Linzer Torte. Austrian Raspberry Tart Recipe
This Linzer cake, or Linzer torte, is scrumptious and perfect if you like shortbread cookies and fruit, as it is very similar to the XXL version of a Linzer Cookie and is an authentic traditional Austrian recipe, that has been baked for long time in European countries.
LINZER TORTE, ONE OF THE OLDEST CAKES.
Its name, Linzer torte, comes from its origin in the city of Linz (Austria).
It is one of the oldest known recipes, appearing in Austrian recipe books from the 1600s and is one of the most traditional Austrian pastries, not as well known as Sacher torte but you can believe me, both cakes are scrumptious.
The perfect Linzer cookie turned into a cake
My inspiration for this recipe is from one of my favorite recipe books, and also one of the most beautiful books I know, The Kinfolk Table, where they share a simple recipe for Linzer torte that I have slightly modified with a touch of lemon.
The motivation to create this recipe was that when I opened the book and saw this Linzer cookie cake, I thought, “my friend Conchi is going to love this recipe”.
My friend is a fan, a big fan of Linzer cookies or Christmas cookies, with their butter, nuts, lemon, and jam flavors. So I got to work to bake this recipe for her birthday.
This Linzer cake is a cake with a cookie base made with butter and nut flour, usually hazelnut or almond, filled with raspberry jam and decorated with cookie dough forming its beautiful tart appearance.
Linzer Cake Ingredients
– Almond flour or ground almonds (finely ground). I used almond flour because it is easier to find than hazelnut flour in Spain.
– Lemon zest, wich adds a perfect light acidic touch. You can also use orange zest.
– Butter, high quality.
– Raspberry jam or marmalade, perfect for its color and acidity. If you can’t find it, you can substitute it with any red fruit, like red currant jam.
– All-purpose flour.
– Baking powder
– Eggs, the fresher, the better.
– White sugar for the cake batter.
– Powdered sugar for decoration.
– Flaked almonds, optional, for decoration.
Why use almond flour in this recipe?
Of course, you can buy almonds and grind them at home to make almond flour. In some recipes like the St. James Cake or Spanish almond cake, I recommend doing this.
However, to bake Linzer cake, since the cookie or pastry base has a very fine and delicate texture, almond flour is ideal.
Are there any differences between Linzer cookies and Linzer torte?
Yes, Linzer torte is slightly less tender and brittle than Linzer cookies. Therefore, although the basic ingredients are the same, the quantities vary.
This results in a less brittle texture, allowing you to shape your Linzer-style cake.
How to shape the Linzer cake
Divide the dough into two parts (one part can be slightly bigger) and chill in the refrigerator for at least two hours.
Use the first half to line a round mold prepared with release spray or baking paper.
If possible, use a removable mold, as the filling is not liquid, so there won’t be leaks.
Then, fill the tart base generously with raspberry jam.
On a floured surface, roll out the rest of the dough with a rolling pin, cut into shapes for decoration or into strips, and place them on top of the jam.
Decoration of homemade cakes
Personally, I believe that homemade cakes should taste good, but the presentation doesn’t have to be 100% perfect.
The small imperfections in homemade cake decorations give them a rustic look that makes them even more irresistible, at least for me, because they don’t look like store-bought cakes and the Linzer cake is no exception.
Use your creativity, cut decorations into strips, and if you feel like it, place cookie shapes on top, and sprinkle with powdered or confectioner’s sugar.
Linzer cake as Christmas Cake
Although this Linzer cake is eaten all year round, it is typically enjoyed at Christmas time because of its beautiful red and white colors when sprinkled with powdered sugar. This special cake will look perfect in your Christmas table.
Linzer Cake or Linzer Torte
Equipment
- 1 1 tart pan 20-25 cm in diameter (removable)
- 1 Oven
- 1 Kitchen Aid food processor or whisk
- 1 Spatula
- 2 Bowl
- Plastic wrap
- Refrigerator
Ingredients
- 1/2 cup Unsalted butter
- 1+2/3 cup All-purpose flour
- 2 cup Almond flour
- 1 pinch Salt
- 1/2 tsp Baking powder
- 1/2 cup White sugar
- 1 unit Whole egg
- Lemon zest
- 1 cup Raspberry jam
- Powdered sugar Optional
Decoration
- Egg wash Optional
- Flaked almonds
- Icing or confectioner's sugar
Instructions
- In a large bowl mix the dry ingredients: flour, salt, baking powder, sugar, and lemon zest, and set aside.
- In a separate bowl, beat the butter and sugar with a whisk until a creamy texture is obtained.
- Add the egg and beat again until it is fully incorporated into the butter and sugar mixture.
- Gradually add the dry ingredients (flour mixture)and mix well with a spatula or the flat beater of the KitchenAid to form a smooth short pastry dough. Mix carefully to avoid aerating the dough.
- Divide the dough in two parts and set aside in cling film, chill for at least two hours into the fridge.
- Prepare the baking pan with release spray and flour or baking paper.
- Preheat the oven to 170º Celsius (347º Fahrenheit).
- Roll out half of the dough on a floured surface , the line the baking pan with it, covering the sides of the pan completely.
- Fill the bottom crust generously with a layer of jam, raspberry jam if possible, using a pastry bag or a spoon.
- Roll out the remaining dough, the other half of the dough, and cut it into strips or use a cookie cutter to make shapes (such as stars or crescent moons).
- Place the strips or shapes on top of the jam to form the traditional decoration of a Linzer cake.
- You can brush the top of the tort with egg wash, this step is completly optional, just helps with the delicate, golden finish.
- Bake for 30-40 minutes until the edges are golden brown.
- Let the cake cool on a wire rack in a cool place, the carefully unmold once fully cooled to avoid breaking the crust.
- Serve on a pie plate sprinkled with icing sugar or brown sugar and enjoy your Linzer torte!
Video
Nutrition
The filling: homemade raspberry jam or good quality raspberry preserves
The sweet acidity of the raspberry jam filling gives a very special taste to this Austrian tart. Raspberry pairs deliciously with the almond tart crust and gives Linzertorte its beautiful red Christmas color without artificial colors.
