Recipe by: Sue Chung Hoon Yoo
Source: Inspired by an online German recipe on lecker.de
- 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
- 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.
- 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.
- 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
- 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
- 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