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 minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 35 minutes 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.)

Vermicelles are the typical Swiss autumn dessert.
Abroad, this specialty made of Chestnut is almost unknown.
Luckily, then more is left for us to enjoy!

At least in the culinary world, Globalisation has ensured that there are no limits anymore for epicurean delicacies.
Exceptions confirm the rule. Is an example complacent?
Ask a German what he thinks about vermicelles. If he’s not an insider or an ex-pat in Switzerland, he’ll almost certainly shrug his shoulders. By the way: Not only in Germany but also in our other neighboring countries, vermicelles are almost unknown.
In fact, the dessert is as Swiss as the Rütlischwur ( the place where the pact for a free Switzerland was done). Although there are some recipes for “Purée de Marron” in French cookbooks of the 17th century, the specialty did not appear as vermicelle until about a hundred years ago, especially in Ticino, the Italian part of Switzerland, where it was served in the fine confectioneries in Lugano.  Apart from the fact that in Ticino Chestnuts were regarded as a staple food and for centuries ensured the survival of the poor rural population, what was closer to increasing prosperity than the profane Chestnuts processed together with milk, sugar, vanilla, and maybe a splash of cherry liquor into a dessert!?  In Switzerland today there is hardly a restaurant or café that doesn’t offer vermicelles in the fall.

I absolutely love it, I could eat it every day!

Here is a recipe:

12 tartlets

280 grams of  Chestnut Puree – de-frosted

2.5 dl of heavy cream – whipped until stiff

2 tablespoons cherry liquor

Blend together in the KitchenAid mixer or by hand with a whip, use a vermicelle press to squeeze some of the mixtures over crumbled meringue onto the pre-baked tartlets, serve with lots of whipped cream