Classic Linzer Torte
The Classic Linzer Torte, an exquisite dessert originating from Austria, combines a rich almond-infused dough with a delicious layer of fruit preserves, making it a beloved treat for any occasion. Inspired by the Wisconsin Dutch community and adapted for the American palate, this torte is characterized by its unique lattice design, which not only enhances its visual appeal but also allows the sweet-and-tart jam to peek through. Perfect for holiday gatherings, birthday celebrations, or a special afternoon tea, this torte will impress your guests with its delightful flavors and elegant presentation.
12
Servings
250
Calories
9
Ingredients
Ingredients
unsalted butter
1 cup (softened)
sugar
1 cup (granulated)
eggs
3 (separated)
ground almonds
1/2 lb
brandy
1 tablespoon
lemon
1 (juice and zest)
all-purpose flour
2 cups (sifted)
baking powder
1 teaspoon
jam or preserves
2 cups (of your choice)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
3
Add the egg yolks one at a time, beating well after each addition.
4
Mix in the ground almonds, brandy, lemon juice, and lemon zest until well combined.
5
In a separate bowl, sift together the all-purpose flour and baking powder, then gradually add it to the butter mixture, stirring until just combined.
6
In a clean bowl, whip the egg whites until stiff peaks form. Carefully fold the beaten egg whites into the dough mixture until fully incorporated.
7
Divide the dough into two portions, setting aside about one-third (for the lattice top). Roll out the larger portion on a lightly floured surface to fit a 9-inch springform pan, ensuring the bottom is slightly thicker than the sides.
8
Transfer the rolled-out dough into the prepared pan, pressing it gently into the corners and up the sides.
9
Spread the jam or preserves evenly over the base layer of the dough, taking care not to spill over the edges.
10
Roll out the remaining one-third of the dough, and cut it into strips. Arrange these strips in a crisscross pattern over the jam layer to create a lattice effect.
11
Bake the Linzer Torte in the preheated oven for 45 minutes or until golden brown.
12
Once baked, allow the torte to cool completely in the pan. Before serving, fill any hollows with additional jam, if desired.
Nutrition Information
15g
Fat
25g
Carbs
5g
Protein
12.5g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the origin of the Classic Linzer Torte?
The Classic Linzer Torte is an exquisite dessert originating from Austria, often associated with the Wisconsin Dutch community.
How many servings does this recipe provide?
This recipe makes 12 servings.
What is the recommended oven temperature?
The oven should be preheated to 350°F (175°C).
How long should the Linzer Torte bake?
The torte should bake for approximately 45 minutes or until it is golden brown.
What size pan is needed for this recipe?
A 9-inch springform pan is recommended.
What are the nutritional calories per serving?
Each serving contains 250 calories.
How much fat is in one serving of the Linzer Torte?
There are 15g of fat per serving.
What is the carbohydrate content per serving?
Each serving contains 25g of carbohydrates.
How much sugar is in a single serving?
There is 12.5g of sugar per serving.
How much protein does this dessert provide per serving?
Each serving provides 5g of protein.
What kind of nuts are used in the dough?
The recipe calls for 1/2 lb of ground almonds.
Do I need to separate the eggs?
Yes, the recipe uses 3 eggs that must be separated into yolks and whites.
What type of butter should be used?
You should use 1 cup of softened unsalted butter.
How much jam is required for the filling?
The recipe requires 2 cups of jam or preserves of your choice.
Is there alcohol in the Linzer Torte recipe?
Yes, the recipe includes 1 tablespoon of brandy.
How do I prepare the lemon for the dough?
You should use the juice and the zest of one lemon.
How much flour is used in the recipe?
The recipe uses 2 cups of sifted all-purpose flour.
What is the purpose of the egg whites?
The egg whites are whipped until stiff peaks form and then folded into the dough to add lightness.
How should I divide the dough for assembly?
Divide the dough so that two-thirds is used for the base and sides, and one-third is reserved for the lattice top.
How is the lattice design created?
The remaining one-third of the dough is rolled out, cut into strips, and arranged in a crisscross pattern over the jam.
Can I add more jam after baking?
Yes, you can fill any hollows in the lattice with additional jam once the torte has cooled completely.
What should I do with the egg yolks?
The egg yolks are beaten into the creamed butter and sugar mixture one at a time.
Is baking powder used in this recipe?
Yes, 1 teaspoon of baking powder is sifted with the flour.
What is the category of this recipe?
This recipe is categorized as a Dessert.
When is the best time to serve Linzer Torte?
It is perfect for holiday gatherings, birthday celebrations, or special afternoon tea.
Should the flour be sifted?
Yes, the all-purpose flour should be sifted together with the baking powder.
How thick should the bottom layer of dough be?
The bottom of the dough in the pan should be slightly thicker than the sides.
What ingredients are creamed together first?
The softened butter and granulated sugar are creamed together until light and fluffy.
What is the visual hallmark of a Linzer Torte?
Its unique lattice design, which allows the jam to peek through, is its defining visual feature.
Does the torte need to cool before serving?
Yes, you should allow the torte to cool completely in the pan before serving.