You can put yourself in the situation and imagine an Austrian granny in the Alps (or Oma as they are called in German) making this cake by hand to give to her family for Christmas. This is exactly how I see it, a beautiful little wooden house, a burning fireplace, hot coffee and a piece of this cake while you look out the window at the snowy landscape outside. Well, maybe you can’t have everything described, but the cake sure does! Because it’s super easy to prepare! And it has everything one expects for a Christmas treat: butter, a hint of dried fruit and the sweet taste of candied red fruit.
I think it’s the first time I’ve made a cake for Christmas. In this blog there is no shortage of cookies, some simpler dessert and a somewhat sophisticated cake for these dates. But a cake had not been made yet. And it was clear that it had to be this! When talking about Christmas cakes in German countries, the only possibility is that it is the Linzer Torte! If I’m not mistaken, its origin is Austrian. Just as Linzer cookies (I leave you my cookie recipe here) have become an iconic Christmas sweet internationally, I have not seen it happen like this with their older sister.
Basically the concept is the same as that of cookies, but larger and with minor modifications. But it is a shortcrust pastry with a lot of butter and a sweet berry filling. Typically, the crust of the Austrian Linzer Torte is made with almonds, flour, butter, sugar, and an egg and flavored with cinnamon and cloves. A lattice made with strips of dough finishes off the cake. Dust with icing sugar just before serving.
The traditional filling is made with currant or cranberry jam. But I actually used something very exotic. Some Brazilian friends gave me a package of candied Guava (Goiabada Cascäo in Brazilian). It had a nice passion red color, so I thought I’d use it as a filling for this cake and thus innovate a bit with the flavors and surprise more than one around here with a very fun German-Brazilian fusion. In the recipe I share the traditional filling, yes. Because unless you have friends as cool as mine or you’re from South America, I don’t think you’ll have access to that special Guava candy!
If you have tried this recipe, leave me a comment so I know if you liked it! You can also upload a photo to Instagram using the hashtag #caudesucre and tag @caudesucre so they can see it. I love reading and seeing your creations!!
Linzer Torte is a traditional Austrian tart with a deliciously crumbly butter and almond crust, filled with jam and covered with a pretty lattice. The combination of cinnamon, almond and jam will make your house smell amazing.
- 200g sugar
- 200g flour
- 250 g ground almonds
- 1 tsp cocoa powder
- 1 tsp ground cinnamon
- 1 packet of vanilla sugar
- 1 pinch of ground cloves
- 1 egg
- 2cl rum
- 250 g butter (cold)
- 300 g raspberry jam (alternatively any other berry jam)
- 1 egg yolk (to brush the cake)
- 1 Tbsp powder sugar (for dusting)
- Butter and breadcrumbs (for the pan)
Grease a 26 cm diameter springform tin with butter and sprinkle with breadcrumbs.
Mix the sugar, ground almonds, flour, cocoa powder, cinnamon, vanilla sugar and cloves.
Pour the dry ingredients onto a clean, flat surface and make a well in the middle.
Put the egg and rum in the hole you have made. Cut the butter into thin strips and spread over the mixture.
Quickly knead until a homogeneous mass is formed with all the ingredients integrated.
Let the dough rest in the fridge for 1 hour. Preheat oven to 180 degrees.
Roll out two thirds of the dough and use it to line the bottom of the removable mold and form a 3 cm high edge.
Roll out the remaining dough and cut into strips.
Cover the base of the dough with the jam. Place the strips of dough on top in the shape of a grid and paint the surface with the beaten egg yolk.
Bake the cake for about 45 minutes at 180 degrees or until you see that it is well golden on all sides.
Leave the tart in the pan on a wire rack to cool completely. When cold, you can unmold and sprinkle with icing sugar just before serving.
Classic recipe for a Linzer Tart based on Grandma's original recipe - simply unbeatable. The cake not only keeps well for 4-5 days but gets better every day!