Which is why I’ve been so confused about Linzer Torte
See, according to the definitions I’ve advanced below, a Linzer torte — at least as I know it — is a tart. But if what Gerhard from Austria is telling me is true, that true Linzer tortes have a cake base, then the definition fits. I need to find a recipe for one of those. The one Mr. G sent me is in German, and my German, she iz no so good.
Hi, Joe – I have a good friend who’s German. If you want to email me the recipe, I can probably get you a translation.
Thank you, Nicole! Gerhard sent me a translated recipe overnight, so I think I’m in good shape. But I’ll let you know!
Cheers,
– Joe
A German major here at your disposal, should you need any help!
Thank you, Adam! So far I’m muddling through — but I may yet need you! Cheers and thanks for being available!
– Joe
Hi,
Could you post or just email me the recipe Gerhard sent you, could try to help you translating it. Although i’m interested in this, ’cause every recipe I know is a shortcrust-based(enriched with almonds/nuts and flavoured with clove and cinnamon) “pie”(?!?) filled with red currant or raspberryjam.
Thanks, Nik! I appreciate the help! The page Gerhard (Tom) sent me is down below under the “What is Linzer torte?” post. I’ve since found one or two recipes…I’m evaluating them now. More in this subject today, since I’m beginning to understand why batter-type Linzer tortes aren’t made very often anymore. Thank you again for your willingness to help me!
– Joe
okay, already found a german recipe -> http://fred.zimmer.name/vap/4/Db/p34/i820/linzertorte_aus_sandmasse_nach_lehrbuch_der_konditorei.html
300g softened butter
150g powdered sugar
125g eggs
350g flour
200g roasted & grounded hazlenuts
250g red currant jam
powedered cinnamon & gloves + lemoncest for flavouring (amount isn’t mentioned ;( )
15g almond leafs
wafer paper (???)
Just mix all ingredients except the jam, almond leafs and wafer paper in a bowl. spread 1/2 – 2/3 of the mass into a baking pan, put wafer papers on it. spread the jam on it, but spare out 1cm on the edge. use a piping bag to dress the rest oft he mass in a grid. brush with eggwash and sprinkle the almond leafs on it. bake @160°C with air circulation for about 30-35 minutes.
it’s also mentioned to let the torte rest for some days wrapped in foil before eating.
Very interesting, Nik. Thank you. I’ll comment on the wafter part today, since it’s the key to the whole conundrum.
– Joe
Here’s a translation (thx google):
Linzer Torte-Recipe (from Ludwig Mann)
Ingredients for one cake, diameter 24 cm
300g butter
150 g icing sugar
10 g vanilla sugar
3 g cinnamon
2 g of cloves
3 g of lemon peel
1 g of salt
100 g whole egg (2 eggs)
40g egg yolks (2 yolks)
330 g flour, wheat flour type 700
220g hazelnuts, roasted & grated, can also be brown almonds
1 Backoblate (wafer)
270 g red currant jam (blackcurrant jam)
10 g sliced ??almonds white
preparation:
Beat butter, icing sugar, spices and salt until foamy.
Add eggs and yolks gradually . Fold in Hazelnuts with the flour.
Pipe two-thirds of mixture in a cake-form.
Coat wafer with red currant jam. While leaving a 3 mm wide gap at the edge of the wafer. Then place the wafer on Linzer batter in the cake form. For the rest of the batter use a star tip and pipe grid and the edge of the pie on top of the red currant jam, brush with egg and sprinkle with almonds.
45-55 min at 180 ° C bake.
Comment: Not a lot of people I know use the oblatte/wafer-technique, but instead simply also pipe the red currant-jam on top of the batter and then finish of with the last 1/3 of the batter – piped as a grid/edge. Personally I’d stirr the red currant to make it more liquid and spoon it on top of the batter and then pipe the final grid/edge… since I’m easy 😉
I have been looking up Linzertorte in my book of Austrian recipes (http://www.amazon.com/Austrian-Cooking-Baking-Gretel-Beer/dp/0486232204, quite inexpensive, worth getting), and it has both types. The cakier one has a different name – Ge-somethingorother Linzertorte. The woman who wrote the book said she had put just two of the many variants in, she said there is also a white linzertorte (with no nuts) and several others. Also that there is supposed to be an “original” somewhere in Linz, but that it was generally accepted to be inferior to all the others.
Fascinating. I’m sure like just about everything these days, Linzer Torte has more versions than I’ve had hot dinners. Gerhard has shamed me into the cake style, but it seems to make some real sense to me. The word “torte” says “cake” to me. Short crust seems like a second-best option…which is not to say I won’t make it anyway!
Thanks!
– Joe