Linzer cake
Time
Preparation time: 30 min.
Cooking or baking time: 45 min.
Rest period: 1 hour
Total preparation time: 2 hours 15 minutes
Last week I received a recipe for the Linzer Torte from a dear friend. She assured me that this recipe should be the original of an Austrian countess. I have not checked this fact for its veracity and just assume that this recipe really comes from the named countess.
Today I started to bake the cake and I have to say that on the one hand it was not too complicated to put dough and filling together and on the other hand the result is just super delicious!
The baking is worthwhile in any case, because with this cake gets the coffee table once again a very delicious kick.
Finally, I would like to point out, however, that I had to make two deviations from the "original" recipe: The flour used in the recipe should actually be of type 700, but I could not get this, so I took the usual type 405 and Secondly, I used a vanilla extract instead of the recommended vanilla bar because I still had it with my baking ingredients in stock.
Ingredients for a 26er Springform
For the dough:
- 150 g butter
- 150 g of powdered sugar
- 250 g flour
- 1 pck of baking soda
- 100 g of ground hazelnuts
- 1 pck of vanilla extract
- 1 egg
- 1 very small pinch of clove powder
- 1 teaspoon cinnamon
- Abrasion of half a lemon peel
For the filling:
- 400 g red currant jam
For the decoration:
- 1 egg
- 50 g of sliced almonds
- some powdered sugar to sprinkle
preparation
- Butter and powdered sugar are mixed with the hand mixer on a small scale to a creamy mass.
- Flour and baking powder are mixed and set aside.
- The ground hazelnuts, vanilla extract, egg, the very small pinch of clove powder, cinnamon and lemon zest are now kneaded to a homogeneous mass and mixed with the sugar and flour mixture and kneaded by hand to a dough. For cooling, the finished dough is wrapped in cling film and should rest for 1 hour in the refrigerator.
- In the meantime, the Springform is greased at the edge and spread with flour. On the Springformboden a baking paper is laid out. The dough is now removed from the cold and divided into four equal parts. Three-quarters of the dough is rolled out to the pie bottom, placed in the mold and a uniform rim is pulled up.
- Now the oven is preheated to 180 degrees O / U heat and the currant jam is warmed slightly so that it can be distributed better on the floor in the form. Once this process has been completed, rolls of approx. 1 cm in thickness are made from the rest of the dough and these are now added to the currant jam as a grid.
- Finally, an egg is broken, the dough grid is coated with it and the planed almonds are then sprinkled on. Now you can put the cake in the oven for 45 minutes.
- After cooling, the cake is freed from the mold and it is still strewn powdered sugar.
Now the coffee table may be covered and the cake is ready to be eaten.
