Recipe by: Sue Chung Hoon Yoo
Source: Inspired by an online German recipe on
Serves: 8


  • 300gr Butter
  • 300gr ground Almonds
  • 350gr Flour
  • 180gr Icing Sugar
  • 1 pack Vanilla Sugar or 1 tsp. Vanilla Extract
  • 1 tbsp. Rum or cold Water
  • 3 Egg yolks
  • Zest of ½ Lemon
  • Pinch of ground Cloves
  • 1tsp. Cinnamon
  • Red Currant Jam


Step 1:

  • Cut 300g cold butter into cubes.
  • Put into bowl together with 300g almonds, 350g four, ½ tsp baking powder, 180 g icing sugar, 1 ts vanilla extract or 1 pack vanilla sugar, 1 tbsp rum, 2 egg yolks, zest of ½ lemon, pinch of ground cloves, 1 tsp cinnamon.
  • Knead dough together until smooth, then form into a ball.
  • Wrap the dough into cling foil and put in the fridge for at least 30 min.

Step 2:

  • Preheat oven to 150 C.
  • Divide the dough 2/3 vs 1/3 and put 2/3 back in the fridge.
  • Roll out the remaining dough between two layers of cling foil .
  • Cut the dough into strips of 1cm and put the strips back into the fridge.

Step 3:

  • Butter a round form (e.g. pie form).
  • Take out the 2/3 dough from the fridge and roll out between 2 cling foil layers (approx. 32cm big)
  • Take off the upper layer of cling foil and place the dough upside down into the pie form by lifting it with help of the foil still placed under it.
  • Take off the other layer of cling foil.
  • Take off any excess dough from the sides and push the sides down so the whole cake has an even rim.
  • Use a fork to poke holes into the dough
  • Spread the jam evenly over the cake floor

Step 4:

  • Take the dough strips out of the fridge and place as a grid onto the whole cake
  • Mix 1 egg yolk with 2 tbsp. water
  • Brush egg yolk mix onto the dough grid
  • Bake in oven for approx. 45 min

Step 5:

  • After taking it out from the oven let the cake rest and sprinkle icing sugar on top
  • The cake is best after left for 2-3 days in cool temperature
  • Linzer Torte can be kept up to 2 weeks in the fridge

Download PDF version here: German Linzer Torte Sue Chung Hoon Yoo