I have been wanting to make this cake, the Linzer Torte, for a long time because I had tasted it in Austria and because I had read the recipe in a tiny book (from which I already made the PARADISE CAKE) by Anneliese Kompatscher!
But I had also read the version with whole wheat flour made by Benedetta Parodi in her TV show, and so I thought of combining the two recipes to make the one I wanted…
I’ve used the whole wheat flour (as Parodi uses) and added almonds or rather almond flour (as Kompatscher uses), and the result is very, very good, I would say excellent!
For the filling, I used both blueberry jam and blackberry jam, and this Linzer Torte is just ( ^_*) like the one I tasted in the Austrian mountains many years ago!!
P.S. The cake is quite large since I used a 11-inch diameter pan, but it keeps well, so…. Oh, I forgot to tell you that some dough will be left over, but I personally froze it for a future delicious preparation!
I’ve started a free and open recipe channel on WhatsApp with no notifications and no sound, where you can subscribe by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you will be able to read one sweet and one savory recipe!
On the TOPIC OF WORLD SWEET RECIPES, I leave some suggestions just below:
- Difficulty: Medium
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 25 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Austrian
- Seasonality: All seasons
Ingredients
- 11.5 oz whole wheat flour
- 8 oz butter (cold, diced)
- 8.8 oz almond flour
- 3 eggs (small or 2 large)
- 1 tsp ground cinnamon
- 1 pinch ground cloves (in powder)
- 2 tsp baking powder
- 8.8 oz brown sugar
- to taste raspberry jam (or blueberry or currant or …as desired)
- to taste milk (or cream to brush before baking on edges and strips)
Tools
11-inch pan
- Pans
- Food Processors
- Rolling Pins
- Spoons
FOR THE PREPARATION OF THE LINZER TORTE RECIPE Austrian sweet recipe
Place all the ingredients except for the chosen jams on a work surface and start kneading to obtain a homogeneous dough, which you will let rest in the refrigerator for about an hour.
Preheat the oven to 350°F.With the help of two parchment paper sheets, roll out 2/3 of the dough to create the base of the LINZER TORTE and place it in the pan, using the parchment paper for protection.
Distribute the blackberry and blueberry jams evenly over the base of the cake.With the leftover dough (and there will still be a little left over, which I put in the freezer for another recipe), make strips that will form the classic lattice of our pies.
With the beaten egg yolk, brush the strips and then bake the LINZER TORTE for about 45/50 minutes.Let the cake cool completely before removing it from the pan because when hot it will be very fragile, and then enjoy it perhaps with a nice dollop of whipped cream.
Have a good day and thank you!P.S. If you want, we can decorate it with almond flakes just on the edge of the LINZER by joining them to the pastry with a brush of jam that is inside!
I didn’t add them otherwise the household foodie won’t eat it, so for the sake of peace….
P.S. THE STRIPS OF THE LINZER TORTE LOOK LIKE THEY WERE PUT BY A VERY DRUNK PERSON… I swear I’m sober but it turned out that way because the dough is very soft! Sorry 🙏
I remind you that at the top where you see the blog menu there is a magnifying glass 🔎 that will allow you to find all the preparations that have that title or that ingredient by entering an ingredient or the title of a recipe, and I hope you will read recipes to your liking!
I HAD made and published this cake back on November 30, 2013. Today, since I didn’t like the photo, I decided to remake it and I think this photo is even worse haha!
