Linzer Torte – Classic Viennese Coffee Cake
This traditional Viennese dessert has slightly sweet, buttery crust whose roasted flavor comes from hazelnuts and has a texture more like cake than pastry, making it excellent both after dinner or as a tea cake. It’s also a perfect make-ahead dessert because it freezes and defrosts perfectly.
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What you need:
- For the dough:
- 1 ½ cups all-purpose flour
- 1 cup (about 5 oz) ground hazelnuts
- ¾ cup sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 1 teaspoon baking powder
- 6 oz (12 Tbs) Lurpak® Butter
- 1 egg
- 1 egg yolk
- For the Finishing:
- 2 ⅓ cups raspberry or blueberry preserves
- 1 egg white, lightly beaten
- ¼ cup (about 1 oz) sliced blanched almonds
- Confectioners' sugar
- Tools:
- One 9-inch spring-form baking pan, buttered
What to do:
- Combine all dry ingredients in medium bowl. Rub in butter until mixture becomes a coarse crumb. Beat egg and yolk together with a fork and then stir into dough. The dough will be smooth, but still soft.
- Spread half the dough over the bottom of the spring-form pan. Spread raspberry or blueberry preserves over dough, leaving a 1-inch border of pastry all around.
- Transfer remaining dough to a pastry bag fitted with a 3/4-inch plain tube and pipe a diagonal lattice over preserves layer. Pipe a border of large dots around outer edge. Brush tart with egg white and sprinkle with sliced almonds.
- Bake until golden brown, about 40 minutes.
- Cool in pan before removing tart. Dust with confectioners’ sugar.
An 8-oz package of Lurpak®® Butter = 1 cup (16 Tbs) or 2 sticks
SERVING: About 16 servings.
