The original Linzer Torte

It is said that the Linzer Torte is the oldest cake in the world named after a city. Some say it’s the oldest cake recipe in the world, full stop. One thing is certain – the Linzer torte is above all truly delicious!
Why not try making your own? This recipe comes highly recommended:

250 g soft butter
200 g sugar
1 pinch salt
2 eggs
1 grated rind of half an organic lemon
200 g ground almonds
200 g flour
0.25 tsp cinnamon
1 pinch ground cloves
200 g redcurrant or raspberry jam
4 tbsp flour

To prepare the dough, put the butter, sugar and salt in a bowl and mix until combined. Then add the eggs and stir until the batter becomes lighter in colour. Add the lemon rind.
Mix the ground almonds, cinnamon and ground cloves into the batter. Then pour 3/4 of the batter into the prepared cake tin and smooth the surface even.
Distribute the jam equally on the bottom over the batter. Important: leave an approx. 2cm strip free around the sides of the tin.
Then combine the rest of the batter with the flour, knead and roll it out to a thickness of approx. 4mm between two halves of a cut open plastic bag. Let it rest in the fridge for approx. 15 minutes. Cut the dough into approx. 1cm wide strips with a knife or cutting wheel. Lay it in a lattice pattern across the jam and press gently into the sides.
Pre-heat the oven to 180 degrees. Bake for around 40 minutes in the bottom half of the oven. Remove, let the torte cool a little, release the edge of the tin, put the torte on a cooling rack and leave to cool.
You will need an around 26cm springform cake tin. Prepare it by greasing the sides and covering the bottom with greaseproof paper. Wrapped in foil, the torte keeps for around 3 days in the refrigerator.

An Guatn!

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