Linzer torte

Category: Culinary recipes
Kitchen: austrian
Linzer torte

Ingredients

butter at room temperature 150 g
sugar 150 g
salt pinch
egg 1 PC
lemon zest 1 PC
ground cinnamon 1 tsp
hazelnut 150 g
wheat flour 200 g
raspberry jam / red currant jam 200 g
brandy / cognac / raspberry liqueur 2 tbsp
powdered sugar 1 tsp

Cooking method

  • Austria is a country where so many famous desserts are made and of course Linz cake must not be forgotten! Linz cake or Linz tart (German Linzer Torte, Linzertorte), other names - Linz cake is a nutty shortbread cake with jam, decorated with a wire rack or dough figurines on top. Linz cake is a holiday classic in Austria, Hungary, Switzerland, Germany and Tyrolean traditions. Dessert is one of the most ancient, because it is more than 350 years old! Four recipes, all of which bear the name Linz, are in the cookbook of Countess Anna Margaret Sagramosa (Verona) from 1653, but the name of the inventor remained a secret, the cake was very popular in the Baroque era. The Linzer cake is the subject of hundreds of legends. The most common version is that the cake is named after the city of Linz.
  • Linzer torteLinzer torteLinzer torte
  • The mass production of the cake was started in 1823 by the Austrian pastry chef Johann Konrad Vogel (1796-1883), who emigrated from neighboring Franconia in 1822, and the cake gradually gained pan-European fame. In 1850, the Linz cake was brought to Milwaukee (Wisconsin, America) by the Austrian traveler (artist, poet, composer and conductor) Franz Hölzlhuber, and now conquered the New World. In 1944, the cake was glorified in music: the premiere of an operetta by the Bavarian composer Ludwig Schmidzeder (1904-1971), which was called Linz Cake, took place at the Linz State Theater.
  • In Linzer land, red currant jam is used for the cake. In South Baden, it is traditionally baked with raspberry jam.
  • There are several types of Linzer dough:
  • -mass of flour, butter, eggs and sugar with the addition of almonds, or hazelnuts, or a nut mixture. Use cinnamon and lemon zest.
  • The brown Linzer dough (in Austria) consists of flour, sugar, butter, eggs, and almonds or nuts. Add cinnamon and cloves.
  • -white Linzer dough (in Austria) made from flour, sugar, butter, egg yolks and lemon zest.
  • "Linzer augen" - Linz eyes, this is a similar cookie made from Linz dough. It is made of two cookies glued with jam, 1-3 holes are cut out in the top and sprinkled with icing sugar.
  • Beat butter, sugar, salt, egg until whitening and fluffy with a mixer for about 5 minutes. Add zest, cinnamon, hazelnuts crushed in a coffee grinder (very fine, almost to flour), flour. Knead the dough and refrigerate for 1 hour. Cut out decorations from a part of the dough, put on a plank and put in the refrigerator. Roll out the main dough on a dusty work surface, carefully transfer to a greased form. Mix jam with liquor and distribute over the dough, lay out decorations, make a side. Refrigerate for 30 minutes. Bake in an oven preheated to 180g for 40 minutes. Refrigerate. The more patience, the tastier the cake! Be patient at least 1 day)))
  • Linzer torteLinzer torteLinzer torte

Time for preparing:

all processes 2.5h + day

Cooking program:

oven

Pulisyan
NataliARH, the cake is very cute and delicious, no doubt! But there is already a similar recipe on the site. Sorry if I wrote something wrong ...
Linz tart
NataliARH
Alexandra, I saw him. The recipe is different), let's take pancakes / pancakes, etc.recipes online darkness! And variations of breads where sometimes the ratio of water / flour is slightly different! I do not mind if you also bake it in a different version) Here someone's recipe 1 in 1 coincided with the existing one, only the filling was different, this, of course, is already absurd, but when the differences are more different, then why not
Pulisyan
NataliARH, there are never too many good recipes - I agree !!!
Kusya
tell me, can you use almond flour instead of hazelnut flour? ... I read it wrong: there is not hazelnut flour, but chopped nuts ... I will definitely cook it!
NataliARH
Kusya, you can also use almonds, I wrote the types of dough in the history. Only almond flour is it white and crushed in a coffee grinder is brown, it is better to grind the whole nuts, so the taste is different
Rada-dms
Natasha, someone here recommended your pie to me, so I'll make it out of my jam !!
gawala
Quote: Kusya
there is not hazelnut flour, but chopped nuts ... I will definitely cook it!
Can I put in the Austrian 5 kopecks ...
To be absolutely precise, grated nut ... In general, simply put, grated nut on a grater ... not flour.
We sell it here ready-made ... Take it and bake it .. Hazelnuts are tastier than almonds ... And the original recipe for hazelnuts
still from spices, well, who loves, of course, a little clove (powder) is added .. A little bit completely ... but the note is very pleasant with cloves.
Marmalade is also available from krasnjo smotrodina, although as a rule they sell raspberry marmalade cakes ..
Generally tasty, fatty, and does not come off ...
We have a special store in Linz. and these cakes are baked there and handmade sweets are twisted .. in general, everything is for tourists ..
NataliARH
Olbga, if you manage to cook, then with Galina's additionsgawala, in truth German will be
Galina, thanks for the national and "Linz" nuances
gawala
Quote: NataliARH
truly German will
Austrian ...
gawala
Quote: NataliARH
thanks for the national and "Linz" nuances
Yes, not at all ...
NataliARH
Quote: gawala

Austrian ...
well yes
elka34
NataliARH, Natasha, and what is the diameter of the form?
NataliARH
Elena, oh I don’t remember .... or I did half a portion or a full one .... the shape I had was a cast-iron frying pan, the bottom is 16.5cm, the height is 4cm, the top is 20cm .... there, by the amount of dough, look where it is better to put it, times at 2 it definitely increases after baking
elka34
Natasha, thank you, otherwise my shape is 26 cm round, and the small one is 20x20, otherwise I will pass from shape to shape.

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