In Germany, we have different names for different types of cakes. Most of them are simply called »Kuchen«, which means »cake«, d’oh! But then there are also »Torten« – big layer cakes with some kind of cream involved and often nicely decorated. Well… and then there is something called Linzer Torte – just from the name, you might think »oh, that must be a big one then«, but it’s not. It actually looks more like a flat tart. The wonders of German language. ;P

As I said – typically, you would expect a large cake with layers and decorations when you hear »Torte«. The Linzer Torte also has several layers, but this one is really flat and does not have the characteristics of a typical »Torte«. At least in my cake riddled brain. If I had no idea how a Linzer Torte looks like, I would imagine something big and nicely decorated. But as you can see on the pictures, it is not. I mean, it looks nice, but it’s not big. ;P
The Linzer Torte has been around for quite some time – numerous sources say this type of cake has been mentioned for the first time in the 17th century. However, it is not quite clear who invented it. Whether it was a baker from Linz or a baker from Vienna is (at least I think so) still being debated today. Some even say it was a baker from Germany who immigrated to Linz in Austria. Who knows. Who cares. As long as someone did it, it’s all good. Now we have it. ;P

Linzer Torte is not only popular in Austria (where it is coming from) – it’s also very popular in the South of Germany. Especially in southern Baden, there are many bakeries that still prepare the cake according to old traditional recipes. You may wonder – why traditional Austrian recipes in Germany? Well, that’s easy to explain. Parts of Baden once belonged to Austria. The small town, I grew up in, was part of Austria for around 500 years. Not while I was living there, but back in the days. ;P Why you may ask – well, our bishop back then needed money and sold big chucks of land to the Habsburg family.
Anyway. No matter who invented it, or where it is baked – Linzer Torte is a simple and very tasty treat! The soft cake with the jam layer and the lattice on top – so good! However, I have to admit I did not decorate the cake particularly well here. I’ve done better lattice work on cakes. I wanted to create a rhombus shaped lattice, but the dough I used wanted something different. ;P It was just too soft and slippery, which lead to the lattice top you can see in the pictures. Still nice, but not how I imagined it… Maybe I have to do it again and take new pictures someday.

Perhaps I should explain a bit more in detail… Linzer Torte is usually made with two types of dough. One is called »Linzer Teig« and the other one »Linzer Masse«. The first one is more like a shortcrust pastry and the second one can be piped, because it is much softer. You will often find the shortcrust type pastry on the bottom, then jam, and then the softer dough on top used for the lattice work. Depending on the recipe you use, this can change completely. Some recipes use the same shortcrust dough for the base and lattice. Or, in my case here, I used the softer dough for the base and the lattice on top. It’s just a matter of preference. All combinations work. I prefer working with the soft dough, though. No need to roll out anything. One step less in the process. ;P
Linzer Torte is really easy to prepare when using the softer dough – that’s why I prefer this type of dough here. When it comes to the jam filling, you also have several options. Traditionally, many recipes ask for redcurrant jam or jelly. In Baden (where I come from… remember, the bishop and the Habsburger), we often use raspberry jam. Also, very nice. I think it’s just a matter of taste. To be honest – pretty much any type of jam or jelly should work here.
Well. In case you wanted to try more – let’s say »traditional« German (or Austrian or Swiss) cakes, you’ve come to the right place. We got more! Stuff my grandma would have liked and baked. Slightly adapted, most of the time, though. Different times, different options, different ingredients. ;P My grandma did not know what vanilla extract is – something I use pretty much all the time. That would have been a bit too fancy for her back then, I assume. Anyway. You should try our German Applesauce Crumb Cake! That’s a really nice one! But so is the German Bee Sting Cake with Strawberries. Very refreshing in summer!
INGREDIENTS / ZUTATEN
For the dough:
7 oz. (200g) butter, at room temperature
5.3 oz. (150g) confectioners’ sugar
2 medium eggs
1 medium egg yolk
10.6 oz. (300g) ground hazelnuts
7 oz. (200g) all-purpose flour
1 tsp. baking powder
1/4 tsp. ground cinnamon
1/8 tsp. ground cardamom
1/8 tsp. salt
For the topping/decorations:
10.6 oz. (300g) redcurrant jelly (or jam)
3-4 tbsp. sliced almonds
Für den Teig:
200g weiche Butter
150g Puderzucker
2 Eier (M)
1 Eigelb (M)
300g Haselnüsse, gemahlen
200g Mehl (Type 405)
1 TL Backpulver
1/4 TL Zimt
1/8 TL Kardamom
1/8 TL Salz
Für den Belag/Dekoration:
300g Johannisbeergelee (oder Marmelade)
3-4 EL gehobelte Mandeln



DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 200°C (390°F). Lightly grease a 25cm tart tin* (with a loose bottom) and set aside.
2. Add the butter and confectioners’ sugar to a large bowl and mix until light and fluffy. Add the eggs and egg yolk on after another, and mix well after each addition. Combine the hazelnuts with flour, baking powder, cinnamon, cardamom, and salt. Gradually add to the large bowl and mix in – the dough will be quite soft.
3. Transfer about half of the dough to the prepared tart tin and spread evenly to create a thick layer for the base. Add the remaining dough to a piping bag with a large star tip and pipe a border onto the dough base around the edges.
4. Stir the redcurrant jelly until soft and smooth. Spoon it onto the dough base and spread evenly. Use the remaining dough to pipe a lattice on top of the jelly, and then sprinkle some sliced almonds on the piped edge of the cake. Bake the cake in the preheated oven for about 30 minutes. Take out of the oven and let to cool down completely inside the baking tin.
Tips:
+ If you don’t have a tart tin, you can also use a 26cm springform tin here
+ If the redcurrant jelly is a little stubborn, you can heat it briefly in the microwave before using it
+ The cake can be stored in an airtight container for up to 2 weeks in a cool place
1. Den Ofen auf 200°C (390°F) Ober-/ Unterhitze vorheizen. Eine 25cm Tarteform* (mit Hebeboden) leicht einfetten und zur Seite stellen.
2. Die weiche Butter mit dem Puderzucker in einer großen Schüssel hell und luftig aufschlagen. Die Eier und das Eigelb nacheinander dazugeben und jeweils gut unterrühren. Haselnüsse mit Mehl, Backpulver, Zimt, Kardamom und Salz vermengen und dann nach und nach zur großen Schüssel dazugeben und unterrühren – der Teig wird recht weich sein.
3. Etwa die Hälfte des Teiges in die vorbereite Backform füllen und zu einer glatten Schicht verstreichen – den Rest des Teiges in einen Spritzbeutel mit großer Sterntülle füllen. Mit dem Teig im Spritzbeutel einen Rand auf den Teig aufspritzen.
4. Das Johannisbeergelee einmal gut durchrühren, damit es sich gut verarbeiten lässt, dann löffelweise auf den Teig geben und vorsichtig zu einer durchgängigen Schicht verstreichen. Mit dem verbliebenen Teig ein Gitter auf das Gelee aufspritzen und dann einige gehobelte Mandeln auf dem Rand verteilen. Den Kuchen für etwa 30 Minuten im vorgeheizten Ofen backen. Aus dem Ofen holen und in der Form komplett abkühlen lassen.
Tipps:
+ Wer keine Tarteform hat, kann hier auch eine 26er-Springform verwenden
+ Sollte das Johannisbeergelee etwas zu fest sein, kann man es vor dem Verwenden kurz in der Mikrowelle erwärmen
+ Der Kuchen kann in einem luftdichten Behälter an einem kühlen Ort bis zu 2 Wochen aufbewahrt werden


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Here is a version of the recipe you can print easily.
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Linzer Torte (with Redcurrant Jelly)
- Prep Time: 00:25
- Cook Time: 00:30
- Total Time: 01:00
- Yield: 1 1x
- Category: Cakes
- Cuisine: Austria
- Diet: Vegetarian
Description
A classic bake everybody loves – Linzer Torte with Redcurrant Jelly. Easy-to-prepare and very long-lasting – if not eaten in an instant ;P
Ingredients
For the dough:
7 oz. (200g) butter, at room temperature
5.3 oz. (150g) confectioners’ sugar
2 medium eggs
1 medium egg yolk
10.6 oz. (300g) ground hazelnuts
7 oz. (200g) all-purpose flour
1 tsp. baking powder
1/4 tsp. ground cinnamon
1/8 tsp. ground cardamom
1/8 tsp. salt
For the topping/decorations:
10.6 oz. (300g) redcurrant jelly (or jam)
3–4 tbsp. sliced almonds
Instructions
1. Preheat the oven to 200°C (390°F). Lightly grease a 25cm tart tin* (with a loose bottom) and set aside.
2. Add the butter and confectioners’ sugar to a large bowl and mix until light and fluffy. Add the eggs and egg yolk on after another, and mix well after each addition. Combine the hazelnuts with flour, baking powder, cinnamon, cardamom, and salt. Gradually add to the large bowl and mix in – the dough will be quite soft.
3. Transfer about half of the dough to the prepared tart tin and spread evenly to create a thick layer for the base. Add the remaining dough to a piping bag with a large star tip and pipe a border onto the dough base around the edges.
4. Stir the redcurrant jelly until soft and smooth. Spoon it onto the dough base and spread evenly. Use the remaining dough to pipe a lattice on top of the jelly, and then sprinkle some sliced almonds on the piped edge of the cake. Bake the cake in the preheated oven for about 30 minutes. Take out of the oven and let to cool down completely inside the baking tin.
Notes
+ If you don’t have a tart tin, you can also use a 26cm springform tin here
+ If the redcurrant jelly is a little stubborn, you can heat it briefly in the microwave before using it
+ The cake can be stored in an airtight container for up to 2 weeks in a cool place
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