LINZER PASTRY RECIPES
RECIPE FOR LINZER TORTE | HOW TO MAKE IT
Provided by AUSTRIA.INFO
LINZER TORTE AUTHENTIC RECIPE | TASTEATLAS
Published by the Austrian Tourist Board, the recipe consists of hazelnut and spice flavored shortcrust pastry in two layers, one as a bottom, and the other as a decorative top layer. With redcurrant jam in the middle and the optional wafers, the torte is finished off with a coating of a beaten egg and almonds flakes sprinkled over the top. When baked and cooled, the torte should be dusted with icing sugar.
Provided by TasteAtlas
Prep Time 1 hours
Cook Time 50 minutes
Yield 8 servings
Number Of Ingredients 15
Steps:
- Combine flour with cubes of butter and lightly rub the mixture between fingers to create crumbs, then add in cinnamon, ground cloves, nuts, a little salt, and lemon juice or lemon rind; for more colorful pastry add an extra egg yolk with the egg.
- Quickly knead all the ingredients to achieve a smooth, shortcrust pastry. Shape the dough into a ball, cover with film and let rest in a cool place for approx. 30 minutes.
- Preheat the oven to 180 °C and prepare a suitably sized spring form cake for baking by greasing its bottom and edges, then dusting it with some breadcrumbs.
- Take a little over half of the dough and, using your knuckles, press the dough into the base of the tin. From the remaining dough create several smaller rolls for the lattice decoration and one big one to go around the edge.
- If you prefer, cover the base of the pastry with wafers, then spread over with smoothly stirred jam while leaving a 1 cm border all around for the edging. Take the big roll that you’ve prepared and place it in the space assigned for the edging and press gently.
- From the thinner rolls form a lattice design on top of the cake. Sprinkle with flakes of almonds to taste and coat with a beaten egg.
- Bake for 50-60 minutes in a preheated oven, take out, leave to cool and ideally, leave to stand for a day wrapped in film. Dust with icing sugar.
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Linzer Tart (or Linzer Torte) is an Austrian specialty: an almond pastry topped with raspberry jam. Here it is reinvented as an American cake: almond-rich layers divided by raspberry jam. It's even better when prepared a day in advance, giving the jam time to soak into the cake. If you like, buck tradition by using strawberry jam and garnishing with fresh strawberries.
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Reviews 4.7
Total Time 2 hours 0 minutes
Category Diabetic Christmas Dessert Recipes
Calories 216.4 calories per serving
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RECIPE FOR LINZER TORTE | HOW TO MAKE IT
From austria.info
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LINZER CAKE RECIPE | EATINGWELL
Linzer Tart (or Linzer Torte) is an Austrian specialty: an almond pastry topped with raspberry jam. Here it is reinvented as an American cake: almond-rich layers divided by raspberry jam. It's even better when prepared a day in advance, giving the jam time to soak into the cake. If you like, buck tradition by using strawberry jam and garnishing with fresh strawberries.
From eatingwell.com
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Category Diabetic Christmas Dessert Recipes
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Reviews 4.7
Total Time 2 hours 0 minutes
Category Diabetic Christmas Dessert Recipes
Calories 216.4 calories per serving
- To assemble cake: Place one layer, top-side down, on a serving plate; spread raspberry jam over it. Cover it with the second layer, top-side down. Sift confectioners' sugar over the cake. Decorate with raspberries, if desired.
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These are a version of a classic Austrian dessert. A nutty dough with preserves and a lattice top. A beautiful treat for the holidays.
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Reviews 4.6
Category World Cuisine, European, Austrian
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Calories 288.2 calories per serving
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Reviews 4.6
Category World Cuisine, European, Austrian
Cuisine European, Austrian
Calories 288.2 calories per serving
- Bake 40 minutes or until top is golden. Cool in pan on wire rack. Cut into 2 inch by 1inch bars.
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Reviews 3.1
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Reviews 3.1
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- Bake, rotating pan halfway through, until torte is golden brown all over, about 40 minutes. Transfer to a wire rack to cool 20 minutes. Remove ring and cool torte completely. Torte can be kept at room temperature, loosely covered in plastic wrap, for up to 3 days. When ready to serve, dust with confectioners' sugar, if using.
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