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Linzer Torte
Linzer torte, named after the Austrian city of Linz, dates back to the 17th century. Lukas Nagl, chef at the Traunseehotels group, shares his recipe for this classic dessert.
For a 28 cm cake
| Ingredients (8 servings) | ||
|---|---|---|
| 250 | g | butter, at room temperature, plus extra to grease |
| 250 | g | icing sugar |
| 1 | teaspoon(s) | vanilla extract |
| 1 | pinch(es) | ground cloves |
| 1 | teaspoon(s) | ground cinnamon |
| 2 | teaspoon(s) | cocoa powder |
| 2 | eggs, lightly beaten | |
| 250 | g | plain flour, plus extra to dust |
| 1 | pinch(es) | baking powder |
| 250 | g | ground hazelnuts |
| 300 | g | redcurrant jam, warmed |
| 1 | handful | almond flakes, for sprinkling |
| kirsch or cherry brandy for drizzling (optional) | ||
Preparation:
- Cream the butter with the icing sugar, vanilla, cloves, cinnamon and cocoa in a mixing bowl until pale and fluffy.
- Gradually beat in the eggs, stir in the flour (mixed with the baking powder) and the ground hazelnuts.
- Butter a 28cm springform pan and dust with flour. Pour two thirds of the mixture into it and smooth the top.
- Preheat the oven to 170°C. Bake the torte for about 25 minutes.
- Remove from the oven and pour the warm redcurrant jam on top. Use a piping bag to pipe the rest of the mixture into a lattice pattern over the top.
- Sprinkle over the almond flakes and bake for a further 20 minutes. Remove and allow to cool completely before removing from the tin.
- If you like, drizzle with cherry brandy before serving.
Tip:
The kirsch gives the classic Linzer Torte an extraordinary taste - for adults only, of course.
