Dressierte Linzertorte mit Powidl und Pekannüssen, mit Staubzucker

Piped Linzer Torte with cranberry

For a 28 cm (11 in) springform pan · 12 pieces

The Linzer Torte is said to be one of the oldest cakes in the world – and in Austria it is a classic at Christmas time and beyond. I make it as a piped Linzer Torte: the soft Linzer batter is piped with a piping bag – base, lattice and rim. Instead of hazelnuts I use Mexican pecans, and it is filled with my homemade cranberry jam.

Dressierte Linzertorte mit Cranberry und Pekannüssen in der Springform

Ingredients

Linzer batter

  • 285 g butter, at room temperature
  • 85 g granulated sugar
  • 85 g brown sugar
  • Zest of approx. ½ organic lemon
  • Seeds scraped from 1 vanilla pod
  • 1 generous pinch of salt
  • 3.5 g cinnamon
  • 4 eggs
  • 190 g pecans, ground
  • 170 g breadcrumbs
  • 225 g wheat flour
  • 125 ml milk (½ cup)

Filling and decoration

  • 250 g cranberry jam, homemade
  • Flaked almonds as desired (optional)
  • A little powdered sugar for dusting (optional)

Method

  1. Creaming: Beat the butter, granulated sugar, brown sugar, lemon zest, vanilla, salt and cinnamon in a stand mixer for several minutes until creamy.
  2. Eggs and pecans: Beat in the eggs one at a time. Then add the ground pecans and mix well.
  3. Dry ingredients and milk: Gradually fold in the breadcrumbs and flour. Finally stir in the milk so the batter is easy to pipe. Only mix until the batter is smooth.
  4. Prepare the pan: Line the base of the springform pan with baking paper, and the side as well if needed.
  5. Pipe the base: Fill the batter into a piping bag with a star tip and pipe about one third of it in a spiral to cover the base.
  6. Spread the jam: Stir the cranberry jam until smooth and spread it evenly over the base. Leave a border of about 2 cm all around.
  7. Lattice and border: Pipe a Linzer lattice over the jam with the remaining batter, fill in the rim and sprinkle with flaked almonds if you like.
  8. Baking: Bake in the preheated oven at 200 °C (390 °F) top/bottom heat on the middle rack for about 35–40 minutes. Keep an eye on the browning. Let cool completely in the pan before removing.

Sabine's Tip

The Linzer Torte needs patience: ideally let it rest, well wrapped, for 1–2 days – then it becomes tender and the flavors come together. Dust with powdered sugar just before serving.

New from me: a round tart version (Ø 28 cm) with my homemade apricot jam and cranberries.

← Back to Sabines Bakeaway – all recipes, prices and ordering