spread preserves evenly over torte bottom. Pipe remaining batter over preserves in lattice pattern, 5 to 6 strips in each direction. Bake until lattice is firm to touch and preserves are bubbling, about 40 minutes. Cool completely. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.
Beat cream in bowl until peaks form; beat in quark. Dust torte with powdered sugar. Serve with quark whipped cream.
A slightly tangy, soft unripened cow's-milk cheese; available at some supermarkets and at specialty foods stores (such as Whole Foods markets) and natural foods stores.

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