Austrian Linzertorte Recipe
Yield: 3 Cakes
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.
