Apricot Linzertorte with Quark Whipped Cream

Ingredients

• 1.3 cups flour divided
• 1 cup apricot preserves 
• 1 large eggs 
• 1 large egg yolk 
• 1 teaspoon ground cinnamon 
• 0.3 teaspoon ground cloves generous ()
• 10 ounces hazelnuts cooled toasted
• 0.7 cup cup heavy whipping cream chilled
• 12 servings powdered sugar 
• 0.8 teaspoon salt 
• 0.3 cup greek yogurt quark* or greek-style
• 1.3 cups sugar 
• 14 tablespoons butter unsalted room temperature ()
• 2 teaspoons cocoa powder unsweetened

Equipment

• bowl
• frying pan
• oven
• ziploc bags
• pastry bag

Directions

1. Preheat oven to 375°F. Butter 10-inchspringform pan. Process nuts and 1/4 cupflour in processor until nuts are finelyground.
2. Transfer to medium bowl.
3. Whiskin 1 cup flour, cocoa powder, cinnamon, 3/4teaspoon salt, and cloves. Using electricmixer, beat 14 tablespoons butter and 1 1/4cups sugar in large bowl. Beat in egg, thenegg yolk and orange peel. Gradually stir indry ingredients. Spoon 1 1/2 cups batter intopastry bag fitted with 3/8-inch plain roundtip.
4. Spread remaining batter in pan.
5. Bake torte bottom until golden, about35 minutes. Cool in pan on rack 10 minutes.Maintain oven temperature.
6. Using some of batter in pastry bag, pipeborder around edge of torte bottom.
7. Spreadpreserves evenly over torte bottom. Piperemaining batter over preserves in latticepattern, 5 to 6 strips in each direction.
8. Bakeuntil lattice is firm to touch and preservesare bubbling, about 40 minutes. Coolcompletely. DO AHEAD: Can be made 3 daysahead. Store airtight at room temperature.
9. Beat cream in bowl until peaks form;beat in quark. Dust torte with powderedsugar.
10. Serve with quark whipped cream.
11. * A slightly tangy, soft unripened cow's-milkcheese; available at some supermarketsand at specialty foods stores (such as Whole
12. Foods markets) and natural foods stores.
13. If you don't havea pastry bag, spoon the batter into aresealable plastic bag. Twist bag at top,grasp top firmly, and cut off enough of1 corner to form a 3/8-inch-wide opening.Chefs Andrew Chase and Erwin Schrottnerare co-owners of Café Katja in Manhattan.
14. Bon Appétit