Austrian Linzer Torte

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Linz - The provincial capital of Upper Austria has a cake named after it "Linzer Torte"


240 g (8.5 oz.) butter 
300 g (10.5 oz.) icing sugar 
150 g (5 oz.) finely ground hazelnuts 
200 g (7 oz.) bread crumbs (dry)
200 g (7 oz.) flour
6 eggs
Grated zest of one lemon
1 tbsp. vanilla sugar
Pinch of cinnamon
Pinch of ground cloves
Pinch of salt
300 g (10.5 oz.) red currant jam
Icing sugar 

Beat the softened butter thoroughly with the icing sugar, salt, lemon zest, vanilla sugar,
cinnamon and cloves.
Gradually add in the beaten eggs. Mix in the flour, hazelnuts and bread crumbs.
Butter and flour a tart mould with a removable bottom, put in 2/3 of the dough,
smooth it out and cover with the red currant jelly.
Fill a piping bag with the remaining dough and spread it over the jam in a criss-cross pattern. Bake in a preheated oven at 170*C (340*F) for 45 minutes; 

Let cool, remove from the mould and dust with icing sugar. Serves 14.

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