Description
Das Rezept für eine Original Linzer Torte braucht ein wenig Geduld, aber die Mühe lohnt sich auf jeden Fall. Schnelle und Einfache Torten Rezepte.
Ingredients
Scale
- 150 g Butter
- 250 g Mehl (Type 700)
- 150 g Staubzucker (powdered sugar)
- 100 g geröstete Haselnüsse (roasted hazelnuts)
- 1 Ei
- 1 Prise Vanille (a pinch of vanilla)
- 1 Prise Zitronenschale (a pinch of lemon zest)
- 1 Prise Zimt (a pinch of cinnamon)
- 1 Prise Nelkenpulver (a pinch of ground cloves)
- 10 g Backpulver (baking powder)
- 300 g Ribiselmarmelade (red currant jam)
- 1 Becher gehobelte Mandeln (a cup of sliced almonds)
Instructions
- Prepare your work surface and gather all ingredients. Ensure the butter is at room temperature for easier mixing. Grease a 22 cm springform pan or line it with parchment paper.
- In a large mixing bowl, combine the butter and powdered sugar. Using a hand mixer or stand mixer with the paddle attachment, beat the butter and sugar together until the mixture is creamy and light in color. This should take about 3-5 minutes.
- Sift the flour together with the baking powder into a separate bowl. Finely chop or grind the roasted hazelnuts if they are not already ground.
- Add the egg, ground hazelnuts, vanilla, lemon zest, cinnamon, and ground cloves to the butter-sugar mixture. Mix until just combined.
- Gradually add the sifted flour and baking powder mixture to the bowl. Mix on low speed or by hand until a smooth dough forms. Be careful not to overwork the dough to keep it tender.
- Once the dough has come together, shape it into a ball, wrap it in plastic wrap, and refrigerate for at least 30–60 minutes. Chilling helps the dough firm up and makes it easier to handle.
- After chilling, remove the dough from the refrigerator and divide it into four equal portions. Set aside one quarter for the lattice topping and edge, and keep the remaining three quarters for the base.
- On a lightly floured surface, roll out the larger portion of dough to approximately 1.5 cm thickness, forming a circle about 22 cm in diameter to fit your prepared pan. Carefully transfer the rolled dough into the pan, pressing it gently to fit. Trim any excess dough from the edges.
- Spread the red currant jam evenly over the base of the dough, leaving a small border around the edge.
- Take the reserved quarter of dough and roll it into long, even ropes about 1 cm thick. Arrange the ropes in a lattice pattern over the jam, gently pressing the ends into the edges of the base. Use any remaining dough to form a border around the edge of the torte.
- Beat a small amount of egg and use a pastry brush to lightly brush the lattice and border with the egg wash. Sprinkle the sliced almonds generously along the border for extra flavor and decoration.
- Preheat your oven to 190°C (375°F). Place the torte on the middle rack and bake for 40–45 minutes, or until the pastry is golden brown and the jam is bubbling.
- Remove the Linzer Torte from the oven and allow it to cool completely in the pan. Once cooled, carefully remove it from the pan and transfer to a serving plate.
- For best flavor and texture, let the torte rest for at least one day before serving. This allows the flavors to meld and the pastry to soften slightly. Slice and serve at room temperature.
Notes
Depending on your cookie cutter shapes, you can make the lattice with zig-zag edges or plain strips. The Linzer Torte can also be decorated with various lattice patterns or even with small cut-outs for a more decorative look. For a more traditional flavor, you can substitute half of the hazelnuts with ground almonds. The torte tastes even better after a day or two as the flavors develop.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte, Dessert Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 350-450
- Sugar: 11-16g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg