Linzer Torte
A recipe for Linzer Torte inspired by my time in Linz, Austria! Considered the oldest cake recipe in the world, this classic dessert pairs a spiced shortcrust base with a layer of red currant jelly.
Servings 1 Tart
Ingredients
Base:
- 5.3 ounces (150 grams) blanched and roasted hazelnuts
- 11 tablespoons (156 grams) unsalted butter softened at room temperature, plus more for greasing.
- 1 1/4 cups (155 grams) powdered sugar
- 2 1/2 cups (300 grams) cake flour
- 1 tablespoon (12 grams) vanilla sugar
- zest of 1 lemon
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon fine salt
- 1 large egg
To Assemble:
- 1 cup (330 grams) red currant jam or raspberry jam
- 1 egg
- sliced almonds for garnish
Instructions
- Place the roasted hazelnuts in a food processor and pulse until finely ground, but not yet turning into a paste. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or a large bowl, beat together the butter and powdered sugar until light and creamy.
- In another bowl, combine the ground hazelnuts, cake flour, vanilla sugar, lemon zest, baking powder, cinnamon, cloves, and salt.
- Beat the egg into the butter, then the hazelnut mixture just until a smooth dough comes together.
- Form the dough into a disc, wrap in plastic, and refrigerate for one hour.
- Preheat the oven to 350˚F (180˚C). Grease a round 9 inch (23 centimeter) springform pan along the bottom and sides with butter. Cut out a 9 inch (23 centimeter) circle of parchment and place along the bottom of the pan.
- Remove the chilled dough from the refrigerator and place on a floured surface.
- Cut off 1/4 of the dough and set aside.
- Roll the remaining 3/4 of the dough into a circle slightly larger than 9 inches (23 centimeters) and gently transfer to the prepared pan. Press the dough across the bottom until even and about 1 inch (2.5 centimeters) up around the sides. If uneven, carefully use a butter knife to cut away the excess.
- Evenly spread the red currant jelly across the base of the dough, taking care to not get it on top of the sides.
- Roll the remaining dough into 6 ropes about 1/2 inch (1.25 centimeters) thick.
- Arrange the ropes gently over the jelly in a grid-like/lattice pattern- forming either diamonds or squares, 3 in each direction. Use a butter knife to cut away the excess.
- If desired, roll the excess dough into another rope to wrap around the perimeter of the torte and seal in the top strips.
- In a small bowl, beat the egg until smooth.
- Lightly brush the egg around the edge and across the strips of dough, taking care to not let any fall into the jelly.
- Sprinkle the sliced almonds around the edges of the torte.
- Place the springform pan on a rimmed baking sheet and bake the Linzer Torte in the preheated oven until golden brown and set, 35-45 minutes.
- Allow the torte to cool completely to room temperature before removing from the springform pan.
- For best results, store the Linzer Torte in an airtight container at room temperature for at least a day and ideally 3 days before slicing and serving.