Linzer Schnitten Linzer Cake Recipes

LINZER SCHNITTEN (LINZER CAKE)

Linzer Schnitten (Linzer Cake) image

Make and share this Linzer Schnitten (Linzer Cake) recipe from Food.com.

Provided by Eismeer

Categories Tarts

Time 1h15m

Yield 12 slices, 1 serving(s)

Number Of Ingredients 10

Ingredients

200 g coarse flour
200 g cold butter
100 g sugar
100 g ground hazelnuts
40 g breadcrumbs
1 teaspoon cinnamon
1 egg
60 g redcurrant jam
1 tablespoon rum
1 tablespoon powdered sugar

Steps:

Crust: Knead butter, sugar, flour, egg, breadcrumbs, cinnamon and hazelnuts to a soft dough, form to a ball and let cool in the fridge for about 20 minutes.
Mix jam with rum.
Butter a cake pan and split dough in halves.
Use rolling pin to flatten dough.
Cover cake pan with one half of dough and coat with jam-rum mixture.
Cut other half of dough in half inch wide stripes and arrange "lattice-like" on the jam rum mixture.
Bake at 175°C until golden brown (45minutes).
Sprinkle with powdered sugar.

AUSTRIAN LINZER TORTE

Austrian Linzer Torte image

This recipe for an authentic Austrian Linzertorte is from my mother who grew up in Linz and still lives there. She always bakes the torte 3 days ahead because it develops its real flavor over a few days.

Provided by westcoastgirl

Categories World Cuisine Recipes European Austrian

Time P3DT2h10m

Yield 12

Number Of Ingredients 9

Ingredients

2 cups all-purpose flour
2 cups finely ground almonds
1 ¼ cups white sugar
1 teaspoon baking powder
½ teaspoon ground cinnamon
⅛ teaspoon ground cloves
1 ⅛ cups unsalted butter
4 egg yolks, divided
6 tablespoons red currant jam

Steps:

Place flour, ground almonds, sugar, baking powder, cinnamon, and cloves on a clean work surface. Add butter and 2 egg yolks; knead quickly to form a smooth dough. Wrap dough in plastic wrap and refrigerate for 1 hour.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch springform pan with remaining 1 tablespoon butter.
Press 2/3 of the dough evenly in the pan so that the entire bottom is covered. Spread red currant jam on top. Divide remaining dough into several pieces and roll into 1/3-inch strands between your fingertips. Arrange the strips over the jam in a neat lattice pattern. Place the last strip along the sides of the pan to form a rim.
Beat remaining 2 egg yolks and brush over the lattice and rim, taking care not to splash onto the jam.
Bake in the preheated oven until golden brown, about 45 minutes. Watch carefully towards the end of the baking time to make sure the torte does not turn too dark. Let cool and remove gently from the pan. Store for at least 3 days in a cool place before serving.

Nutrition Facts : Calories 473.1 calories, Carbohydrate 48 g, Cholesterol 114 mg, Fat 29.2 g, Fiber 2.8 g, Protein 7.6 g, SaturatedFat 12.3 g, Sodium 46.1 mg, Sugar 27.7 g

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