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Linzertorte

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Winter Linzertorte with plum jam

Linzertorte is probably one of the best known and most popular pastries in Switzerland. Traditionally, this pastry is filled with raspberry jam in Switzerland, but once again we couldn't help but swim against the tide and made our own plum jam and filled the Linzertorte with it. What was the result? A delicious, Christmassy treat that will put more than just a smile on the faces of you and your loved ones. Give it a try and let us know what you think of this creation.

Most important key data

Quantity: one 17 cm Ø cake

Baking time: approx. 35-45 min.

Preparation time: 20 min.

Shelf life: one week

Dough

Butter180 g
Granulated sugar100 g
Whole egg40 g
Egg yolk20 g
Almonds, ground100 g
Lemon zest1 TSP
Cinnamon1.5 TSP
Clove powder1 pinch of
White flour300 g

Plum jam

Plums, fresh or frozen500 g
Water2 TBSP
Granulated sugar (part 1) 25 g
Pectin5 g
Granulated sugar (part 2)250 g
Lemon juice20 g

Making plum jam

If you can't find any fresh plums, you can easily use frozen plums for this recipe. The advantage of frozen plums is that they are already pitted, which saves you a step.

Place the pitted plums in a large pan with water. Mix the sugar (part 1) with the pectin, add this mixture to the plums and bring everything to the boil over a low heat.

As soon as the mixture starts to boil properly, you can add the second part of the sugar and let everything boil down until the plums are nice and soft and can be easily pureed. You can use a hand blender or your kitchen or juice blender to puree the plums, as long as it is a fine puree.

Allow the mixture to thicken a little more, then add the lemon juice and bring the jam to the boil again briefly. Then transfer the jam to a bowl and refrigerate for at least 2 hours.

Dough production

Beat the butter and sugar together until fluffy and then slowly add the whole egg (whisked whole) and the egg yolk bit by bit.

Now add the remaining ingredients, knead everything together to form a dough, wrap it in cling film and chill it for at least 30 minutes.

Completion of the Linzertorte

To finish the Linzertorte, you will need rolling pins, a rolling pin, a lattice cutter and a cake ring Ø 17 cm, some flour and fat and a beaten whole egg.

Preheat your oven to 180 ºC fan oven.

Grease a 17 cm perforated cake ring with butter or other fat, dust it with a little flour and place it on a baking tray lined with baking paper.

Take the dough out of the fridge and roll it out to a thickness of 1 cm using rolling pins and then cut it out using a 20 cm cake ring.

Place the cut out pastry in the prepared cake ring and press the base and sides down firmly. Now prick the base lightly with a fork.

Now you can fill the cooled jam into the lined tin up to approx. 0.5 cm below the edge using a piping bag.

Brush the top of the cake with a little egg or water. Now roll out the remaining pastry to a thickness of 5 mm using the rolling pins and cut it out using a 20 cm cake ring.

Pour some flour onto the Linzer lattice cutter, place the dough on top and roll over it with a rolling pin until the holes are cut out and the dough is stuck on the cutter.

Now turn the lattice and place the dough on top of your cake as a lid. Remove the lattice by simply lifting it upwards and cut away the excess dough with a smooth knife.

Finally, brush the lattice twice with a little egg and then bake the tart in the preheated oven for 35-45 minutes.

Storage & shelf life

You should enjoy this pastry within a week!

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Nutrition declaration per 100 g

Energy value in kJ: 1308 kJ | Energy value in kcal: 313 kcal | Fat: 14 g, of which saturates: 6 g | Carbohydrates: 42 g, of which sugars: 27 g | Protein: 4 g | Salt: 0.01 g

 
Posted in: Seasonal recipe ideas, Sweet recipes, Cakes and pastries, Winter & Christmas, Cakes and cupcakes

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