Original Linzer Torte
by Tavolino
A classic Austrian shortcrust pastry cake with ground hazelnuts, refined with aromatic spices and a fruity layer of redcurrant jam.
Ingredients
- Butter 150 g
- Powdered sugar 150 g
- Flour (Type 700) 250 g
- Hazelnuts (ground) 100 g
- Egg 1 pc
- Baking powder 10 g
- Vanilla bean 1 pc
- Lemon zest (organic, grated) 1 pinch
- Cinnamon (finely ground) 0.5 tsp
- Ground cloves 1 pinch
- Almonds (flaked) 120 g
- Redcurrant jam 300 g
Preparation
- 1
Knead the butter and powdered sugar together in a bowl until creamy.
- 2
Sift the flour with the baking powder and add to the dough along with the nuts, egg, cinnamon, ground cloves, lemon zest, and vanilla seeds.
- 3
Quickly and vigorously knead all ingredients into a smooth shortcrust dough.
- 4
Form the dough into a ball, wrap in plastic wrap, and let it rest in the refrigerator.
- 5
Quarter the chilled dough. Roll out three-quarters of it (approx. 24 cm in diameter) and place it into a springform pan.
- 6
Form a small rim with the dough and spread the redcurrant jam evenly over the base.
- 7
Shape the remaining dough into rolls and place them on the jam as a lattice and a border.
- 8
Brush the lattice with a little egg and garnish the border with flaked almonds.
- 9
Bake the cake in a preheated oven at 180 °C (top/bottom heat) for approx. 40-45 minutes.