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 bring more than just a smile to the face of you and your loved ones. Be sure to try it out and let us know what you think of this creation.
20 min.
35-45 min.
500 g plums, fresh or frozen
2 tbsp water
25 g granulated sugar (part 1)
5 g pectin
250 g granulated sugar (part 2)
20 g lemon juice
If you can't find any fresh plums, you can also use frozen plums for this recipe. The advantage of frozen plums is that they are already pitted, which saves you one step.
Put 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 a simmer on low heat.
As soon as the mixture really starts to boil, 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 blender or juice blender to puree the mixture, as long as it is a fine puree.
Let the mixture thicken a little more, then add the lemon juice and bring the jam to the boil again.
Then pour the jam into a bowl and refrigerate for at least 2 hours.
180 g butter
100 g granulated sugar
40 g whole egg
20 g egg yolk
100 g almonds, ground
1 tsp lemon zest
1.5 tsp cinnamon
1 pinch clove powder
300 g white flour
Cream the butter and sugar together and then slowly add the whole egg (beaten) and the egg yolk a little at a time.
Now add the remaining ingredients, knead everything together into a dough, wrap it in cling film and chill it for at least 30 minutes.
Rolling pin
Rolling pin
Some flour and fat
Perforated cake ring 17 Ø cm
Lattice puncher
Whisked whole egg
Preheat your oven to 180 ºC convection 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.
1. Place the cut out dough in the prepared cake ring and press the base and sides down well. Now poke the base lightly with a fork.
Now you can fill the cooled jam into the lined tin to about 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 rest of the pastry to a thickness of 5 mm using the rolling pins and also cut it out with a 20 cm cake ring.
2. Put some flour on the lined pastry cutter, place the pastry on it and roll over it with a rolling pin until the holes are punched out and the pastry is stuck on the cutter.
3. Now turn the lattice over and use the pastry as a lid on your cake.
Remove the lattice by simply lifting it upwards and cut away the overhanging pastry with a smooth knife.
Finally, brush the lattice twice with egg and bake in a preheated oven for 35-45 minutes.
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