There Linzer Cake it's a sweet Austrian, typical of the city of Linz, from which takes its name! It's about a Cake low – Tart, made with a shortcrust pastry shell with hazelnuts, with the scent of cinnamon And cloves; filled with currant jam, finally closed by a surface lattice of dough e sliced almonds of decoration. Once baked in the oven, The Linzer cake he will win you over for his scent intoxicating, rustic flavor it's a consistency like this crumbly And soft out to literally melt in your mouth; that pleasantly contrasts with the velvety filling and taste sour inside! Trust me: poetry for the taste buds from very ancient origins; which is generally prepared in Christmas time not only in Austria, But also in Switzerland e Trentino Alto Adige; over time it has become a real one greedy cuddle to do and redo during autumn period And winter!
Like any traditional recipe, they exist different versions and many small variations. What I give you today is there Original recipe of the Linzer Cake, recovered years ago in my manual of foreign sweets, which I have enriched from a series of tricks for the perfect success! It's about a simple preparation even if it requires a little attention in some passages! The secret is to choose quality ingredients and use the dough only when it is well cold And hard to work. For the stuffing you can use the currant jam as tradition dictates, or of cranberry you hate raspberries (as in my case) it depends on your tastes! From this classic version you can also make the variant of Linzer cake with almonds instead of hazelnuts, the result in any case will be amazing! Perfect cold, when all the flavors have settled and you can easily cut the slice! Even better the next day! for a dessert at the end of the meal, but also for one snack greedy, accompanied by a hot chocolate; or one Breakfast nutritious!
The Sacher Torte (the original recipe illustrated step by step of the Vienna chocolate cake)
Linzer Torte recipe
|15 minutes||45 minutes||1 h|
|Quantity for a tart mold of 24 – 26 cm|
How to make Linzer Torte
First of all pulverize the hazelnuts with a mixer together with the sugars, vanilla, cinnamon, cloves and lemon peel:
Then add the flour, mix well, finally the cold butter in pieces and the eggs. Give a mixer a few seconds until you get a dough.
Attention will be soft, do not worry it is just like that! Compact it as you can:
Finally form a ball, wrap it in cling film and place it in the fridge for 2 h.
Finally divide the dough into two parts. Knead the base, trying to roll it out with the help of a rolling pin to a thickness of 6 mm, if you see that it is soft, put it in the fridge on a cutting board.
Line a previously greased and floured tart mold
Then prick the bottom with a fork and add the jam:
Store in the fridge.
In the meantime, take the other dough, roll it out on a sheet of baking paper to a thickness of 5 mm and place it in the fridge. This operation is essential, both if you decide to carve the strips by hand, or if you want to use the lattice for cakes that you can buy HERE
Roll it out directly cold and hard, roll out with a rolling pin, lift and transfer directly to the tart!
Then cut off the edges, which you will brush with water and decorate with sliced almonds:
Finally bake in a static oven at 175 ° after about 30 minutes in the fridge, in the middle part for about 45 minutes. lower the temperature if you see that it is coloring too much!
Remove from the oven and leave to cool for 15 minutes. Then unmold and let cool at least 3 – 4 hours before serving
Yours is ready Linzer Cake
You can store at room temperature for about 1 week