...:::: THE ORIGINAL LINZER TORTE ::::...


The Linzer Torte is considered the oldest known cake in the world. Already in 1696 was first written down the recipe. Who gave her the name or invented it, will always remain a mystery. The oldest recipe comes from a 300 year-old cookbook. Butter, almonds, sugar, flour and fine spices you used at that time for the dough. Ingredients that still are the main parts today. Only Linzer pastry chefs may provide these cake with the title
"Original Linzer Torte".

My recipe for the "original Linzer Torte" for 24 cm Ø

     200 g of butter
     320 g cake flour (700)
     200 g powdered sugar
     400 g grated hazelnuts
     100 g sliced ​​almonds
     3 eggs
     1 lemon untreated (natur)
     1 P vanilla sugar
     1 tsp ground cinnamon
     1 tsp ground cloves
     2 tsp baking powder
     450 g red currant jam with fruits (not jelly)
  
Preparation

Stir Butter and Sugar to cream. Mix baking powder with the flour and knead it to the sugar. Then the hazelnuts and spices . Rub the shell of the lemon and mix also in the lemon juice.
Knead 2 eggs.
Put the dough in kitchen foil and give it an hour in the refrigerator. The best is overnight in the refrigerator.

Then the split the dough into quarters:
With three quarters of the dough roll out a 1.5 cm thick bottom, add to the spring form, press lightly with your hand.

From the remaining dough cut a piece and form a thin roll and place it all around the edge .

Put some Rum (2 soup spoons) in the red currant jam and stire it smooth. Take rather more than too little jam.

Roll from the remaining dough pencil-thin rolls and place them in a grid on the jam.
My tip : I always push the finished roll on a cutting board and let it slide down to the jam
where it belongs. So I do not break the rolls.

Stir 1 egg and spread the rolls. Sprinkle the border with the sliced ​​almonds.

Preheat the oven.
Baking with hot air: 5 minutes at 200 °.  Then turn to 160 ° and bake for another 40 minutes.
Baking with top and bottom heat:  190 ° about 45-50 minutes.

After cooling wrap the Linzer Torte in kitchen foil for at least 1 week on cool place (not in the refrigerator).
The Linzer Torte should not be consumed immediately after baking, because it gets the noble taste after a week or more. Good until 2 or 3 months.

From JENNY MAASS aka Mondfrau – Linz at the Danube River – Austria – Europe