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Linz tart with walnuts and redcurrant jam (traditional method & Thermomix)

Prep Time 25 - 30 min mins
Cook Time 35 - 40 min mins
Total Time 1 hour
Racing: ,
Difficulty: intermediate
Servings: 10
Description

Linzer Torte, a speciality of the Austrian city of Linz, is one of the oldest known cake recipes in Europe. The oldest manuscript version of this recipe dates back to 1653 and was found in the magnificent Benedictine abbey of Admont in Austria. Traditionally made with flour, walnuts or hazelnuts, powdered black pudding, eggs, spices and a squeeze of lemon, this tart is filled with redcurrant jam and covered with a typical pastry bag decoration. Unlike many other cakes, Linzer Torte gains in flavour if it is left to rest for a few days before serving. It can easily be stored for up to two weeks, well wrapped, in a cool place (but not in the fridge).

Ingredients
  • Ingredients for a 22 cm mould
  • 143 g soft butter
  • 143 g icing sugar
  • 6 g ground cinnamon
  • 1 bag vanilla sugar (or to taste)
  • Zest grated from a lemon (unprocessed)
  • 1 pinch of salt
  • 2 whole eggs
  • 1 egg yolk
  • 143 g ground walnuts or hazelnuts
  • 215 g boudoir powder
  • 71 g of flour
  • 220 g redcurrant jam or jelly
  • For the garnish
  • 35 g slivered almonds
  • Icing sugar for dusting
Instructions
  1. 1

    Traditional method

  2. 2
    1. Prepare the tin: grease a 22 cm diameter tart tin.
  3. 3
    2. Prepare the dough:
  4. 4
    Beat the butter with the icing sugar, cinnamon, vanilla, lemon zest and salt.
  5. 5
    Add the eggs one at a time, then the egg yolk. Beat until the mixture is light and fluffy.
  6. 6
    Add the walnuts (or hazelnuts), the powdered boudoirs and the flour.
  7. 7
    3. Assembly:
  8. 8
    Fill a smooth piping bag with half of the mixture.
  9. 9
    Arrange it in a spiral or in an even layer at the bottom of the mould.
  10. 10
    Spread the jam gently, leaving a 2 cm border.
  11. 11
    Place the remaining dough in a piping bag fitted with a star nozzle and pipe concentric circles or a lattice pattern. Sprinkle with flaked almonds.
  12. 12
    4. Cooking :
  13. 13
    Bake at 160°C, static heat (no fan!) until the pastry is golden brown – about 60 minutes depending on your oven.
  14. 14
    5. Finish :
  15. 15
    Leave to cool and sprinkle lightly with icing sugar.
  16. 16
    ________________________________________
  17. 17

    Tip

  18. 18
    This tart is perfect for making in advance. Wrapped in greaseproof paper or a cake tin, it gains in flavour over time and can be kept for up to two weeks.
  19. 19

    Thermomix method

  20. 20
    1. Preparation of dry ingredients
  21. 21
    • Place 215 g of sponge fingers in the bowl:
  22. 22
    10–15 seconds / speed 10
  23. 23
    Stop if necessary to fold down towards the bottom.
  24. 24
    Transfer.
  25. 25
    • Place 143 g of walnuts or hazelnuts in the bowl:
  26. 26
    6 seconds / speed 8
  27. 27
    Transfer as well.
  28. 28
    2. Prepare the dough
  29. 29
    Place in the bowl:
  30. 30
    • 143 g softened butter
  31. 31
    • 143 g icing sugar
  32. 32
    • 6 g cinnamon
  33. 33
    • 1 sachet of vanilla sugar
  34. 34
    • lemon zest
  35. 35
    • 1 pinch of salt
  36. 36
    → 30 seconds / speed 4 (creamy mixture)
  37. 37
    Add:
  38. 38
    • 2 eggs
  39. 39
    • 1 egg yolk
  40. 40
    → 20 sec / speed 4
  41. 41
    Then add:
  42. 42
    • biscuit powder
  43. 43
    • ground walnuts/hazelnuts
  44. 44
    • 71 g flour
  45. 45
    → 15 seconds / speed 4 / reverse direction, helping with the spatula if necessary.
  46. 46
    The dough should be soft and easy to pipe.
  47. 47
    3. Assembly (identical to the conventional method)
  48. 48
    • Place half of the batter in a piping bag fitted with a smooth nozzle and pipe it into the bottom of the mould.
  49. 49
    • Spread the jelly, leaving a border.
  50. 50
    • Place the remaining dough in a piping bag fitted with a star nozzle and pipe a decorative pattern (circles or a lattice).
  51. 51
    • Sprinkle with flaked almonds.
  52. 52
    4. Cooking
  53. 53
    → 160 °C static heat, 60 min.
  54. 54
    5. Finishing touches
  55. 55
    Leave to cool, remove from the tin and dust with icing sugar.
Read it online: https://auxdelicesdecaroline.com/en/recipe/gateau-de-linz-autrichien/