Where Is My Spoon Recipes Sweet Recipes Cakes Original Linzer Torte
original linzer torte with redcurrant jam and pastry
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Last Updated on 02/06/2020 by Adina

Original Linzer torte, the famous Austrian cake with shortcrust pastry and redcurrant jam. Easy to make and sure to please anyone.

Linzer Torte Recipe

Linzer Torte - Where Is My Spoon

This original Linzer torte is a simple but unbelievably tasty cake made with shortcrust pastry, covered with redcurrant jam, and topped with a pastry lattice or stars. Really, can it get any simpler? Yet the taste is rich due to the almond pastry, sweet while still refreshing thanks to the sweet and sour redcurrant jam.

I have always liked the Linzer cookies and I have been making them every December for years now. And it was time to bake the original Linzer torte again, the Austrian classic cookie cake.

I wanted to bake a cake a few weeks ago and while searching for something in the cellar, I’ve noticed that I still have 3 large jars of redcurrant jam I’ve made 2 years ago.

I immediately thought of making the cookies, but then thought that October is definitely too early to start making cookies. So I settled to make the Linzer torte instead and this was the result. I hope you like it!

Linzer Torte - Where Is My Spoon

How to make?

Shortcrust pastry:

  • I recommend weighing the ingredients on a kitchen scaleoriginal linzer torte, Original Linzer Torte, it yields the best result when baking.
  • A twist from the regular shortcrust pastry, which is made with only flour, butter, and sugar.
  • For this Linzer pastry, you will also need ground almonds and some unsweetened cocoa powder.
  • You will need 4 egg yolks to make the pastry, more than a regular shortcrust pastry, but it is the yolks that make this recipe so deliciously rich and satisfying.
  • Make sure that the butter is unsalted and it is very cold. Cut it into small pieces and add them to the dry ingredients.
  • Process everything shortly until the pastry resembles breadcrumbs.
  • Turn this mixture onto the working surface and knead very very shortly until you obtain a smooth dough.
  • Cover the pastry in plastic foil and place it in the fridge for about 30 minutes.
Linzer Torte - Where Is My Spoon

Tips for rolling the dough

  • It is preferable to use a loose-bottomed pie dishoriginal linzer torte, Original Linzer Torte, it will be easier for you to remove the pie from the form. I bought mine almost 10 years ago and I use it all the time. It still looks as good as new, so I guess it was a good investment.
  • Roll 2/3 of the pastry between two sheets of baking paper (or with the help of a little extra flour on the working surface and on the rolling pin).
  • Roll the pastry about 1 cm/0.4 inch thick and slightly larger than the pie dish.
  • Remove the baking paper on top of the pastry and use the lower piece to turn the cake into the pie form. Remove the second piece of baking paper as well.
  • Press the pastry into the form and remove the excess pastry hanging over the edges of the form.
  • Roll the remaining dough about 5 mm/0.2 inch thick and either cut out stripes to form the lattice or cut out shapes using star cookie cutters of different sizes (or heart/flowers/teddies cutters, whatever).
  • Instead of the usual lattice on top of the cake, I went for the stars. I found it prettier and the children were able to help me make the Linzer torte this way.
  • And cutting stars instead of making a lattice is soooo much easier, so I definitely recommend it!
  • But if you like to make the traditional lattice instead, please do, it will not change anything but the look of the cake.

What to do with leftover pastry?

  • There will be some pastry leftover, in the end, I used that to make more stars and bake them as well.
  • We ate those as cookies over the next few days.
  • If you don’t feel like making cookies, you can freeze the extra pastry and use it another time for making cookies.
austrian cake with shortcrust pastry and redcurrant jam
original linzer torte with redcurrant jam and pastry

Original Linzer Torte

Yield: 12
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes

Original Linzer torte, the famous Austrian cake with shortcrust pastry and redcurrant jam. Easy to make and sure to please anyone.

Ingredients

  • 250 g/ 8.8 oz/ 2 cups all-purpose flour
  • 250 g/ 8.8 oz/ 2 cups ground almonds
  • 250 g/ 8.8 oz/ 1 ¼ cup granulated sugar
  • 1 teaspoon unsweetened raw cocoa powder
  • a pinch of cinnamon
  • 250 g/ 8.8 oz/ 1 cup very cold unsalted butter
  • 4 egg yolks
  • 1 tablespoon water
  • 300 g/ 10.5 oz/ 1 cup redcurrant jam
  • 1 extra egg yolk
  • 2 teaspoons milk

Instructions

  1. Place the flour, almonds, sugar, cocoa powder, and cinnamon in the food processor and process shortly to mix everything together. Cut the cold butter into small pieces, add them to the flour mixture together with the egg yolks and the tablespoon of water and process until you obtain rough crumbs. Turn this mixture onto the working surface and knead very shortly until you obtain a smooth dough. Cover the pastry in plastic wrap and place in the fridge for about 30 minutes.
  2. Butter and flour a 26 cm/10-inch pie form (preferably one with a detachable bottom, it makes things easier in the end). Shake to remove the excess flour. Place the dish in the refrigerator. Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit.
  3. Roll 2/3 of the pastry between two sheets of baking paper. The pastry should be rolled about 1 cm/0.4 inch thick and slightly larger than the pie form so that you can press the pastry onto the walls of the pie dish as well. Remove the baking paper on top of the pastry and use the lower piece to turn the pastry into the pie form. Remove the second piece of baking paper as well. Press the pastry into the form and remove the excess pastry hanging over the edges of the dish.
  4. Roll the remaining pastry about 5 mm/0.2 inch thick and either cut out stripes to form the lattice or cut out shapes using star cookie cutters of different sizes (or heart/flowers/teddies cutters, whatever).
  5. Stir the redcurrant jam very well and distribute it evenly on top of the pastry. Arrange the lattice or the stars on top. Mix the extra egg yolk and the milk and use this mixture to brush the stars/lattice and the edges of the pie.
  6. Bake for about 40 minutes until the lattice/stars are golden brown. If you want to bake the extra cookies as well, bake them for about 10-15 minutes or until golden brown.
Nutrition Information:
Yield: 12 Serving Size: 1 slice
Amount Per Serving: Calories: 473Total Fat: 30gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 122mgSodium: 243mgCarbohydrates: 46gFiber: 4gSugar: 25gProtein: 8g

Nutrition information isn’t always accurate.

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10 comments

Brie @ ToasterOvenLove 20/11/2015 - 21:32

Adina, your torte is just beautiful! I’m a sucker for an almond pastry but have never made one myself. Your simple directions are making me feel courageous though, might give it a go this weekend. Any suggestions for the best place to get redcurrant jam if one is lacking in a homemade source 🙂

Reply
Adina 20/11/2015 - 23:21

Thank you, Brie. Well, in Germany you could buy it just about anywhere, but no idea where you could get it there. You could replace it with some other sourly berry jam or I imagine plum or cherry butter would be suitable as well. As long as they are not too sweet. Let me know if you baked it.

Reply
Chris Scheuer 20/11/2015 - 21:57

This is beautiful and so… festive. I love your “star” variation.

Reply
Adina 20/11/2015 - 23:24

Thank you, Chris. ?

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[email protected]'s Recipes 22/11/2015 - 21:06

wow that crust looks so gorgeously golden brown and melt-in-mouth! The Torte looks awesome, Adina.

Reply
Adina 23/11/2015 - 08:53

Thank you, Angie! 🙂

Reply
Anu-My Ginger Garlic Kitchen 24/11/2015 - 10:44

Wow, this torte looks fantastic! What a creative and tasty treat. Just love how cute and fantastic this is.

Reply
Adina 26/11/2015 - 08:37

Thank you, Anu. 🙂

Reply
Marina 01/01/2018 - 23:22

What a tasty pie! I made one with plum jam ( that was the only one I had at home), I couldn’t help getting piece after piece until nothing was left. The egg whites I used today for your hazelnut macaroons.
I love your blog and I will definitely try more of your recipes!

Reply
Adina 02/01/2018 - 12:34

Hello Marina, thank you for your nice words, I am very happy that you liked the pie! I hope you will like the macaroons as well, it is great to be able to use all leftovers, isn’t it? I hate it to throw away food and I always try to find ways to use up everything. Happy New Year!

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