Linzertorte

by Kirsten on February 18, 2012 · 25 comments

in Cakes, Cakes & Sweets, Desserts, German Dishes

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Linzertorte is a cake that originated in the Austrian city Linz probably around 1650.  It is said to be one of the oldest cake recipes and very well known in Austria, Hungaria, Switzerland, Germany, and Tirol.  Linzertorte is a crumby nutty dough that gets covered with marmalade and topped with a lattice of dough strips.

Most people bake Linzertorte around Christmas time. Well, not us. At our house it is an absolute favorite and must have all year long. Always requested at any “Kaffeeklatsch” or birthday. This recipe was given to me several years ago by my friend Birgit. Thanks, Birgit!

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Linzertorte
4.8 from 5 reviews
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Recipe type: Dessert
Prep time:
Cook time:
Total time:
Serves: 12
Ingredients
  • 200 g sugar
  • 250 g ground almonds (I roast mine before)
  • 200 g flour
  • 2 teaspoons cocoa
  • 1 teaspoon cinnamon
  • 1 tablespoon vanilla sugar
  • ¼ teaspoon ground cloves
  • 1 egg
  • 20-25 ml cherry schnaps
  • 250 g unsalted butter, cut in small pieces
  • 300 g Raspberry marmalade (a good one, like ‘Bonne Maman’)
  • 1 egg yolk
Instructions
  1. Preheat oven to 375 F. Butter a 26 cm diameter baking pan. (10 inch)
  2. Mix sugar, almonds, flour, cocoa, cinnamon, both sugars,and cloves very well. Add dry ingredients in a bowl of a kitchen machine with a dough hook, mix dry ingredients with schnaps, egg and butter until a smooth pastry forms. Wrap pastry in plastic foil and let it rest in the fridge for 1 hour.
  3. Press ⅔ of the pastry into the bottom of the baking pan, forming a little rim of 2 cm on the sides. Spread the marmalade over the pastry. Roll out the rest of the pastry and cut it into strips for the decoration. Lay the strips on top of the marmalade, forming a grid.
  4. Baste the grid and rim with the egg yolk.
  5. Bake for 30-40 min.

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{ 23 comments… read them below or add one }

Susan February 18, 2012 at 4:39 pm

Shhhh…stille meine Herz!! I would walk a mile or more for a slice of this at this moment. Ausgezeichnet. This is definitely a recipe I would love to work to perfecting. Danke. Susan

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Magic of Spice February 18, 2012 at 5:50 pm

Just beautiful! What a lovely recipe, I can see why you would want to enjoy it year round :)

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Karen Harris February 18, 2012 at 7:35 pm

What a beautiful cake Kirsten. I too can see why you would want to enjoy this year round.

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Chele February 19, 2012 at 4:08 am

Oh My Gosh! That looks so tasty and a proper grown up treat too. Looks perfect fare for a sunny afternoon tea … just need the sunny day now lol

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Lea Ann February 19, 2012 at 7:52 am

Absolutely gorgeous cake Kirsten…but I couldn’t help but notice that beautiful rose patterned crystal plate and the rose silverware. So elegant.

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Alex February 19, 2012 at 8:45 am

Definitiv eines meiner Lieblingskuchen. Deiner siehr richtig schön saftig aus.

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francesca February 19, 2012 at 9:20 am

Perfetta
ciao francesca

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Jane February 19, 2012 at 10:05 am

I’ve never heard of this cake, but the pictures are gorgeous! I also have never heard of raspberry marmalade … but it sounds amazing!

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Susan February 19, 2012 at 11:42 am

I do wish we lived next to each other ;-) It must be my German background, but I could eat this anytime of the year…and no matter what time of day <3

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Medeja February 20, 2012 at 1:26 am

Really beautiful cake! I can imagine that it tastes great also.

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Nuts about food February 20, 2012 at 3:21 am

Now you have to dedicate a post to what a Kaffeeklatsch is, for those not lucky enough to know ;o)

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Drew February 20, 2012 at 9:42 pm

I grew up in Austria and have been back twice since then (’75?). Thank you for a great recipe! Really got my mouth watering.

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Pam February 21, 2012 at 4:03 pm

I love this and remember how delicious it was when we traveled there. I have to try this soon. Thanks for the recipe!

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Heather Nandell May 26, 2012 at 3:54 pm

I just came across your blog, do you know how long I have been looking for an authentic recipe for Linzertorte? Ahh….Thank you! Can’t wait to check out all your other recipes, the photos are fantastic!

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Mathilde June 21, 2012 at 1:28 am

Thanks a lot for the recipe, it was a success !
We didn’t have schnaps, so I used a hazelnut liqueur and it tasted great. =)
Delicious !

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Max Klepp July 12, 2012 at 3:27 pm

We have an Austrian kitchen in the Rockies. We’ll try this recipe and let you know the outcome. The pictures of yours look like a real Linzer Torte. At our altitude it’s difficult to avoid creating “flat cakes”.
Thanks anyway
Max for Helga who is the baker.

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Wally Spiegel November 4, 2012 at 12:38 pm

Hi Kirsten. Do you sell linzer tortes on line? If not, do you know of any site(s) that do? I was in Linz a few weeks ago, and brought home a Linzer cake. Unfortunately, my daughter’s dog ate it (no, seriously!), and I am looking to replace it with an authentic Linzer torte. Thanks.

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Kirsten January 18, 2013 at 3:59 pm

Wally, contact me via email.

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Gail December 4, 2012 at 9:28 pm

The raspberry preserves can be made by gently cookinng frozen raspberries (with caster sugar to taste) until reduced and thick (about 250g per torte) .

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Ellen March 20, 2013 at 1:05 pm

When you say cocoa, do you mean unsweetened cocoa powder?? My grandpa in law requested a Linzer torte for his birthday and I can’t wait to give this one a shot! Thanks for sharing!

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Kirsten March 21, 2013 at 6:46 am

Yes, unsweetened cocoa powder. I hope he likes this Linzertorte. Happy Baking.

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Claudia June 29, 2013 at 4:49 am

I am living in Thailand and I just tried the recipe today, nevermind the 35° C outside temperature. It’s absolutely delicious (I did it with ground hazelnuts, and was unfortunately missing the Kirsch, which is not readily available here, but I will have a friend bring it from Europe on the next occasion!), and yes it’s for all seasons and all weathers, except with the 28°C temperature in my kitchen, the dough would not stay cool for long, and hence my grid is not as neat and tidy as the one in the picture!
Thank you for that recipe.
Claudia

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carlos kok January 4, 2014 at 3:49 am

I really enjoyed this cake, although it was a bit too sweet for me.
next time i will add less sugar (100 grams instead of 200)

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