Brown Linzertorte

Linzertorte Braun

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Preparation info

  • Makes

    8

    servings
    • Difficulty

      Medium

Appears in

Kaffeehaus: Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Prague

Kaffeehaus

By Rick Rodgers

Published 2002

  • About

A high proportion of nuts and a dash of cocoa make this a “brown” Linzertorte. In Europe, bakers use a 9 X 1-inch ring form to make the cake, but as the forms are very difficult to find here, I use the familiar 9 X 3-inch springform pan instead.

European bakers also use rice paper (Oblaten) on the bottom crust to protect it from the preserves, which would make it soggy. I solve the problem by brushing the crust with egg white (a major ingredient in Oblaten), and prebaking it first. The choice of preserves is up to you, but I vote for black currant.

Ingredients

    Method