The original Linzer Torte belongs to Austrian cuisine just as much as the Giant Ferris Wheel and the Blue Danube Waltz belong to Vienna. The moist cake consists of a shortcrust pastry, the so-called Linzer dough, and a filling of redcurrant jam. On top is a lattice of dough, which gives the Linzer Torte its characteristic appearance. A special feature distinguishes this pastry. The recipe for the Linzer Torte was first written down as early as the 17th century, making it the oldest known cake recipe in the world. In 1653, Countess Anna Margarita Sagramosa immortalized the individual ingredients in her cookbook "Buech von allerley Eingemachten Sachen, also Zuggerwerckh, Gewürtz, Khütten und sonsten allerhandt Obst wie auch andere guett und nützlich Ding etc." and thus passed it on to posterity. Cakes with a similar appearance were already known in the Roman Empire, but it is said that a Viennese confectioner named Linzer invented the cake. However, it is much more likely that it is actually the city of Linz that gave its name to the famous dessert.Linzer TorteIt starts in Linz – The history of the Linzer Torte
He didn't invent the Linzer Torte, but he ensured its spread all over the world. We are talking about Johann Konrad Vogel (1796–1883), who married the Linzer confectioner's widow Katherina Kreß and became famous for the mass production of the popular Linzer Torte. Linzer emigrants even brought the cake with the distinctive lattice and the sweet-and-sour jam to America, specifically to Milwaukee, Wisconsin. And the whole world is enthusiastic today about the Linzer Torte, which is best eaten two days after it is made. That is when the shortcrust pastry has set well and is moist, and with a little powdered sugar, a piece of this pastry is a real treat for young and old.
Family recipe for a Linzer Torte grandmother-style
A family recipe from Linz makes preparing and baking the Linzer Torte a real breeze, although making the shortcrust pastry requires a little routine. The following ingredients are needed for a cake with a diameter of 26 cm:
300 g fine flour
Photo by Sabine, meinhaushalt.at
Read also: Recipe for a curd cheese cake with a lattice
