Linzer Torte (Oma's Rezept)

This is my mother's recipe for Linzer Torte. Not specifically a Christmas cake, but no Christmas was complete without this cake. (And it's the most delicious dough to be eaten raw ...)

Ingredients

Flour 400g

Cocoa 24g

Margarine or Butter 320g

Sugar 320g

Hazelnuts or Almonds (ground) 320g

Cinnamon 10g

Cloves 2g

Egg 95g (about 2 small eggs or 1 extra large egg)

Kirschwasser 24g

Raspberry Jam for filling

Egg Yolk for glazing

Method

Knead swiftly.

Let rest before shaping and baking.

Reserve some dough (roughly 1/4) for lattice decoration.

Roll out not too thin (about 6mm - 1/4in) and line your tin or tray. The dough will be very brittle.

Distribute jam on top, the amount depends on your taste (we like about 150g of jam on a 22cm tart).

Decorate with lattice.

Bake at 190°C for 30 to 40 min

This cake tastes best after about 3 weeks in storage.

PS. I weigh all my ingredients -  I beat the eggs and weigh in the amount required. In the UK large eggs are usually about 60g without shell.

The amount given should be enough for 2 tarts with 22cm diameter.

Added by: Juergen Krauss

Related products

Related articles

Simple Plum tart

Based on fresh plums and crusty sugared dough ("pâte sucrée")

Gluten-Free Profiteroles

Lovely tasty profiteroles, a very scrummy treat from our friends at Seasoned cookery School!

Gluten-Free Apple Tart

This apple tart takes a tad longer to prepare due to cooking and pureeing the fruit prior to baking, but it produces a lovely smooth tart with a good flavour, and looks really good if you leave red skins on the sliced apples for decoration - only if you're using organic fruit though

Pretzel

Crisp on the outside, soft inside

Cécile's gougères

Simple "pâte à chou" for savoury or sweet puffs -- never fails!