Linzer Torte

The cake is named after the Austrian city of Linz. Its recipe is considered one of the oldest written recipes.

Details

  • Preparation Time: 40 minutes
  • Cooking Time: 45 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 250 g Marmalade, orange

  • 3 spoons Alcohol, Brandy

  • 1 piece Egg, fresh

  • 2 spoons Powdered sugar

dough

  • 250 g Wheat flour, white, multi-purpose

  • 250 g Butter, unsalted

  • 250 g Nuts, almonds

  • 1 pinch Spices, cinnamon, ground

  • 1 pinch Spices, cloves, ground

  • 1 piece Egg, fresh

  • 250 g Sugar, white

Steps

  1. Sift the flour into a bowl and mix in the butter cut into pieces, ground almonds, cinnamon, cloves, egg, and sugar. Mix everything well and knead into a firm dough, then wrap it in plastic wrap and place it in the refrigerator for half an hour.

  2. Then divide the dough in half. Roll out half of the dough on a floured surface and trim it to fit nicely into a 28 cm diameter cake pan. Save the remaining dough. Press the dough well into the bottom of the pan. Preheat the oven to 175 °C.

  3. Take one-third of the second dough ball and shape it into a long roll, which you place along the edge of the cake pan. Roll out the remaining dough and cut it into strips of equal thickness. In a bowl, mix the marmalade with brandy.

  4. Spread the dough well with the marmalade and place the dough strips on top to form a lattice. Beat the remaining egg in a cup and brush it over the lattice and the edge of the dough. Then place the pan in the preheated oven and bake the cake for 45 minutes.

  5. Take the baked cake out of the oven, let it cool slightly, and dust it with powdered sugar. Cut into slices and serve.

Nutrition Information (Per 100g)

  • Calories: 435.99 kcal
  • Fat: 24.34 g
    • Saturated Fat: 10.03 g
  • Carbohydrates: 48.45 g
    • Sugars: 29.79 g
  • Protein: 6.27 g
  • Fiber: 2.73 g

Advice

The cake can also be prepared a day in advance.