Linzer cake is a classic nut tart with a warmly spiced butter pastry and a generous layer of thick forest berry jam. The aromas of cinnamon and clove, the crisp lattice on top and the rich berry filling make it especially fitting for the cooler season. Follow the simple steps, including the essential chilling time, and the cake will keep its sharp shape while staying crumbly, not dry.
Ingredients
- 1 1/8 cups | 250 g unsalted butter, softened
- 1 2/3 cups | 200 g all-purpose flour
- 2 1/2 cups | 250 g ground hazelnuts
- 1 large egg | 1 egg (M)
- 2 tbsp | 10 g cocoa powder
- 7 tbsp | 50 g cornstarch or potato starch
- 1 tsp | 1 tsp ground cinnamon
- 1 tsp | 1 tsp ground cloves
- 1 jar forest berry jam, seedless, lightly warmed
Step-by-Step Recipe
- Make the dough. In a bowl, combine the softened butter and egg. Add the flour, ground hazelnuts, starch, cocoa, cinnamon and cloves. Quickly mix into a soft, smooth dough, shape into a flat disc, wrap tightly and chill for at least 3 hours.
- Roll out the base. On a sheet of parchment, roll out most of the dough and cut out a circle to fit the pan (a 9- to 10-inch | 22-24 cm springform pan works well). Transfer to the pan with the parchment, then gently press it in with your fingers, forming a rim about 3/8 inch | 1 cm high.
- Add the filling. Spread the lightly warmed jam over the base, smooth the surface and place the pan in a cool spot.
- Prepare the lattice. Roll out the remaining dough on parchment and cut into even strips. Transfer the strips, still on the parchment, to the refrigerator for at least 15 minutes.
- Assemble the cake. Arrange the chilled strips in your desired lattice pattern and finish the edge neatly. Chill the cake for another 30 minutes to help it keep its shape during baking.
- Bake. Preheat the oven to 350°F | 180°C, conventional setting. Bake for 35 minutes, until golden brown. Let cool completely in the pan, then remove carefully.
📹 Watch the video recipe in our Telegram channel: @alwaysyummy
📹 Watch video recipe in our Telegram channel
Tips and Variations
- You can replace the hazelnuts: almonds or a mix of almonds and hazelnuts will give a softer flavor.
- Choose a thick jam: raspberry, blackcurrant, blackberry or lingonberry all work well. Seedless jam keeps the lattice neat.
- Chilling is essential: three rounds of cold keep the edges and lattice from spreading.
- If the dough crumbles, let it rest at room temperature for 5 to 7 minutes and roll it between two sheets of parchment.
- Pan size: in a 9- to 10-inch | 22-24 cm springform pan, the cake bakes to an ideal height; if your pan is smaller, make the rim slightly lower.
Serving and Storage
- Serve at room temperature; the flavor develops especially well the next day.
- Store tightly covered at room temperature for up to 3 to 4 days or in the refrigerator for up to a week. Freeze in portions for up to 2 months.
Nutritional Value
| Per 1 serving (of 10) | Amount |
|---|---|
| Calories | ≈ 510 kcal |
| Protein | ≈ 7 g |
| Fat | ≈ 36 g |
| Carbohydrates | ≈ 40 g |
| Fiber | ≈ 4 g |
| Sodium | ≈ 80 mg |
FAQ
Can I replace hazelnuts with almonds?
Yes, almond flour or ground almonds work well. The flavor will be a little softer, with a light marzipan note.
Which jam is best to use?
A thick jam with a bright tang: raspberry, blackcurrant, blackberry or lingonberry. It is important that there are no large pieces, so the lattice stays even.
Why chill the dough for so long?
Chilling stabilizes the butter and gluten, so the dough stays pliable, does not spread in the oven and holds the shape of the rim and lattice.