Brown Linzertorte

Name: Brown Linzertorte (Linzertorte Braun)
Yield: Makes 8 servings
Cuisine: Austria
Ingredients: 1 cup black currant, red currant, or seedless raspberry preserves; Confectioners’ sugar, for garnish; pinch of salt; Grated zest of 1 lemon; 1 tablespoon cocoa powder, preferably Dutch-processed; 1 tablespoon milk; ¼ teaspoon salt; ⅛ teaspoon ground cloves; ½ teaspoon ground cinnamon; 1¼ cups hazelnuts, toasted and peeled; 1½ cups all-purpose flour; 1 cup sugar; 1 large egg, separated; 1 tablespoon fresh lemon juice; 2 large egg yolks; 14 tablespoons (1¾ sticks) unsalted butter, at cool room temperature; 3 tablespoons sliced almonds, for garnish

Linzertorte Braun

Preparation info

Makes
8
servings

Difficulty
Medium

Appears in

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