Linzer Torte Torte
User Reviews
5.0
9 reviews
Excellent
Linzer Torte Torte
Report
Try this original Linzer torte recipe, an Austrian cake with shortcrust pastry and redcurrant jam. It's easy to make and sure to please anyone.
Share:
Ingredients
- 250 g all-purpose flour 9 oz/ 2 cups, Note 1
- 250 g ground almonds 9 oz/ 2 cups
- 250 g granulated sugar 9 oz/ 1 ¼ cup
- 1 teaspoon unsweetened raw cocoa powder
- A pinch of cinnamon
- 250 g VERY COLD unsalted butter 9 oz/ 1 cup
- 4 egg yolks
- 1 tablespoon water
- 300 g redcurrant jam 10.5 oz/ 1 cup, Note 2
- 1 extra egg yolk
- 2 teaspoons milk
Instructions
- Make the pastry: Place the flour, almonds, sugar, cocoa powder, and cinnamon in the food processor and process shortly to mix everything. Cut the cold butter into small pieces, add them to the flour mixture together with the egg yolks and the tablespoon of water, and process until you obtain rough crumbs. Turn this mixture onto the working surface and knead very shortly until you get a smooth dough. 250 g all-purpose flour/2 cups + 250 g ground almonds/ 2 cups + 250 g granulated sugar/ 1¼ cup + 1 teaspoon unsweetened raw cocoa powder + a pinch of cinnamon + 250 g very cold unsalted butter/ 1 cup + 4 egg yolks + 1 tablespoon water
- Refrigerate: Cover the pastry in plastic wrap and place it in the fridge for about 30 minutes or overnight. You can also make it 2-3 days in advance or freeze it.
- Preheat the oven to 350°F/ 180°C. Line the form with parchment paper and place it in the fridge until ready to use.
- Roll ⅔ of the pastry between two sheets of baking paper or on a floured surface, using a floured rolling pin. Roll the dough to about 1 cm/ 0.4 inch thick, ensuring it’s slightly larger than the springform base so you can press it onto the sides. Fit the pastry into the form, then trim any excess to create a neat edge.
- Roll the remaining pastry to about 5 mm/ 0.2 inch thick. You can either cut strips to create a lattice (Note 3) or use cookie cutters to cut out shapes like stars, hearts, or flowers.
- Assemble: Stir the redcurrant jam very well and distribute it evenly on top of the pastry. Arrange the lattice or the stars on top. Mix the extra egg yolk and the milk and use this mixture to brush the stars/lattice and the edges of the pie.300 g redcurrant jam / 1 cup + 1 extra egg yolk + 2 teaspoons milk
- Bake for about 40 minutes until the lattice/stars are golden brown.
Equipments used:
Notes
- Measurements: Always use a digital kitchen scale (the Amazon affiliate link opens in a new tab) in baking; it ensures the best results.
- Measurements: Always use a digital kitchen scale (the Amazon affiliate link opens in a new tab) in baking; it ensures the best results.
- Measurements: Always use a digital kitchen scale (the Amazon affiliate link opens in a new tab) in baking; it ensures the best results.
- Smooth raspberry jam is also great.
- Lattice: Instead of cutting out stars, you can cut the remaining dough into strips to create a lattice for the top of the cake. To do this, roll the dough into strips and arrange half of them parallel on top of the pie. Then, fold back every other strip and lay a new strip across the others. Unfold the folded strips and repeat with the remaining strips, alternating the direction.
- Make cookies with the leftover pastry: Roll the dough and cut it into cookies using a cookie cutter. Place them on a baking sheet lined with parchment paper and bake at 375°F (190°C) for 10-12 minutes, or until golden brown. Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack. Once cooled, sandwich two cookies together with redcurrant jam in between.
Nutrition Information
Show Details
Serving
1slice
Calories
473kcal
(24%)
Carbohydrates
46g
(15%)
Protein
8g
(16%)
Fat
30g
(46%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
16g
Trans Fat
1g
Cholesterol
122mg
(41%)
Sodium
243mg
(10%)
Fiber
4g
(16%)
Sugar
25g
(50%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 473 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 473kcal | 24% |
| Carbohydrates | 46g | 15% |
| Protein | 8g | 16% |
| Fat | 30g | 46% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 16g | 94% |
| Trans Fat | 1g | 50% |
| Cholesterol | 122mg | 41% |
| Sodium | 243mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 25g | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
Other Recipes
You'll Also Love
