The sweet ambassador of Linz Enjoy a slice of Linzer Torte
Fancy a slice of Linzer Torte? The popular cake from the city by the colourful Danube is both a sweet ambassador and an export success.
Linzer Torte is considered the oldest known cake named after a city. It is available in different variations and it was already mentioned by name as early as 1653. Yet who invented or named the cake will remain a mystery forever. The oldest recipe is from a cookery book that is more than 350 years old: "Book of All Kinds of Home-Made Things, Such as Sweet Dishes, Spices, Cakes and also Every Kind of Fruit and Other Good and Useful Things, etc."
Even at this early point in time, the cookery book included four different recipes for Linzer Torte/Linz dough, which reflects how generally popular and widely known the cake was in the baroque period.
These old recipes mostly differ from more recent ones in that the dough for Linzer Torte was always prepared using clarified butter, with a stick of butter kneaded into it. In addition, the cake was prepared as a "bowl cake", meaning that it was made in a (silver) bowl – similar to pies today – with a fruit filling and strips of dough on top. Spices were only called for once – in a "well-seasoned grid of dough". Even then, almonds were part of every Linzer Torte recipe.
Sensory show baking
Bakers of Linzer Torte send Linzer Torte all over the world. On a visit to the creative city by the Danube, make sure you don't miss the show baking in Linz's confectionaries.
A recipe suggestion for the original Linzer Torte
150 g butter
250 g flour (Type W700)
150 g icing sugar
100 g roasted hazelnuts
Spices (vanilla, lemon, cinnamon, ground cloves)
10 g baking powder
300 g redcurrant jam
Knead the butter and sugar together. Knead in the sieved flour, sifted together with the baking powder, then add the nuts, egg and spices.
Chill the dough for some time, then take it out of the refrigerator and divide it into quarters. Roll out three quarters of the dough to a thickness of approx. 1.5 cm (for an approx. 22 cm baking tin), then spread the redcurrant jam on top. Shape the remaining dough into strips and lay them on top of the jam as a grid and around the edge. Brush with egg, and sprinkle with sliced almonds around the edge.
Bake for 40-45 minutes at approx. 190 °C.
Do it yourself
Now it is even easier to bake Linzer Torte on your own! Just have a look at the Do-It-Yourself-Video and try to bake the sweet dessert at home.