Brown Linzertorte

Linzertorte Braun

Preparation info
  • Makes


    • Difficulty


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

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