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🍰 Classic Linzer Torte

485 kcal · 30 min · 4 servings

Ingredients

• 200 g flour
• 200 g butter
• 100 g powdered sugar
• 100 g ground hazelnuts
• 1 egg
• 0.25 tsp ground cloves
• 0.5 tsp ground cinnamon
• 1 tsp grated lemon zest
• 1 tbsp lemon juice
• 1 cake wafer (round)
• 400 g red currant jam
• 1 egg yolk
• powdered sugar (for dusting)

Instructions

1. 1. Mix the flour with the butter.
2. 2. Work the mixture with all other ingredients into a smooth shortcrust dough.
3. 3. Wrap the dough in cling film.
4. 4. Chill the dough in the refrigerator for one hour.
5. 5. Press two-thirds of the dough into the springform pan.
6. 6. Place the wafer on the dough base.
7. 7. Spread the wafer generously with redcurrant jam.
8. 8. Leave a one-centimeter border free towards the edge of the dough.
9. 9. Set aside the remaining dough.
10. 10. Roll out two-thirds of this remaining dough.
11. 11. Cut the rolled-out dough into one-centimeter wide strips.
12. 12. Place the strips in a lattice pattern over the jam.
13. 13. Shape the final third of the dough into a roll.
14. 14. Place the dough roll around the outer edge of the torte.
15. 15. Press the roll firmly into place.
16. 16. Whisk the egg yolk with a splash of water.
17. 17. Brush the dough with the egg yolk and water mixture.
18. 18. Preheat the oven to 175 degrees.
19. 19. Place the torte in the center of the preheated oven.
20. 20. Bake the torte for 50 minutes.
21. 21. Let the torte cool down completely.
22. 22. Dust the dough strips with powdered sugar before serving.

Nutrition per serving

• kcal: 485
• Protein: 5 g · Fett/Fat: 29 g · Carbs: 52 g