Linzertorte

Name: Linzertorte
Prep time: 40 min
Cook time: 40 min
Total time: 120 min
Yield: 1
Cuisine: Switzerland
Ingredients: 180 g butter; 100 g granulated sugar; 40 g whole egg; 20 g egg yolk; 100 g ground almonds; 1 tsp lemon zest; 1.5 tsp cinnamon; 1 pinch of ground cloves; 300 g white flour; 500 g plums, fresh or frozen; 2 tbsp water; 25 g granulated sugar; 5 g pectin; 250 g granulated sugar; 20 g lemon juice

Winter Linzertorte with plum jam

The Linzertorte is undoubtedly one of the best-known and most popular cakes in Switzerland. Traditionally, this cake is filled with raspberry jam in Switzerland, but once again we couldn’t help but go against the grain and made our own plum jam to fill the Linzertorte. The result? A delicious, Christmassy treat that’s sure to put more than just a smile on your face and those of your loved ones. Be sure to give it a go and let us know what you think of this creation.

Key figures

Makes: one cake, 17 cm in diameter

Baking time: approx. 35–45 mins

Preparation time: 20 mins

Shelflife: one week

Dough

Butter	180 g
Granulated sugar	100 g
Whole egg	40 g
egg yolk	20 g
ground almonds	100 g
lemon zest	1 tsp
Cinnamon	1.5 tsp
ground cloves	1 pinch
plain flour	300 g

Plum jam

Plums, fresh or frozen	500 g
Water	2 tbsp
Granulated sugar (part 1)	25 g
Pectin	5 g
Granulated sugar (part 2)	250 g
Lemon juice	20 g

White flour, 1 kg

Ready-to-ship quantity: more than 20 pieces

CHF4.50

Mixing bowl stainless steel 2000 ml

Ready-to-ship quantity: 10

CHF31.90

Rolling pin set 6 pieces

Ready-to-ship quantity: more than 20 pieces

CHF12.90

Making plum jam

If you can’t find any fresh plums, you can easily use frozen plums for this recipe instead. The advantage of frozen plums is that they’re already stoned, so you save yourself a step.

Place the pitted plums in a large saucepan with water. Mix the sugar (part 1) with the pectin, add this mixture to the plums and bring everything to a simmer over a low heat.

As soon as the mixture starts to boil properly, you can add the second portion of sugar and let everything simmer until the plums are nice and soft and can be easily puréed. You can use a hand blender or your kitchen or juicer to purée them – the main thing is that you end up with a smooth purée.

Let the mixture thicken a little more, then add the lemon juice and bring the jam back to the boil briefly. After that, transfer the jam to a bowl and chill for at least 2 hours.

Pectin (yellow ribbon), 30 g

Ready-to-ship quantity: more than 20 pieces

CHF6.50

Mixing bowl stainless steel 2000 ml

Ready-to-ship quantity: 10

CHF31.90

Rolling pin set 6 pieces

Ready-to-ship quantity: more than 20 pieces

CHF12.90

Making the dough

Cream the butter and sugar together until light and fluffy, then slowly add the whole egg (beaten) and the egg yolks a little at a time.

Now add the remaining ingredients, knead everything together to form a dough, wrap it in cling film and chill it for at least 30 minutes.

Finishing the Linzertorte

To finish the Linzertorte, you’ll also need rolling pins, a pastry cutter, a lattice cutter and a 17 cm diameter cake ring, a little flour and fat, and one beaten whole egg.

Preheat your oven to 180 ºC (fan).

Grease a 17 cm perforated cake ring with butter or another fat, dust it with a little flour and place it on a baking tray lined with baking paper.

Take the pastry out of the fridge and roll it out to a thickness of 1 cm using rolling pins, then cut it out using a 20 cm cake ring.

Place the cut-out pastry into the prepared cake ring and press the base and sides down firmly. Now prick the base lightly with a fork.

Now, using a piping bag, fill the lined tin with the cooled jam, stopping about 0.5 cm below the rim.

Brush the top of the cake with a little egg or water. Now roll out the remaining pastry to a thickness of 5 mm using the rolling pins and cut it out using a 20 cm cake ring.

Sprinkle a little flour onto the Linzer lattice cutter, place the pastry on top and roll over it with a rolling pin until the holes are cut out and the pastry is stuck to the cutter.

Now turn the lattice over and place the pastry on top of your cake as a lid. Remove the lattice by simply lifting it upwards and trim away the excess pastry with a sharp knife.

Finally, brush the lattice twice with a little egg wash and then bake the cake in a preheated oven for 35–45 minutes.