in Austria

Linzer Torte

updated

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Ingredients for 1 servings:

  • 3 egg yolks
  • 125 g sugar
  • 300 g butter
  • 275 g flour
  • 1 tsp, leveled baking powder
  • 175 g hazelnuts, ground or almonds
  • 1 tbsp brandy or rum
  • ½ tsp cinnamon
  • 1 tsp. clove powder
  • 1 jar currant jelly
  • 2 tbsp brandy or rum
  • Pistachios
  • powdered sugar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

Classics from Austria

Whisk the egg yolks with the sugar and fat until frothy. Combine the baking powder, nuts, and spices with the flour, then add to the egg and sugar mixture and stir in. Pour 2/3 of the batter into a greased springform pan. Mix the redcurrant jelly with the brandy or rum and spread it over the batter. Using a piping bag, pipe a border and a lattice (or circles) from the remaining batter onto the redcurrant jelly. Bake in a preheated oven at 180°C for about 60 minutes. After baking, garnish with pistachios and/or powdered sugar.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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