Linzertorte Recipe – the famous Austrian jam tart which is easy and delicious to recreate in your own kitchen. The smell of ground cloves and kirschwasser makes you think of Christmas!
Linzertorte – the famous Austrian raspberry jam tart. Even though Linzertorte is not necessarily eaten during Christmas, the smell of ground cloves and cinnamon powder reminds you of Christmas, In our region and family, a traditional Austrian cake is a must during Christmas.
The secret to amazing Christmas cookies and Linzertorte is a good amount of butter. Butter does not only affect the taste of the cake, but it keeps the cake moist for a longer period of time. The reason why most store bought Linzer tart or Christmas cookies do not taste good because they lack a generous amount of butter. This recipe is made with batter (Rührteig), which is easier than a Mürbteig (shortcrust pastry).
You are in luck today because I am going to share the best Linzertorte recipe I have tasted with you!
Tips on making Linzertorte recipe
Butter: Butter is the key to a moist Linzertorte. It is easiest and best to use butter at room temperature, With proper storage, this Linzertorte can be kept up till a month in a cool and dark place.
Kirschwasser/ Ground hazelnuts: This is the secret ingredient to the unique taste of Linzertorte.
Raspberry jam: The sourness of raspberry jam complements the sweetness of the cake, so that there are 2 tastes and 2 textures.
Cocoa powder, ground cloves, cinnamon powder: These ingredients give the cake its brown colours and its Christmasy taste.
How to make the best Linzertorte recipe
1.) In a mixing bowl, mix butter, icing sugar and eggs until creamy using an electric hand mixer.
2.) Add ground hazelnuts, all-purpose flour and baking powder into a separate bowl and mix the ingredients with a spoon.
3.) Thereafter, transfer the dry ingredients into the mixing bowl (from step 1) and mix the ingredients thoroughly.
4.) Add in Kirschwasser, cocoa powder, cinnamon powder and ground cloves into the mixture and mix everything again.
5.) Grease your cake pan(s) with butter and dust all-purpose flour over the pan. Preheat oven to 190 °C.
6.) Transfer a portion of cake batter to the cake pan. The batter is enough to make 3 Linzertorten and is about 0.5 cm in height.
7.) Spread a generous amount of raspberry jam onto the batter evenly, leaving the edge empty.
8.) Transfer a portion of Linzertorte batter into a piping bag and pipe the batter on the surface of the cake, creating a lattice.
9.) Coat a layer of beaten egg yolks onto the lattice and bake the cake for about 30 minutes at 190 °C.
10.) Once the baking is done, allow the Linzertorte to cool down completely before taking it out of the pan, so that the cake does not break.
How to serve the Linzertorte
We always serve a few slices of Linzertorte with a variety of Christmas cookies. It looks great, and it is usually gone within the first few minutes. A warm drink such as Glühwein, Kinderpunsch, goes perfectly with the goodies of Christmas.
How to store the Linzertorte
I always cover my Linzertorte with cling wrap and store them in a dry and cool place. In this way, I could easily store them up till a month, even though we always finish our cake within 2 weeks.
Have you tried this recipe? If yes, I hope you enjoy the recipe as much as my family does. Show me and tag me #chenguins on social media, so that I can see your recreation as well and please leave me a comment.
Until next time & guten Appetit!
Greetings from the Black Forest,
Pia
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Austrian Linzertorte Recipe
Equipment
- Spring cake pan(s)
Ingredients you need
- 500 g Butter Room temperature
- 500 g Icing Sugar
- 5 Eggs
- 500 g Ground Hazelnuts
- 500 g All-Purpose flour
- 1 Packet Baking powder
- 3 Shot glass Kirschwasser Cherry liqueur
- 3 tsp Cacao powder
- 1 tsp Cinnamon powder
- 1 tsp Ground cloves
Extra
- 900 g Raspberry jam
- Butter for greasing
- All-purpose flour
- 2 Egg yolks
Directions
- In a mixing bowl, mix butter, icing sugar and eggs until creamy using an electric hand mixer.
- Add ground hazelnuts, all-purpose flour and baking powder into a separate bowl and mix the ingredients with a spoon.
- Thereafter, transfer the dry ingredients into the mixing bowl (from step 1) and mix the ingredients thoroughly.
- Add in Kirschwasser, cocoa powder, cinnamon powder and ground cloves into the mixture and mix everything again.
- Grease your cake pan(s) with butter and dust all-purpose flour over the pan. Preheat oven to 190 °C.
- Transfer a portion of cake batter to the cake pan. The batter is enough to make 3 Linzertorten and is about 0.5 cm in height.
- Spread a generous amount of raspberry jam onto the batter evenly, leaving the edge empty.
- Transfer a portion of Linzertorte batter into a piping bag and pipe the batter on the surface of the cake, creating a lattice.
- Coat a layer of beaten egg yolks onto the lattice and bake the cake for about 30 minutes at 190 °C.
- Once the baking is done, allow the Linzertorte to cool down completely before taking it out of the pan, so that the cake does not break.
- Serve the cake or if you want to save the cake for later, wrap the Linzertorte with a cling wrap to prevent drying and store it in a dark and cool place such as the cellar. It can be stored up till a month, when stored correctly.
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