Linzertorte
photo by Chickee
- Ready In:
- 1hr 40mins
- Ingredients:
- 15
- Serves:
-
12
ingredients
-
Pastry
- 150 g butter or 150 g margarine
- 150 g sugar
- 1 pinch salt
- 1 egg
- 1 pinch nutmeg
- 1⁄4 teaspoon cinnamon
- 150 g ground almonds (replace with hazlenuts for raspberry filling)
- 150 g flour
- 1 egg yolk
-
Almond filling
- 75 g butter or 75 g margarine
- 75 g sugar
- 1 lemon, juice and zest of
- 150 g ground almonds
- 1 egg white
-
Raspberry filling
- 200 g raspberry jam
directions
- Preheat oven to 200 degrees Celcius.
- Cream butter and sugar, add salt and egg and beat until light.
- Add spices, almonds and flour and mix into a light pastry.
- Cover and refrigerate for at least 1/2 hour.
- Roll out 1/3 of the mix to cover a 22cm (9 inch) springform pan.
- Roll out another 1/3 of the mix to 2cm wide strips and use to create 'walls' of the torte, forming well with the base.
- Roll out the remainder of the dough thin and put in the fridge until it is quite hard.
- Almond filling: Cream butter and sugar, then add remaining ingredients and mix well.
- Fill the empty cake shell with filling (almond OR raspberry).
- Cut the remaining chilled dough into 1cm strips, and use to create a diamond lattice pattern on top of the cake.
- Paint the dough with egg yolk.
- Bake for 40 minutes on the bottom shelf.
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RECIPE SUBMITTED BY
I'm 28, married, and with two furkids-a cute cat, she's an Australian Mist called Kismet, and a chocolate labrador called Indiana Jones. Live in North West Sydney, and have all my life except for a short stint in Germany just after we were married. I am an engineer by degree, but have recently left a large telecommunications company to work in a small Veterinary hospital as a vet nurse.
I like camping and 4wding, fishing and horseriding, having parties and barbeques. We're ex-Scouts and still love to travel even if it's just a short break to the mountains, or to the wine regions. I love baking and experimenting with different cuisines. I wont cook things with too many ingredients, or that are too fiddly, or which take too long (or too expensive for that matter!). I'm a dab hand at modifying the 67c home brand packet cake.
My husband is Swiss-Australian, so I have a bit of that European influence as well, and try to reproduce our favourite Swiss recipes as accurately as possible. I am hopefully trying for my Swiss citizenship once I've studied up for my interview! We love travelling, and after visiting Vietnam in 2008 I'm obsessed with both the country and the cuisine, it's so varied and fresh and amazing!