Linzer Torte

Discover the history of Linzer torte.

1. Biscuit dough

   • 250 gr. butter
   • 250 gr. all purpose flour
   • 150 gr. hazelnuts
   • 120 gr. powdered sugar
   • 50 gr. egg (1)
   • 15 gr. egg yolk (1)
   • 10 gr. cinnamon powder
   • 5 gr. lemon zest (1)
   • 3 gr. salt

   • Start by toasting our hazelnuts in the oven for 15 minutes at 150º C.
   • When the hazelnuts are toasted, put them in a food processor and grind them until they are finely ground. Let them cool to room temperature.
   • Then, in a bowl, mix the butter at room temperature and the sugar until creamy.
   • Next add the ground hazelnuts, cinnamon, lemon zest and salt and mix well.
   • Right after add the egg and egg yolk and mix.
   • Now, add the flour and mix just as much as necessary until it is integrated and a uniform dough is obtained.
   • It is important not to overwork the dough as this type of biscuit must be crisp and crunchy and depends on the wheat gluten not developing. If we overwork the dough, the wheat gluten will develop, giving us structure and elasticity to the dough, just the opposite of what we want to achieve.
   • Finally, form a ball, wrap it in cling film and leave it in the fridge for at least 2 hours.

2. Rapsberry redcurrant jam

   • 300 gr. fresh or frozen raspberries
   • 50 gr. fresh or frozen redcurrants
   • 40 gr. white sugar
   • 5 gr. pectin

   • In a glass, mix the sugar with the pectin very well so that the pectin particles are evenly distributed in the sugar.
   • When using gelling agents such as agar-agar or pectin, it is important to mix it very well with the sugar before adding it to the preparation, as this will prevent lumps from forming.
   • Put the raspberries and currants in a saucepan over medium heat and cook them until they completely break down and release all their juices, for about 15 minutes. Use a whisk to stir frequently to prevent the jam from sticking to the pan.
   • Then add the sugar and pectin mixture and stir well with the whisk. Cook for 2 minutes to ensure that the pectin activates its properties.
   • Turn off the heat and transfer the jam to a bowl and leave to cool to room temperature.
   • Cover the container with cling film and store in the fridge until use for at least 2 hours.

3. Assembly

   • 20 gr. egg yolk (1)
   • 20 gr. powdered sugar
   • 10 gr. whole milk

   • Take the dough out of the fridge, remove the cling film and divide it into two parts, one of 500 g and the other with the remainder of about 350 g.
   • Place the smaller portion of dough between two sheets of baking paper and roll it out with a rolling pin to a thickness of about 3 mm.
   • Refrigerate for at least 30 minutes.
   • Now work the large portion of dough with your hands to make it more pliable and roll it out on the base of a 28 cm diameter cake tin. We can use our own hands to spread the dough or a spoon or the bottom of a glass.
   • Then, with the help of our fingers, spread part of the dough of the base along the walls, giving the base a height of 1 cm, so that it can contain the jam inside.
   • Next, pour the raspberry and redcurrant jam inside the tart base and spread it with the help of a spatula.
   • Take the other portion of dough out of the refrigerator, carefully remove one of the sheets of paper and with a knife or a pizza cutter make 1 cm thick strips of dough.
   • Now lay the strips of dough in a direction on the tart, leaving 1-2 cm between each strip.
   • It is important that the dough is cold so that we can work with it comfortably. If we see that it becomes too soft and it is difficult to work with, we can refrigerate it again for 20 minutes as many times as we need.
   • Next, place more strips of dough at 45º on top of the ones already laid out, thus creating a diamond or lattice pattern.
   • Then, while we preheat our oven to 180º C, we put our cake in the fridge.
   • When the oven is at the correct temperature, brush the dough with a mixture of egg yolk and a splash of milk and bake for 55 minutes at 180º C.
   • Finally, turn off the oven, remove the cake and leave it to cool on a wire rack. Then place a plate slightly smaller than the cake in the centre and sprinkle a little icing sugar on the outside of the cake.
   • Keep in the fridge and leave at room temperature for 20 minutes before serving.

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