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Whole Linzer Torte with lattice top and raspberry jam, displayed on a cake stand and dusted with icing sugar

Linzer Torte

This classic Austrian Linzer Torte features a tender hazelnut pastry, a vibrant layer of raspberry or redcurrant jam, and a crisp golden lattice top. The nut-rich dough is softly spiced with cinnamon, clove, lemon zest, and vanilla, creating a warm, fragrant tart that’s perfect for celebrations, Christmas baking, or afternoon tea. With simple ingredients and step-by-step instructions, this recipe delivers a beautiful, rustic dessert that keeps well, slices cleanly, and tastes even better the next day.
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Prep Time 1 hour
Cook Time 22 minutes
resting 1 minute
Total Time 1 hour 23 minutes
Servings: 8 people
Course: Dessert
Cuisine: Baking
Ingredients Equipment Method Video Notes

Ingredients
  

  • 285 g Castor sugar
  • 285 g Unsalted Butter (Note 1.)
  • 114 g Whole eggs 70g
  • Pinch salt
  • 285 g Hazelnut meal
  • 86 g Sweet cake crumb preferably chocolate or nut (this just any left over cake you may have )
  • 400 g Plain Flour
  • 3 g Cinnamon ground
  • 2 g Cloves ground
  • 5.5 g Bicarbonate of Soda sift before adding to dry blend
  • 1/2 Lemon zest
  • 2 g Vanilla paste
Filling
  • 450 g Rasplum jam any smooth jam
Baking
  • 1 whole egg (egg wash)
Dusting
  • 200 g Icing sugar

Equipment

  • 1 ring 20cm low if possible
  • 1 baking tray
  • 1 Stand Mixer with a flat paddle
  • 1 pastry brush
  • 1 pastry scraper
  • 1 Rolling Pin
  • 1 citrus zester
  • 1 small knife
  • 1 Spoon
  • 1 fork
  • 1 Sieve
  • 3 bowls
  • 1 Oven
  • 1 refrigerator

Method
 

  1. Set the oven 180 °C
Dough /Pastry
  1. Cut the butter into squares. (it should be room temperature but still firm )
  2. Lightly cream the sugar and butter with a flat beater
  3. Add in the eggs in 1/3 portions and lightly mix through
  4. Drop in the lemon zest and vanilla and mix lightly
  5. In a Separate bowl blend the hazelnut meal, sweet crumb (ensure this is finely ground ),flour, cinnamon, cloves,and sifted Bicarbonate of Soda
  6. Add in the dry ingredient and blend with the egg mixture
  7. Mix on a low speed to combine until it comes together (don't over mix at this stage )
  8. Take out of the Mixer and block out on the bench (form square )
  9. Cover and refrigerate for 30 minutes
Making the torte
  1. Roll out on the bench to 4 mm thick dusting lightly with flour
  2. Line the baking tray with baking paper and place a cake ring over the top
  3. Cut a disc to fit the oiled ring and place at the bottom of the ring to form the base of the cake
  4. Roll a thin sausage of dough and place around the inside of the cake ring
  5. Press the sausage with a fork to form a rim for the jam
  6. Mix the jam to ensure there are no lumps and spread over the base of the cake around 2/3mm thick
  7. Roll out the remaining pastry to 3 mm thick. we are aiming for a rectangle piece.
  8. Cut long strips 3mm wide and lattice them on a board to place on the jam in one piece.
  9. if it is too soft freeze for 30 minutes to manage the lattice work
  10. Once you have the lattice in place ,Using a fork press down around the outer rim.
  11. You can also roll another thin sausage to place on the outside of the lattice if you prefer a thicker rim and then press down with a fork.
Egg wash ready to bake
  1. Using a fork mix an egg in a bowl and mix with a little water
  2. Sparingly brush the lattice with the egg wash (too much will burn the pastry)
  3. Trim any pastry to neaten the top
Baking and Cooling
  1. Pop in the oven and Bake for 20-25 minutes just until the pastry is golden
  2. Don't let the jam boil over the pastry
  3. Cool slightly then place on a cooling wire and remove the tin (pass a knife carefully around the rim to loosen before removing
  4. Dust with icing sugar
  5. Slice as desired

Video

Notes

Note 1-
Cut butter  into small cubes and leave out the night to soften if possible or microwave 10 seconds at a time until finger soft (do not melt)