Linzer Torte

Katarina delighted the troups with the Linzer Torte (or Linzertorte), an Austrian torte with a lattice design on top of the pastry. It is named after the city of Linz, Austria, and is a classic in the Austrian, Hungarian, Swiss, German, and Tirolean traditions. The Linzer Torte recipe is the oldest-known in the world. For a long time a recipe from 1696 in the Vienna Stadt- und Landesbibliothek was the oldest one known. In 2005, however, Waltraud Faißner, the library director of the Upper Austrian Landesmuseum and author of the book “Wie mann die Linzer Dortten macht” (“How to make the Linzer Torte”) found an even older Veronese recipe from 1653 in Codex 35/31 in the archive of Admont Abbey. The Cake Club liked this ancient cake very much indeed, those attending being rather pleased at the low turnout because it meant they all got seconds.

150 g Butter
125 g Sugar – mix in a bowl
1 Egg – add and beat until mixture turns light

1 point of knife clove powder
¼ teaspoon Cinnamon
150 g ground almonds
150 g white flour – mix first then add and gently combine. Cool in fridge for at least 30 min.

Use a springform tin. Roll out 1/3 of dough on bottom of tin. Make a roll with another 1/3 of dough and create edge of cake.

200 g Raspberry jam spread over bottom
Create either a lattice or cut out hearts or stars with cookie cutter from remaining 1/3 dough and place on jam.
1 yolk of egg (thinned with a little milk) paint edge and lattice with egg

Bake for 40 min. on 200° Celsius.
Cake will stay fresh for 1 week.

Published in: on September 4, 2011 at 20:51  Leave a Comment  

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: