The Linzer Cake, also known as Linzer Torte, is a very ancient dessert of Austrian origin that takes its name from the city of Linz. It has the classic tart shape with a crumbly dough that, in addition to the classic shortcrust ingredients, includes hazelnut flour, almond flour, and spices. The filling should be red currant or raspberry jam, as in this recipe. Follow my recipe for a Traditional Linzer Cake.
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- Difficulty: Very easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 10
- Cooking methods: Electric oven
- Cuisine: Austrian
- Seasonality: All seasons
- Energy 696.79 (Kcal)
- Carbohydrates 78.03 (g) of which sugars 46.68 (g)
- Proteins 10.29 (g)
- Fat 39.65 (g) of which saturated 14.13 (g)of which unsaturated 7.97 (g)
- Fibers 4.37 (g)
- Sodium 35.82 (mg)
Indicative values for a portion of 170 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
Ingredients
- 2 1/3 cups all-purpose flour
- 1 1/3 cups almond flour
- 1 1/3 cups hazelnut flour
- 2 1/4 tsp baking powder
- 2 eggs (medium)
- 1 cup + 2 tbsps cups butter
- 1 1/4 cups sugar
- 1 pinch fine salt
- 1 tbsp lemon zest (grated)
- 1 pinch ground cloves
- 1 tsp ground cinnamon
- Half vanilla bean
- 3 1/2 tbsps unsweetened cocoa powder
- 1 1/2 cups raspberry jam
- 1/2 cup almond slivers (toasted)
- 1/3 cup raspberry jam
- to taste powdered sugar
Tools
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- Food scale
- Bowl
- Spatula
- Sieve
- Parchment paper
- Baking pan
- Dough cutter
- Brush
- Pan
Steps
Pour the softened butter and sugar into a large bowl and blend with a spatula until creamy. Add the almond and hazelnut flours and continue to mix. Add the grated lemon zest, cinnamon, ground cloves, vanilla bean pulp, a pinch of salt, and mix.
Add the eggs one at a time and finish by adding the flour with baking powder and sifted cocoa. Pour onto a work surface and quickly finish kneading with your hands. The dough should be soft but not sticky. Form a rectangular block, wrap it with parchment paper, and let it rest in the fridge for 2 hours.
Preheat the static oven to 350 degrees Fahrenheit. Grease and flour the edges of the springform pan. Take half of the dough block and roll out a circle with a 11-inch diameter and 0.4-inch thick, place it in the pan with parchment paper. Prick the bottom, pour the jam, and level it. Roll out the remaining dough with a rolling pin and form the lattice strips and the border. Use the tines of a fork to imprint lines on the border. Bake on the middle rack and cook for 40 minutes. Let it cool. Pour the sliced almonds into a small pan and toast them. Warm the remaining jam, brush it on the edge, and place the slices all around. Dust with powdered sugar and serve.
