Original Linzer Torte
Original Linzer torte, an Austrian cake with shortcrust pastry and redcurrant jam. Easy to make and sure to please anyone.
Servings: 12
Calories: 473kcal
Ingredients
- 250 g all-purpose flour 8.8 oz/ 2 cups
- 250 g ground almonds 8.8 oz/ 2 cups
- 250 g granulated sugar 8.8 oz/ 1 ¼ cup
- 1 teaspoon unsweetened raw cocoa powder
- a pinch of cinnamon
- 250 g very cold unsalted butter 8.8 oz/ 1 cup
- 4 egg yolks
- 1 tablespoon water
- 300 g redcurrant jam 10.5 oz/ 1 cup
- 1 extra egg yolk
- 2 teaspoons milk
Instructions
- Make the pastry: Place the flour, almonds, sugar, cocoa powder, and cinnamon in the food processor and process shortly to mix everything. 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 get a smooth dough.
- Refrigerate: Cover the pastry in plastic wrap and place it in the fridge for about 30 minutes
- Roll pastry: 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.
- Roll ⅔ 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 parchment paper 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.
- Decoration: 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).
- Assemble: 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.
- 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.
Notes
Always use a digital kitchen scale in baking; it ensures the best results (Amazon affiliate link).
Nutrition
Serving: 1slice | Calories: 473kcal | Carbohydrates: 46g | Protein: 8g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 243mg | Fiber: 4g | Sugar: 25g