How To Make A Linzer Torte

Talk about an impressive title. The Linzer torte is said to be the oldest cake in the world. Hailing from Vienna, Austria, the oldest records of this recipe date back all the way to 1653. It wasn’t until 1850 that the recipe was brought to the U.S. by way of an Austrian traveler to Milwaukee, Wisconsin. From there, the cake spread like wildfire around the U.S. until it became a staple part of Eastern European bakeries. Made up of lemon juice, cinnamon and ground hazelnuts, the Linzer torte is most famous for its unique taste and gorgeous lattice work across the top. A winter classic across Austria, Germany, Hungary and Switzerland, the ingredients are perfect for a winter pastry.

Learn how to make the famous Linzer torte with our online pastry school chef in this video tutorial. As the oldest cake in the world, it has to have something going on for the recipe to have lasted this long.

Linzer Torte

3 cups raspberry filling
2 ½ cups all-purpose flour
1 ¾ cups ground almonds and hazelnuts
1 ¾ sticks unsalted butter
1 cup sugar
1 tbsp cinnamon
½ tsp salt
¾ tsp baking powder
1 tbsp vanilla
1 ½ teaspoons citrus zest ( lemon, orange or both)
2 eggs
½ cup apricot preserves
3 tbsp water

1. Cream the butter, sugar and citrus zest, mix in the eggs and vanilla until incorporated. In a separate bowl, mix the ground nuts, flour, salt, cinnamon and baking powder. Add the dry mixture to the butter mixture about ½ at a time. Chill for about an hour until dough is well chilled.
2. Roll to about 3/8 “inch thickness and line a 11.5” tart pan. Spread the raspberry filling to about ½ inch thickness. Roll the dough for the top and cut in 1” thick strips and place on raspberry filling making the lattice design. Bake at 350F degrees until the top is set and the edges turn a medium brown color. Cool. Prepare the glaze by warming the preserves and water and straining. Brush the preserves on the tart and decorate as desired with whipped cream and fruit.

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