ReceptnaptárLinzer Cake
Linzer torte is a classic of Austro-Hungarian pastry: spiced, almond-rich crumbly dough with jam and a lattice top. The hard-boiled egg yolks make it especially crumbly. The main dessert of the Christmas table, and best after a day of resting.
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Ingredients
Method
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- Mix the flour with the almonds, sugar, spices and lemon zest. Slice in the cold butter and work to crumbs.
- Add the sieved egg yolks and lemon juice and knead quickly. Chill wrapped for 30 minutes.
- Preheat the oven to 170 °C (155 °C fan). Grease a 26 cm springform pan.
- Press two thirds of the dough into the pan, forming a high rim. Spread the jam evenly.
- Roll out the remaining dough, cut into strips and weave a lattice on top. Brush with egg.
- Bake for 40-45 minutes until golden. Cool in the pan before removing. Rest for a day so it softens. Serve sliced.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Push the hard-boiled yolks through a sieve.
- Use thick jam so it does not run.
- Rest for a day so it softens.
- Redcurrant or sour cherry jam gives a tarter flavor.
Frequently asked questions
How long does it keep?
In a closed tin for 5-6 days.
Gluten-free?
You can try with almond flour and gluten-free flour.
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- Clafoutis aux abricots (apricot almond clafoutis) · French
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- Cream Cake
- Crumb Cake
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- Lemon cake icing
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