Desserts
Linzer Torte with mixed berry jam
A Linzer Torte with crumbly almond and cinnamon pastry, a thin filling of mixed berry jam and a pastry lattice. A variation on the Austrian dessert. For a 24 cm tin and 12 slices. Times: 35 minutes of work, 60 minutes of rest in the refrigerator, 35–40 minutes in the oven and about 2 hours to cool: about 4 hours and 15 minutes in all.
Method
- Mix the flour, almonds, sugar, cinnamon and salt. Work briefly with the butter using your fingers or the dough hook of the stand mixer, until you get coarse crumbs. Add the egg and knead only until the mixture holds together. Shape into a disc, cover and chill in the refrigerator for 60 minutes.
- Line the base of the 24 cm springform tin with baking paper and grease the sides with the additional 5 g of butter. Preheat the oven to 175 °C conventional or 155 °C fan.
- Roll out two thirds of the dough between two lightly floured sheets of baking paper. Transfer it to the tin and form a rim about 1.5 cm high. Close any cracks with small scraps. Keep the remaining dough cool.
- Stir the jam without adding water and spread it over the base. Roll out the remaining dough to about 4 mm thick and cut it into strips 1.5 cm wide. Lay them diagonally over the filling, then add a second crossing set and press the ends onto the rim. If the strips soften, chill them for 10 minutes before lifting them.
- Bake on the second rack from the bottom for 35–40 minutes, until the rim and the lattice are evenly golden. If the surface darkens too early, cover gently with baking paper towards the end of baking. The hot jam may still be soft.
- Place the tin on a wire rack. After about 30 minutes, gently open the ring, if the cake is stable enough. Let it cool completely on the base of the tin, allowing about 2 hours in total. Only then cut with a sharp knife.
Minnelea products for this recipe
The preserves used in this recipe.
Minnelea
Extra Forest Berry Jam – Artisan, Preservative-Free
€8,90
Minnelea
Extra Apricot Jam – Artisan, Preservative-Free
€7,90
Minnelea
Baking Kit – 4 Extra Jams for Tarts and Cakes
€28,90
TIMING: the preparation time includes 35 minutes of work and 180 minutes of resting and cooling. Baking takes 35–40 minutes.
DOUGH: work it briefly and keep it cold; use little flour for rolling. The filling should stay thin: stick to the 250 g and wait until it is cool before slicing.
VARIATION: you can replace the mixed berry jam with the same amount of extra apricot jam. Serve with unsweetened black tea or coffee.
STORAGE: once cool, keep covered in the refrigerator and eat within 3 days. Take individual portions out of the fridge about 20 minutes before serving. You can freeze well-wrapped slices for up to 2 months and thaw them in the refrigerator.
ALLERGENS in the ingredients listed: wheat (gluten), almonds, milk and eggs. Also check the packaging of the ingredients you use.
DOUGH: work it briefly and keep it cold; use little flour for rolling. The filling should stay thin: stick to the 250 g and wait until it is cool before slicing.
VARIATION: you can replace the mixed berry jam with the same amount of extra apricot jam. Serve with unsweetened black tea or coffee.
STORAGE: once cool, keep covered in the refrigerator and eat within 3 days. Take individual portions out of the fridge about 20 minutes before serving. You can freeze well-wrapped slices for up to 2 months and thaw them in the refrigerator.
ALLERGENS in the ingredients listed: wheat (gluten), almonds, milk and eggs. Also check the packaging of the ingredients you use.