Linzer Torte

Name: Linzer Torte
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Yield: 10
Ingredients: Type 00 flour 2 ½ cups; Nut flour 2.7 cups; Butter 1.1 cups; Sugar 1 cup; Eggs at room temperature (about 2 medium) 3.9 oz; Lemons ½; Vanilla bean 1; Unsweetened cocoa powder 1 ¼ tbsp; Brandy 2 tsp; Ground cloves 1 pinch; Cinnamon powder 1 tsp; Baking powder 0.6 tsp; Fine salt 1 pinch; Raspberry jam 0.94 cup; Almond slices to taste; Powdered sugar to taste

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556

Calories per serving

Energy Kcal 556
Carbohydrates g 77.2
of which sugars g 42.3
Protein g 7.2
Fats g 24.3
of which saturated fat g 12.8
Fiber g 102.8
Cholesterol mg 4.7
Sodium mg 113.2

Vegetarian

Difficulty: Average
Prep time: 30 min
Cook time: 55 min
Serving: 10
Cost: Average

PRESENTATION

The Linzer Torte is an Austrian dessert that is just as delicious as the Sacher! Like other Austrian desserts, such as Kranz, kaisershmarren, or kipferl, this special tart can also be tasted in Trentino and Südtirol. It is one of the oldest cakes in the world, originating from the city of Linz, a simple Christmas cake to make. It is made with a shortcrust pastry base prepared with ground hazelnut flour and flavored with cinnamon and cloves. For the filling, red fruit jam, raspberries, or currants are used, which contrast with the sweetness of the base. Finally, it is decorated with dense latticework and sliced almonds. Traditionally, a layer of wafers was placed between the base and the jam to act as an insulator.

INGREDIENTS

556

Calories per serving

Ingredients (for a 9.5-inch pan): Type 00 flour 2 ½ cups (300 g); Nut flour 2.7 cups (250 g); Butter 1.1 cups (250 g); Sugar 1 cup (200 g); Eggs 3.9 oz (110 g) - at room temperature (about 2 medium); Lemons ½; Vanilla bean 1; Unsweetened cocoa powder 1 ¼ tbsp (10 g); Brandy 2 tsp (10 g); Ground cloves 1 pinch; Cinnamon powder 1 tsp; Baking powder 0.6 tsp (3 g); Fine salt 1 pinch

for the topping: Raspberry jam 0.94 cup (300 g); Almond slices to taste; Powdered sugar to taste

Preparation

How to prepare Linzer Torte

To prepare the Linzer Torte, place the softened butter, sugar, and salt 2 in a large bowl and mix with electric beaters for a couple of minutes. Add the room temperature eggs 2 and mix until fully absorbed. Add the spices, vanilla bean pulp, and grated lemon zest to the mixture 3.

Continue mixing with the beaters and add the flours 4, baking powder, cocoa powder, and brandy 5. You should obtain a soft and homogeneous mixture 6.

Transfer three-quarters of the dough into a piping bag with a 15 mm nozzle. Cover the bottom of a 9.5-inch diameter pan (preferably with a removable base), creating concentric circles starting from the perimeter of the pan 7 8. Now fill the base with jam, leaving a 0.6-inch border 9. You will likely have leftover dough, which you should keep aside in this piping bag.

Transfer the remaining dough to another piping bag with a 1 cm nozzle and create the decorative latticework 10 11. Use the first piping bag again to create the edge of the tart. Sprinkle the edge with sliced almonds 12.

Bake the Linzer in a static preheated oven at 356°F for 50-55 minutes. Remove from oven 13 and let it cool slightly before removing your Linzer Torte from the pan 14. Once cool, decorate with a little powdered sugar 15!

Storage

The Linzer Torte can be stored for 2-3 days under a glass dome.

The shortcrust pastry can be frozen wrapped in plastic wrap for 3-4 weeks.

Tip

You can substitute the raspberry jam with currant or mixed berry jam!

Don't have a piping bag or prefer not to use one? In this case, let the pastry firm up in the refrigerator for at least 2 hours and then roll it out quickly to avoid it softening too much.

For the translation of some texts, artificial intelligence tools may have been used.

Linzer Torte

PRESENTATION

INGREDIENTS

How to prepare Linzer Torte

Storage

Tip

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