Flow rate
Sweets
Duration
75 minutes
Difficulty
Medium difficulty
Ingredients
- 300 g of toasted and peeled hazelnuts
- 300 g of 00 flour
- ½ sachet of baking powder
- 200 g of sugar
- 1 ½ teaspoon ground cinnamon
- 1 pinch of ground cloves
- ½ lemon
- 3 eggs (1 whole + 2 yolks)
- 300 g Occelli® butter
- 400 g of blackcurrant jam
- Milk to taste
- 40 g flaked almonds
Preparation
A typical Austrian dessert (from the city of Linz), the Linzer torte is a delicious tart with a base made with hazelnut flour and a filling of blackcurrant jam.
This is a well-balanced cake: the slightly acidic taste of the currant perfectly balances the sweet and cinnamon-scented taste of the shortcrust pastry.
The traditional recipe (this cake has very ancient origins) called for spreading a layer of wafer wafers between the base and the jam, but several recipes tend to avoid this step (like the one proposed below).
A tip: prepare the cake at least one day before you want to eat it: by resting, the flavors concentrate and the tart becomes even more exquisite!
Procedure
First, finely chop the hazelnuts so that they are completely reduced to a powder.
On the work surface, mix the hazelnut flour obtained with the 00 flour: also add the yeast, sugar, cinnamon and cloves. Arrange everything in a fountain shape.
Grate the zest of half a lemon and squeeze (filter) the juice right into the center of the fountain. Also add, always in the center hole, 1 whole egg and 1 yolk.
At this point, cut the Occelli® butter into cubes and place it around the flour, starting to knead everything together: starting from the butter and flour, gradually collect all the ingredients, trying to be energetic and quick.
Cover the resulting dough with cling film and let it rest in the refrigerator for at least an hour.
After the hour of rest, line a cake pan with baking paper, take the shortcrust pastry out of the fridge and cut 1/3 of it, keeping it aside. With the remaining 2/3, line the cake pan well, both on the bottom and on the edges.
Place the currant jam on the dough, distributing it and leveling it well with a spoon.
Now with the shortcrust pastry set aside, make lots of rolls (as narrow as a pencil, more or less), which you will place on top of the jam, crossing them to form the classic lattice of a tart: only that the Linzer Torte one must be thicker than normal. Beat an egg yolk with a little milk and brush it on the edge and a little on the lattice too. Then cover with the almond flakes, placing them especially in the spaces between the rolls, where there is the jam.
Bake the Linzer Torte in a preheated oven at 170°C for about 45 minutes. Wait for it to cool before enjoying it.
