Linzer Cake




Rating: 4.59 / 5.00 (298 Votes)


Total time: 1 hour

For the dough:










For the topping:




For coating:




For the garnish:




Instructions:

For Linzer Torte, first prepare a shortcrust pastry. To do this, knead a smooth dough from the ingredients listed, wrap in plastic wrap and let rest in the refrigerator for about 1 hour.

Roll out the chilled shortcrust pastry on a floured work surface to a thickness of approx. 2 cm and cut out a dough circle using the springform ring. Then assemble the springform pan and grease it with butter (rim and bottom).

Place the dough circle in the springform pan and prick it a few times with a fork. Form a long dough strand from about half of the remaining dough and press it against the inner rim of the springform pan. Roll remaining dough into slightly thinner dough strands.

Cut the backoblate to fit the bottom of the dough. Then spread thickly with jam and lattice the cake with the prepared dough strands.

Mix egg yolks with whipped cream. Brush the pastry lattice and edge with the mixture. Bake the cake in the preheated oven at 180 °C for about 50 minutes.

Allow Linzer Torte to cool in the pan for approx. 10 minutes, then carefully remove. Before serving, garnish with chopped hazelnuts and fresh mint to taste.

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