Austrian Linzer Torte: A Traditional And Amazing Recipe

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Ready To Make The Famous The Austrian Linzer Torte?

It is considered the oldest known cake in the world. Who named or invented it remains a mystery. All we know is that it became famous in Linz, Austria.

I love how it is simple and easy to make.  I have eaten my fair share of these, and there is nothing like a homemade Austrian Linzer Torte. It is simply scrumptious and a great way to end a holiday meal.

What makes this torte so beautiful is the lattice design of the top crust and the traditional filling. You can make these in different sizes, this recipe is for a traditional cake or pie size that serves eight.

Austrian Linzer Torte

Sheri

A Traditional And Amazing Recipe

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Prep Time 1 hr

Cook Time 1 hr

Servings 8 hungry people

Ingredients

  

• 250 g butter
• 250 g flour
• 125 g icing sugar
• 150 g ground hazelnuts (or almonds)
  
  
• 2 tbsp bread crumbs
• 1 egg
• 1 egg yolk
• 1 egg for coating
• cinnamon powder
• a pinch of ground cloves
• pinch of salt
• grated lemon rind or lemon juice
• wafers for layering
• strawberry, raspberry or apricot jam - homemade jam is the best
• flaked almonds

Instructions

 

• It's Oh So Simple!

  Create a small hill of flour on the on your kitchen surface. Make   sure it's clean.

  If not, you can use a tray or chopping board.

  Slice the butter into small cubes and rub between the fingers into the flour to create a light crumb.

  Add cinnamon according to taste. try not to over do it, so the cinnamon doesn't take over.

  Next, add a pinch of ground cloves and a little salt, together with the lemon (rind or juice) and the hazelnuts or almonds to a food processor and pulse until the nuts are finely ground. 

  Remove the dough to a lightly floured work surface and knead until smooth.

  Form into a disc, cover with plastic wrap and refrigerate for at least 1 hour. Some people do it for only 30 minutes, but the longer the better. Don't exceed 90 minutes.

  Pre-heat the oven to 180 °C. Grease a suitably sized spring form cake tin and then dust with the bread crumbs to prevent the dough from sticking.

  Next, press a little over half of the dough onto the base of the tin, using the knuckles of your fingers.

  Spread the jam evenly over the dough, leaving a 1/2-inch border around the edge.

  Roll the remaining dough into pencil-thin ropes.

  Lay the ropes over the jam about 2.5 cm apart and extending to the border to form a lattice-crust.

  Simply lay the ropes of dough around the edge of the tart to form a border and seal in the top lattice crust.

  You can also cover the pastry base with wafers, and then coat with smoothly stirred jam, leaving about 1 cm all round for the edge.

  Here, you will place the thicker roll into the tin as an edging, and press down gently. Use the thinner rolls to create a lattice. Sprinkle with flaked almonds to taste.

  Mix the egg yolk with a couple teaspoons of water. Use a pastry brush to brush the crust with the egg yolk.

  Place the tart on a baking pan and place it in the oven.

  Bake for about 45 minutes, or until the crust is cooked through and nicely browned.

  Allow your soon to be devoured Austrian Linzer torte to cool completely in the pan.

  Remove it to a serving platter.

  The Austrian Linzer torte is best served the next day as its crust gets moister with time.

  Wrap it in film to keep greedy fingers away. Before you serve, dust with icing sugar.

  
  
  
  
  

Keyword Austrian desserts, cake, dessert, torte

Austria has a long history and tradition of making some of the finest desserts in the world. The Linzer Torte is a holiday classic in the Austrian, Hungarian, Swiss, German, and Tirolean traditions. It is usually served at Christmas in Austria, which is celebrated on December 24th.

Linzer Torte is often made like small tarts or cookies in bakeries around the world.

The Austrian traveller Franz Hölzlhuber  allegedly brought the Linzer Torte to Milwaukee in the 1850’s and spread this wonderful recipe all over the United States. Austria’s most well-known tortes are the Austrian Linzer Torte and the Austrian Sachertorte.

Neither are good for your waistline, but they are so irresistible. I am a sweet tooth so no complaints here.

Whether hot or cold, as a starter or dessert, here’s how you can enjoy the sweeter side of Vienna!

Let me know what you think in the comments section below.