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Sunday, October 13, 2013

Linzer Torte

The other day I made some shortbread biscuits with different jams and my friend said "Ah you made a Linzer Torte?". No I did not but after her question I realized I like that cake and never tried to make it before. Also, given that the dough contains hazelnut, I thought I might prefer it over plain shortbread.

So I went ahead and made a Linzer Torte, an Austrian cake also known as the oldest known cake in the world! It's composed of crumbly hazelnut short pastry, filled with raspberry or redcurrant jam, and then decorated with criss-crossed short pastry strips. It is relatively easy to make but takes a bit of time because the dough has to sit in the fridge 30 min and baking is approximately 40 min.

Linzer Torte Recipe:

150 g butter, room T
150 g sugar
1 pinch of salt
1 egg
1 tsp cinnamon
1 pinch of cloves
zest of 1/2 lemon
150 g flour
150 g ground hazelnuts

200 g raspberry or redcurrant jam*
1 beaten egg
some extra flour (4-5 tbsp)

In a bowl beat up butter. Add sugar and salt and mix. Add the egg, spices, and lemon zest and beat up. Add pre-mixed flour and hazelnuts and mix together into a dough (sticky). Cover and leave in the fridge for at least 30 min.

Weigh your refrigerated dough and prepare a springform

Transfer a bit over 1/3 of the dough onto the base of the form

Roll out the dough directly on the base of the springform

The dough covers the whole base of the springform

Put back the edge of the springform

Take another 1/3 of the dough and add 1-2 tbsp flour

Roll out dough by hand to make two sticks

Transfer dough sticks to form edge of the cake

Flatten the dough edge a bit with a fork

Fill the space between the base and the edge with raspberry jam

Take last 1/3 of dough and add 1-2 tbsp flour

Roll it out onto a heavily floured table and cut out 2cm-wide stripes

Transfer stripes to cake (make them a bit long and then cut the extra dough with scissors)

Transfer 2nd layer of stripes making a lattice (diamond-shaped holes)

Paint the dough with a beaten egg

The baked Linzer Torte has a nice golden color
Weigh your dough (it should be around 670 g) and prepare a 22 cmspringform (greased and floured). Roll out a bit more than 1/3 of the dough (230 g or so) onto the base of the springform and then put the edge of the springform back on.
Take another 1/3 of the dough and add 1-2 tbsp flour to make it less sticky. Roll it out into 2 thin sticks to make the edge of the cake all around. Flatten it nicely and regularly with a fork (not too flat because it is the edge of the cake).
Fill the space between the dough base and the edge with raspberry jam.
Take the last 1/3 of the dough, add 1-2 tbsp flour to it and roll it out on a (very) floured table. Cut out 2 cm wide strips and decorate the cake with them making a lattice design (diamond shaped holes):
- You can use a wide knife to help transfer the stripes
- Make the stripes a bit longer than needed and then cut the extra dough with scissors
- Start with a middle stripe and then add a stripe to the right and one to the left; repeat for the stripes on top
Paint the cake (dough) with a beaten egg.
Bake in the oven 40 min at 180 C.
Serve lukewarm or cold as dessert or with coffee or tea in the afternoon. Enjoy!

*You can use another red fruit jam if you prefer
**If you have dough leftover use it for a mini-Linzer torte :-)

mini-Linzer Torte in a mini-cocotte

Betti Bossy

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