The Linzer Torte (or Linzertorte) is an Austrian dessert usually prepared during the Christmas holidays. The Linzer torte is composed of an almond and spiced shortcrust pastry base, then filled with currant or blueberry jam. The Linzer torte takes its name from the city of Linz and is considered the oldest cake in the world, with its first recipe dating back to 1653 found in the cookbook Buech von allerley Eingemachten Sachen. This dessert is truly special and has an exceptional aroma and taste. A must especially for the Christmas holidays!
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- Difficulty: Very easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: cake with 10-11 inch diameter
- Cooking methods: Oven
- Cuisine: Austrian
- Seasonality: Autumn, Winter, Christmas
- Energy 677.60 (Kcal)
- Carbohydrates 77.50 (g) of which sugars 42.20 (g)
- Proteins 10.11 (g)
- Fat 37.61 (g) of which saturated 14.23 (g)of which unsaturated 8.09 (g)
- Fibers 6.19 (g)
- Sodium 33.22 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
LINZER TORTE INGREDIENTS
- 9 oz Butter (cold)
- 1 1/4 cups Sugar
- 2 Eggs
- 9 oz Ground almonds (or hazelnuts)
- 1 tsp Ground cinnamon
- 2 tsps Baking powder
- 1 tbsp Unsweetened cocoa powder
- 1 Lemon zest (grated)
- 3 1/2 cups All-purpose flour
- 1 tsp Ground cloves
- 12 oz Redcurrant jam
- 1 Yolk (for brushing)
- to taste Sliced almonds
Tools
- 1 Springform pan
LINZER TORTE PREPARATION
In a bowl or in the mixer, put the sifted flour with baking powder and unsweetened cocoa.
Then add the sugar, eggs, diced butter, almonds, cinnamon, ground cloves, and lemon zest.
Knead all the ingredients well until you get a smooth and homogeneous dough.
Wrap the dough in plastic wrap and place it in the refrigerator for 1 hour.
Grease a 10-inch springform pan.Roll out 2/3 of the shortcrust pastry, slightly raising the edges and fill with the red or blackcurrant jam.
It will be a fairly high tart.
With the remaining shortcrust pastry, make strips to create a lattice on the cake’s surface.Brush with the yolk beaten with 1 tablespoon of milk and decorate with almond slices.
Bake the Linzer Torte at 350°F for about 40-45 minutes.Let it cool and then decorate with powdered sugar (optional).
Adriana’s Advice
It tastes even better the next day and can be kept for 6-7 days under a cake dome. I thank my friend Dulcisss in forno for the recipe inspiration.
