Ingredients
Strawberry Filling
- 1 lb (450 g) strawberries, about 2 ¾ cups chopped
- 3 tablespoons (40 g) granulated white sugar
- 1 tablespoon lime juice (or lemon juice)
- 2 tablespoons water
Linzer Torte Dough
- 1 stick (110 g) unsalted butter, softened
- 1 shy cup (200 g) granulated sugar
- 3 large eggs
- 1/4 teaspoon ground cinnamon
- Pinch of clove powder
- 1/2 teaspoon vanilla extract or 1 teaspoon vanilla sugar (optional)
- 100 g hazelnut meal (can substitute walnut or almond meal)
- 1/4 cup (60 ml) milk
- 1 1/2 cups (200 g) all-purpose flour
- 1 1/2 teaspoons baking powder
- Powdered sugar for dusting
Instructions
- Prepare the strawberry filling: Hull, wash, and chop the strawberries into cubes no larger than ½-inch (1 cm). Heat strawberries, sugar, lime juice, and water in a saucepan and let them simmer, stirring often, for 12-15 minutes or until the strawberry sauce has reduced to about 1 cup (240 ml). Transfer the filling to a bowl and allow it to cool completely.
- Prepare the torte pan and preheat the oven: Line the bottom and sides of a 10-inch (26 cm) springform or round cake pan with parchment paper. Preheat your oven to 375°F (190°C).
- Make the dough batter: Beat softened butter and sugar with a hand mixer or stand mixer until creamy, about 3 minutes. Add eggs one at a time, mixing for 20 seconds after each addition. Then add ground cinnamon, clove powder, and vanilla extract or sugar, mixing until combined.
- Add milk and nuts: Incorporate milk and hazelnut meal into the batter and mix thoroughly until well combined.
- Incorporate dry ingredients: Mix the all-purpose flour and baking powder together, then add to the batter. Mix just until combined, about 10-15 seconds, being careful not to overmix.
- Assemble the torte: Spread about two-thirds of the batter evenly along the bottom of the prepared pan. Evenly spread the cooled strawberry sauce on top, reserving 1 tablespoon for later use. Transfer the remaining batter to a piping bag or freezer bag with a small hole to create a lattice.
- Create the lattice top: Pipe a thin border around the outer edge of the torte, then pipe a delicate lattice pattern over the strawberry filling with thin stripes, as the batter will spread during baking.
- Bake: Bake in the preheated 375°F (190°C) oven for about 35 minutes or until the torte develops a beautiful golden crust.
- Cool and finish: Remove from oven and let the torte cool completely before slicing. Optionally, spread the reserved tablespoon of strawberry filling on top if needed. Dust with powdered sugar before serving. Enjoy!
Notes
- Make sure the strawberry filling is fully cooled before spreading it on the batter to avoid sinking or sogginess.
- You can substitute hazelnut meal with almond or walnut meal for a different nutty flavor.
- Lattice piping works best with a piping bag or a sturdy freezer bag with a small hole to control the batter flow.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Austrian
- Diet: Vegetarian