Linzer Torte

Step by step: Linzer Torte

• Step1

  First, make hazelnut flour: Grind 150 grams (5.5 oz) of toasted hazelnuts.

• Step2

  Combine 200 grams (7 oz) of soft butter, 200 grams (7 oz) of powdered sugar, the zest of one lemon, half a teaspoon of ground cinnamon, half a teaspoon of salt and half a teaspoon of ground cloves in the bowl of a stand mixer. Beat until pale, creamy and smooth, about 5 minutes.

• Step3

  Add the hazelnut flour, whisk until creamy and pale, and gradually add 3 eggs and 1 yolk. Beat until smooth. Add 1 tablespoon of milk and 1 teaspoon of rum. Scrape down the sides of the bowl and beat for 2-3 minutes.

• Step4

  Sift 100 grams (3.5 oz) of flour and 1 teaspoon of baking powder into the dough and mix.

• Step5

  Place 550 grams (19.5 oz) of the dough in a greased and floured 24 cm (9.5 inch) in diameter cake pan; and spread evenly. Freeze until firm, about an hour. Preheat the oven to 170°C (340°F).

• Step6

  We have about half a cup of dough left. Add 100 grams of sifted flour, mix and transfer to a pastry bag fitted with a 1 cm star tip (#4 tip).

• Step7

  Spread 200-250 grams (7-9 oz) of raspberry jam over the frozen dough, leaving a ½ cm border all around.

• Step8

  Pipe a lattice pattern using the pastry bag.

• Step9

  Bake at 170°C (340°F) for 35- 40 minutes, test for doneness using a wooden skewer.

• Step10

  Remove from the oven and cool completely. To garnish the torte, mix equal amounts of apricot jam and warm water, and brush the surface of the Linzertorte.

• Step11

  Sprinkle the edge with slivered almonds, serve and enjoy. Please subscribe to keep up with the latest recipes, and visit our website for a classic black forest cake.