A very Traditional Cake

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The name probably goes back to the Linz Dough, the old technical term for short pastry. The buttery almond-hazelnut dough together with the raspberry Marmelade makes a very good taste connection that I really like.

In the old recipes, you will only find almonds. In contrast, today we use ground hazelnuts, ground almonds, or a mixture of both. It is rumored that the cake got its name thanks to the beautiful Linz female bakers!

If the jam is too moist, a closed dough corner tears open by the steam during the baking process. This is probably why the typical diamond pattern has evolved, in order to keep the top open during baking.

The oldest handwritten cake recipe dates back to 1653. Which makes it the oldest traditional cake recipe in the world.

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Linzer Torte
Prep Time
50 mins
Cook Time
45 mins
Total Time
1 hr 35 mins
 

A very traditional cake originated in Austria

Course: Dessert
Cuisine: Austrian, Swiss
Keyword: almond, hazelnuts, himbeer, raspberry, swiss
Servings: 10 people
Author: Ulrich Koepf
Ingredients
  • 165 gram all-purpose or cake flour
  • 85 gram hazelnuts roasted, ground
  • 115 gram sugar
  • 100 gram unsalted butter
  • 2 each eggs
  • large pinch ground cinnamon
  • 1 gram salt
  • 1 tbls rum
  • little milk
  • 2 each egg yolks beaten to baste the cake
Instructions
Preparation

  1. Shape the flour into a wreath on the table surface. Add the sugar, butter, and work well in the middle of the wreath. then add the remaining ingredients. Mix in the flour gradually, little by little. The amount of milk depends upon the consistency & firmness of the dough. Chill the dough, when ready to use, roll out about a 1/2 cm thick bottom, cover the bottom of the cake ring. Place a centimeter-thick strip of dough around the edge of the moistened floor. Cover the bottom of the cake with a generous amount of raspberry jam and then place thin strips of dough across the top.(see picture) Brush the pastry with egg yolk and bake the cake in a medium-hot oven. (300F.)