At that time I also talked about the Linzer Torte. It is the big brother of these delicious biscuits, a specialty from Linz, a city in Austria. It is one of the most famous Austrian cakes. The oldest recipe for this cake was found in the beautiful Admont Abbey in Austria and dates back to 1653. It is a cake that is traditionally made from flour, almonds, sugar, egg yolks, spices and lemon. The filling is just red currant jam or jelly.
It is usually made from a shortcrust dough, but since I discovered this recipe from a famous Austrian chef, Franz Schmeissl, this has become our preferred recipe.
Like the other great classic of the Austrian cuisine, the Sachertorte, the Linzer Torte improves if it is left to “ripen” well packed for a few days. It can be stored in a cool room (not fridge) between 7 and 14 days.
Ingredients for a 22 cm cake pan (if you use a cake tin of a different size here is a very easy to use conversion table to change the quantities easily)
- 143 g soft butter
- 143 g icing sugar
- 6 g cinnamon
- some vanilla
- some lemon zest
- 1 pinch of salt
- 2 eggs
- 1 yolk
- 143 g grated walnuts or hazelnuts
- 215 g grated ladyfingers
- 71 g of flour
- 220 g redrcurrant jam or jelly
- 35 g sliced almonds
- icing sugar
Grease your cake tin.
Mix the butter, icing sugar, cinnamon, a little vanilla, a little lemon zest and salt together, then gradually add the eggs and yolks, stir well until foamy. Mix the grated nuts with the grated biscuitcrumbs and flour and fold in.
Pour half of the mixture into the cake tin (ideally with a piping bag in a spiral shape but it really doesn’t matter) and pipe the smooth redcurrant jam on top, leaving a 2 cm edge free.
Pipe the rest of the mixture in a circular shape, using a medium-sized star nozzle. Sprinkle a circle of sliced almonds on top.
Baking temperature: 160 °C top / bottom heat. Do not bake with a convection oven, otherwise the cake will become greasy.
Baking time: about 60 minutes.
After baking and cooling, add icing sugar onto the outer edge.
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