liner torte | Food, Travel, and Stories from a Swiss Chef Who Cooked Around the World https://www.ulrichkoepf.website Get new food & travel stories from Chef UlrichK Wed, 21 Sep 2022 15:28:39 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 https://www.ulrichkoepf.website/wp-content/uploads/2016/07/cropped-20150425_180828-2-150x150.jpg liner torte | Food, Travel, and Stories from a Swiss Chef Who Cooked Around the World https://www.ulrichkoepf.website 32 32 A very Traditional Cake https://www.ulrichkoepf.website/a-very-traditional-cake/ https://www.ulrichkoepf.website/a-very-traditional-cake/#respond Fri, 19 Jun 2020 09:17:51 +0000 https://www.ulrichkoepf.website/?p=7717 The name probably goes back to the Linz Dough, the old technical term for short pastry. The buttery almond-hazelnut dough together with the raspberry Marmelade makes a very good taste connection that I really like. In the old recipes, you … Read More

The post A very Traditional Cake first appeared on Food, Travel, and Stories from a Swiss Chef Who Cooked Around the World .]]> The name probably goes back to the Linz Dough, the old technical term for short pastry. The buttery almond-hazelnut dough together with the raspberry Marmelade makes a very good taste connection that I really like.

In the old recipes, you will only find almonds. In contrast, today we use ground hazelnuts, ground almonds, or a mixture of both. It is rumored that the cake got its name thanks to the beautiful Linz female bakers!

If the jam is too moist, a closed dough corner tears open by the steam during the baking process. This is probably why the typical diamond pattern has evolved, in order to keep the top open during baking.

The oldest handwritten cake recipe dates back to 1653. Which makes it the oldest traditional cake recipe in the world.

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Linzer Torte

A very traditional cake originated in Austria
Course Dessert
Cuisine Austrian, Swiss
Keyword almond, hazelnuts, himbeer, raspberry, swiss
Prep Time 50 minutes
Cook Time 45 minutes
Total Time 1 hour 35 minutes
Servings 10 people
Author Ulrich Koepf
Cost 9

Equipment

  • 10-inch pie mold

Ingredients

  • 165 gram all-purpose or cake flour
  • 85 gram hazelnuts roasted, ground
  • 115 gram sugar
  • 100 gram unsalted butter
  • 2 each eggs
  • large pinch ground cinnamon
  • 1 gram salt
  • 1 tbls rum
  • little milk
  • 2 each egg yolks beaten to baste the cake

Instructions

Preparation

  • Shape the flour into a wreath on the table surface. Add the sugar, butter, and work well in the middle of the wreath. then add the remaining ingredients. Mix in the flour gradually, little by little. The amount of milk depends upon the consistency & firmness of the dough. Chill the dough, when ready to use, roll out about a 1/2 cm thick bottom, cover the bottom of the cake ring. Place a centimeter-thick strip of dough around the edge of the moistened floor. Cover the bottom of the cake with a generous amount of raspberry jam and then place thin strips of dough across the top.(see picture) Brush the pastry with egg yolk and bake the cake in a medium-hot oven. (300F.)
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