Linzer Torte
(Linzertorte)
Named after the Austrian city of Linz, Linzertorte is a short cake with a crumbly, buttery pastry shell that is accentuated by lemon juice, cinnamon, and either almonds, walnuts, or hazelnuts. It's also the oldest cake named after a city. This sweet delicacy is ideally filled with redcurrant jam, but it can be replaced by raspberry or apricot jam.
On the top of the cake is a lattice crust, carefully arranged in a criss-cross design, giving it a unique visual appearance. The cake can be traced back to 1696, according to Jindrak, an Austrian confectioner famous for their Linzertorte, but whoever named the recipe or invented the cake will remain a mystery.
Today, the famous cake is a true Austrian holiday classic, often consumed at Christmas, when it's ideally served warm, accompanied by a big dollop of whipped cream, and dusted with some confectioners' sugar on top.
Pairing tips
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Recipe variations
Linzer Torte
READY IN 1d 2hPublished 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 almond flakes sprinkled over the top. When baked and cooled, the torte should be dusted with confectioners' sugar.
Original Linzer Torte from 1653
READY IN 3hAdapted from the 1653 manuscript of Countess Anna Margarita Sagramosa this is the earliest known Linzer torte recipe. The pastry is flavored with almonds, and the spices are put only in a third of the dough which used as a decorative top layer. Sweeter versions of jam are used, unlike today when tart fruit jams predominate. When baked, the torte should be left to mature for two days.
Linzer Torte Authentic recipe
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 almond flakes sprinkled over the top. When baked and cooled, the torte should be dusted with confectioners' sugar.
WHERE TO EAT The best Linzer Torte in the world (according to food experts)
